a delicious delicacy for backyard gatherings! Warm with ice cream or cold with whipped cream.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 2 cups |
Ingredients
- 1 cup coconut milk
- 1 cup milk
- ½ cup white sugar
- ⅓ cup shredded coconut
- 2 tablespoons cornstarch
- 1 egg
- 1 tablespoon orange zest
- 1 large banana, cut into 1/2-inch slices
- 1 tablespoon butter
- ½ teaspoon rum
- ½ teaspoon vanilla extract
- ½ cup crushed pineapple, drained
Instructions
- Whisk coconut milk, milk, sugar, coconut, cornstarch, egg, and orange zest together in a saucepan over medium heat; add banana slices, stirring continuously until pudding is thick, about 20 minutes. Remove saucepan from heat and stir butter, rum, and vanilla extract into pudding; fold in pineapple.
Nutrition Facts
| Calories | 379 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 89 mg |
| Sugars | 39 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
What a treat! I actual use the base of this recipe to make pudding. I have made three times with successful results each time.
I have to confess that I totally forgot the butter, so maybe the butter could take it from 4 to 5 stars. I also got impatient and didn’t cook it long enough, so the texture was a bit thin. But it tasted great and my family enjoyed it.
This recipe really appealed to me. The only change I made was to add an extra egg yolk; I like my puddings quite thick. It smelled and tasted wonderful when warm, but not so much when cold. It also separated and became runny when cold. But warm and fresh, YUM. I will try it again.
This recipe really appealed to me. The only change I made was to add an extra egg yolk; I like my puddings quite thick. It smelled and tasted wonderful when warm, but not so much when cold. It also separated and became runny when cold. But warm and fresh, YUM. I will try it again.
I had some very ripe bananas and was looking for something to use them in. I decided to double this recipe and then put it in a shortbread pie crust. I omitted the pineapple since it would have not fit into the crust. It was delicious. I loved the orange flavoring in it,;with the coconut and banana flavors, it was very good indeed. It was also something different than our usual pudding flavors.
11.10.15 In an effort to reduce the fat and calories, I used skim milk, light coconut milk, Egg Beaters®, and Splenda®, and it still was very satisfying. All ingredients partner well with each other, and the pudding is very creamy. Next time, I’ll try this recipe with lime zest which I think will give it a totally different and bolder flavor profile. Wouldn’t hesitate to serve this to company. Enjoyed chilled, garnished with toasted coconut and a sprig of mint and served with toasted coconut thin cookies (from Trader Joe’s).