Cornstarch-thickened pudding, also known as cheater’s pudding, creates the same thick, luscious texture as homemade custard with almost none of the fat. A coconut-milk beverage subbed in for regular milk lends a subtle tropical flavor in this classic Southern dessert.
| Level: | Easy |
| Total: | 13 hr 5 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 2 cups coconut-milk beverage
- 1 tablespoon unsalted butter
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon pure vanilla extract
- 1/2 cup heavy whipping cream
- 2 medium bananas, sliced
- 1 cup chopped pineapple chunks
- 15 vanilla wafers
- Toasted coconut flakes, for garnish
Instructions
- Put the coconut milk and butter in a medium saucepan over medium-low heat, stirring gently to melt the butter and heat the milk.
- Whisk together the sugar, cornstarch and 2 tablespoons water in a separate bowl to create a thick paste. Gently whisk into the milk and increase the heat to medium. Cook, stirring often, until thick and bubbly, 10 to 12 minutes.
- Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then transfer to a bowl and cover with plastic wrap, pressing the wrap directly against the surface. Refrigerate until set, 3 to 4 hours.
- Beat the whipping cream with an electric mixer until stiff peaks form.
- Arrange a layer of half of the banana slices on the bottom of a 9-inch pie dish. Add a layer of half the pineapple followed by half of the coconut pudding and a layer of half of the wafers. Top with some whipped cream and repeat to make a second layer.
- Top with the remaining whipped cream and the toasted coconut flakes. Cover and refrigerate for at least 8 hours or up to overnight before serving.
Nutrition Facts
| Calories | 160 |
| Total Fat | 6.6 grams |
| Cholesterol | 18 milligrams |
| Sodium | 38 milligrams |
| Carbohydrates | 24.8 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 1.2 grams |
| Sugar | 16 grams |