BANANA COCONUT CREAM DESSERT
A bump up from vanilla pudding with bananas! But almost as easy! (You could cheat and use whipped cream from a can... Also, because of a contest, there is no milk in the pudding rather half heavy cream and half water. Under normal circumstances, I'd just use the 2 cups milk!)
Provided by Carolyn Haas
Categories Puddings
Time 25m
Number Of Ingredients 10
Steps:
- 1. Mix graham cracker crumbs and sugar together. Melt butter and drizzle over crumb mixture, stir until combined. Spread in 9x13 inch pan and bake for 8 minutes. Let cool.
- 2. Whip 1 cup heavy cream together with sugar. Chill.
- 3. Toast coconut in skillet by stirring over medium heat until starting to turn golden. Stir half of toasted coconut into graham cracker mixture, save the rest for garnish.
- 4. Make pudding according to package directions except use 1 cup heavy cream and 1 cup ice cold water instead of milk.
- 5. ASSEMBLE In each of 4 deep wine goblets, or other glass vessels, layer as follows: graham cracker mixture, a few slices of banana pudding, some whipped cream, graham cracker mixture, banana slices (save 4 slices to put on top as garnish) pudding Whipped cream Sprinkle toasted coconut and dark chocolate curls (if using) on top. (I used 2 goblets and a small glass bowl for the rest)
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tobbposi
[email protected]This dessert is a great make-ahead dessert. You can make it a day or two in advance and it will still be delicious.
Ra Rahad
[email protected]I can't wait to try this dessert with different fruits, like strawberries or mangoes.
Nasrr Ali
[email protected]This dessert is the perfect way to use up overripe bananas.
Achraf Go
[email protected]I added a scoop of vanilla ice cream on top of this dessert and it was heavenly!
Tamzin Lockyer
[email protected]I made this dessert gluten-free by using gluten-free flour. It was just as delicious as the regular version.
Amir Nawaz
[email protected]I'm allergic to coconut, so I substituted almond milk and almond extract instead. It turned out great!
Yonael Fasika
[email protected]This dessert was a total flop! The filling was runny and the topping was burnt. I'm not sure what went wrong.
Andrea Moore
[email protected]The texture of this dessert was a bit too firm for my liking. I think I'll try using a different type of banana next time, maybe one that is a bit riper.
Maaz nagra Faisal ilyas
[email protected]I found this dessert to be a bit bland. I think it needed more flavor. I might try adding some spices, like cinnamon or nutmeg, next time.
mukund tamang
[email protected]This dessert is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Irald Dervishaj
[email protected]I made this dessert for a potluck and it was a huge hit! Everyone loved it. I'll definitely be making it again.
Hope Hendrix
[email protected]This dessert is so delicious! The flavors of banana, coconut, and cream go together perfectly. I love the creamy texture and the toasted coconut topping. It's the perfect dessert for any occasion.
Amjed Razak
[email protected]I was pleasantly surprised by how easy this dessert was to make. I'm not a very experienced baker, but I was able to follow the instructions easily and the dessert turned out perfectly. It's definitely a keeper!
Mar Sibian
[email protected]This dessert was a delightful tropical treat! The combination of banana, coconut, and cream created a luscious and creamy texture that melted in my mouth. The flavors were well-balanced and the sweetness was just right. I especially loved the toasted