Banana pudding is a spoon dessert made with banana cream and coconut cream. A delicate and delicious dessert to be served at the end of a meal. It can be made with gluten-free and lactose-free ingredients, and you can also replace granulated sugar with erythritol or stevia.

DifficultyVery easy
CostMedium
Preparation time40 Minutes
Rest time2 Hours
Cooking time5 Minutes
Serving6
Cooking methodStove
CuisineItalian

Ingredients

For banana custard

8.8 ounces milk

1.7 ounces sugar

1 tablespoon cornstarch

1 egg

2 bananas

¹/₂ lemon (juice)

1 vanilla bean

For coconut cream

14 oz coconut milk

1 tablespoon icing sugar

For finishing

12 ladyfingers

3.5 oz coffee

6 teaspoons coconut, dried

¹/₂ lemon (juice)

2 bananas

Tools

2 Bowls

1 Pot

1 Knife

1 Whip

banana pudding

Steps

For banana custard

Open the vanilla pod in half lengthwise and remove the internal seeds with a small knife. In a bowl, put the egg, the vanilla seeds and the sugar. Beat with a whisk and add the starch, mix well and set aside. Heat the milk with the vanilla pod. As soon as it comes to a boil, remove the pod and pour in the egg and sugar mixture. Mix well and put back on the heat. Cook while continuing to mix with a whisk. The cream is ready after a couple of minutes, it must be thick and creamy. Pour the cream into a glass container and cover immediately with food film in contact. Let it cool down well. Peel the bananas and cut them into thin slices, sprinkle them with the juice of half a lemon and mash them with a fork until they are pureed. As soon as the cream is cold, add the bananas and mix well.

For coconut cream

The night before, refrigerate the can of coconut milk overnight. This allows the separation of the solid part from the liquid part. Take only the solid part and put it in a bowl with the icing sugar. Assemble with a whisk and set aside.

For composition

Peel the banana and cut it into thicker slices and sprinkle them with the juice of half a lemon. Wet 6 ladyfingers and arrange them each in a small glass or cup. Add a tablespoon of banana cream then 3 slices of banana and a tablespoon of coconut cream. Put another spoonful of banana cream, one of the coconut cream. Garnish with a ladyfinger, the remaining banana slices and the dehydrated coconut. Let it rest in the fridge for at least 2 hours before serving.