If a 10-minute dessert sounds good to you, you have to try this creamy banana coconut milk pudding. All you need to do is combine the ingredients and give it about 8 minutes in the microwave. And dessert is ready!
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Bananas are the star of the show in this easy recipe. Coconut milk and cinnamon flavor the dish while flour, eggs, butter, and sugar are also used. Unlike some other recipes, there are no wafers used here and no boxed pudding mix either. It’s all fresh!
This is a rich and creamy dessert that will thrill banana fans everywhere. Don’t forget they are also loaded with nutrition. Now you have plenty of reasons to make this pudding.
Pina colada cake is another favorite of mine to make when I want a refreshing dessert this time of year, or this carrot mug cake which only takes less than two minutes in the microwave!
Main Ingredients
This is a very easy dessert to make since you only have to combine the ingredients and then microwave it. These are the main ingredients used:
- Bananas: The main flavor of the dessert. Two of them are mashed into the pudding while the remainder is sliced as a garnish. If they are slightly under- or over-ripe it won’t matter. If they’re riper than that, I’d save them for banana bread!
- Brown sugar: For sweetness. Bananas are naturally sweet, but I find the addition of brown sugar delicious in this recipe. If you prefer white sugar, artificial sweetener, agave or maple syrup, or honey, any of those would work.
- Cinnamon: For a twist of warm, earthy flavor. A teaspoon of cinnamon complements the banana flavor. You can sub nutmeg if you prefer.
- Coconut milk: To add to the tropical flavor. I’m sure you already know how good banana and coconut are together, and they are certainly great in this pudding recipe. If you aren’t a fan of coconut you can use any other kind of milk such as cow milk, soy, almond, or rice milk.
- Eggs: To give a perfect consistency. Eggs thicken up the dessert and make the texture pudding-like.
Instructions Overview
I told you this was easy to make but exactly HOW easy is it? Actually, very easy! Once you have mashed the bananas with melted butter, add the sugar, flour, eggs, cinnamon, and milk, and mix well.
Spoon the mixture into a microwave-safe container and arrange some banana slices on top. This pudding takes about 8 minutes to cook, although it might take another minute or 2 depending on your microwave.
Common Questions
It will keep for 3 or 4 days in the refrigerator, but it will also start to go brown. As this recipe is so quick and easy, I like to whip it up just before serving. It’s safe to eat within a few days, but the color won’t look so appetizing.
Did you forget your pudding on the countertop overnight? Oops! For the sake of safety, pudding that’s been left out for more than a couple of hours shouldn’t be eaten since bacteria can grow fast at room temperature.
Not only does it add a tropical flavor to this banana coconut milk pudding, but it also makes it vegan-friendly as long as you substitute other ingredients for the butter and eggs.
Another advantage is it contains healthy nutrients like copper and manganese. It’s believed to boost heart health as well. Paired with potassium-rich bananas, this dessert is good for you as well as delicious!
Recipes calling for coconut milk (like this one) refer to unsweetened coconut milk. Sweetened condensed coconut milk isn’t the same thing, so check the label first to make sure you’re getting the unsweetened kind.
Coconut milk is about the same consistency as cow’s milk. It’s made by simmering equal amounts of shredded coconut and water. Coconut cream is richer and thicker and made by simmering four parts of coconut in one part water. For this banana coconut milk pudding, use milk, not cream.
This is best served as soon as it’s ready but you could refrigerate it overnight. Bear in mind the banana will turn brown after a few hours.
Although you can freeze this for a few weeks, it won’t be exactly the same when you thaw it out. So I’d recommend not freezing it.
The slices on top begin to discolor after a day but you could make this a day ahead then add the slices on top before serving.
It is wonderful by itself as a simple dish, although you could always add some fruit preserves, whipped cream, ice cream, or even a fresh strawberry or raspberry, or a sprig of mint.
Sub your favorite vegan-friendly butter alternative for the butter. The coconut milk is already dairy-free of course.
Along with swapping the butter for a vegan alternative, you can swap the eggs for flax eggs.
To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons of water and refrigerate for 20 minutes. So you could make 2 of those instead of using eggs for a vegan pudding variation.
Chopnotch Tips
- Bananas that have just ripened are the best to use here. Once they start turning black you can still mash them in the pudding, but you won’t want mushy slices on top!
- If you are going to make this ahead, it’s best to toss the slices in lemon juice. This stops them from turning brown so fast.
- Add a crunch with some chopped pecans, walnuts, or pistachios. You can sprinkle these on top of the slices.
I just know you’re going to love this banana pudding as much as I do. All the nutrients in bananas make this a guilt-free dessert you can whip up in next to no time.
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Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Banana Coconut Milk Pudding
Ingredients
- 2 bananas, whole
- ½ banana, sliced
- 4 ounces unsalted butter, melted
- 4 ounces brown sugar
- 4 ounces all-purpose flour
- 1 teaspoon ground cinnamon
- 2 eggs
- 2 tablespoons coconut milk, or your choice of milk
Instructions
- Mash 2 bananas into melted butter. Mix in sugar, flour, cinnamon, eggs, and milk. Mix well until combined.
- Place the banana mixture into a microwave bowl.
- Put sliced banana on top. Cook in a microwave on High for 8-10 minutes.
- Serve the dessert with ice cream or any sweet sauce of choice.
Notes
- Bananas that have just ripened are the best to use here. Once they start turning black you can still mash them in the pudding, but you won’t want mushy slices on top!
- If you are going to make this ahead, it’s best to toss the slices in lemon juice. This stops them from turning brown so fast.
- Add a crunch with some chopped pecans, walnuts, or pistachios. You can sprinkle these on top of the slices.
I mixed by hand and finished mixing with a handmixer, nothing crazy. I microwaved for 8 minutes in a tall corning ware dish, using the little plastic microwave cover thingy you can find at a dollar store. This came out SO GOOD.
Of course, I stirred the canned coconut milk to a good consistency before measuring my 2 tblspoons. Sidenote: 4 ounces is 8 tablespoons.
I topped it with some honey and creme fraiche mixed. It is a warm bread pudding.
Thanks for the feedback, Lorri. I'm so glad to hear how much you loved it!