How To Make Banana Pudding With Coconut
This banana pudding is made special than the usual with the addition of coconut topped with fresh banana and whipped cream for a creamier taste.
Serves:
Ingredients
- 2cupscoconut,flaked
- 2cupsall-purpose flour
- 1cupbutter,softened
- ½cupwhite sugar
- 5ozinstant banana pudding mix,2 packages
- 6cupsmilk,cold
- 3bananas,sliced
- 8ozwhipped topping,frozen and thawed, 1 container
Instructions
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Preheat oven to 300 degrees F (150 degrees C).
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In a medium bowl, use fingers to mix together coconut, flour, and sugar with butter until a crumbly mixture is formed. Spread on a baking sheet.
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Bake in the preheated oven until light brown, stirring occasionally for 45 minutes.
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Prepare pudding mix with cold milk according to package directions. In a 9×13-inch dish, sprinkle two-thirds of the coconut mixture. Spread the prepared pudding over the crust.
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Top with sliced bananas and whipped topping. Sprinkle the remaining crust on top and refrigerate until serving.
Nutrition
- Calories: 387.35kcal
- Fat: 22.67g
- Saturated Fat: 14.95g
- Trans Fat: 0.50g
- Monounsaturated Fat: 5.13g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 41.65g
- Fiber: 2.01g
- Sugar: 25.12g
- Protein: 6.02g
- Cholesterol: 53.79mg
- Sodium: 183.78mg
- Calcium: 135.54mg
- Potassium: 294.61mg
- Iron: 1.14mg
- Vitamin A: 177.62µg
- Vitamin C: 2.37mg
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