Banana Coconut Cream Dessert

Carolyn Haas


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!)


★★★★★ 2 votes

15 Min
10 Min


  • 3/4 c
    graham cracker crumbs (1 square sleeve, crushed)
  • 1 tsp
  • 1 1/2 Tbsp
    butter, melted
  • 1 small
    package instant vanilla pudding, regular or sugar free
  • 1 c
    cold water
  • 2 c
    heavy cream, cold (divided)
  • 1 Tbsp
    superfine sugar
  • 1/2 c
    flaked coconut
  • 2 large
    ripe bananas
  • 1 oz
    dark chocolate, shaved (optional)

How to Make Banana Coconut Cream Dessert


  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
    some whipped cream,
    graham cracker mixture,
    banana slices (save 4 slices to put on top as garnish)
    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)

Printable Recipe Card

About Banana Coconut Cream Dessert

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American
Hashtag: #pudding

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