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!)
prep time
15 Min
cook time
10 Min
method
Bake
yield
4 serving(s)
Ingredients
- 3/4 cup graham cracker crumbs (1 square sleeve, crushed)
- 1 teaspoon sugar
- 1 1/2 tablespoons butter, melted
- 1 small package instant vanilla pudding, regular or sugar free
- 1 cup cold water
- 2 cups heavy cream, cold (divided)
- 1 tablespoon superfine sugar
- 1/2 cup flaked coconut
- 2 large ripe bananas
- 1 ounce dark chocolate, shaved (optional)
How To Make banana coconut cream dessert
-
Step 1Mix 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.
-
Step 2Whip 1 cup heavy cream together with sugar. Chill.
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Step 3Toast 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.
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Step 4Make pudding according to package directions except use 1 cup heavy cream and 1 cup ice cold water instead of milk.
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Step 5ASSEMBLE 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)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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