banana coconut cream dessert
(2 ratings)
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!)
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(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For banana coconut cream dessert
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3/4 cgraham cracker crumbs (1 square sleeve, crushed)
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1 tspsugar
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1 1/2 Tbspbutter, melted
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1 smpackage instant vanilla pudding, regular or sugar free
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1 ccold water
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2 cheavy cream, cold (divided)
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1 Tbspsuperfine sugar
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1/2 cflaked coconut
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2 lgripe bananas
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1 ozdark chocolate, shaved (optional)
How To Make banana coconut cream dessert
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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.
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2Whip 1 cup heavy cream together with sugar. Chill.
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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