Real Recipes From Real Home Cooks ®

sugar free coconut banana pudding

(1 rating)
Recipe by
Mercy T
Savannah, GA

With all the talk of celebrities and type 2 diabetes I thought I would share a family favorite dessert. For my Type 2 sweet tooth I needed something luscious. By replacing milk and sugar I reduce the carb content massively without any one noticing. I have even found sugar-free vanilla wafers! You can serve this all the time and no one will ever know you have trimmed it down!

(1 rating)
yield 6 to 8
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For sugar free coconut banana pudding

  • 1 c
  • 3 Tbsp
    corn starch
  • 1/4 tsp
  • 1 1/4 c
    unsweetened, unflavored almond milk
  • 11/4 c
    lite coconut milk
  • 3/4 c
    heavy cream
  • 4 lg
    egg yolks
  • 3 Tbsp
    cold butter cubed
  • 1 1/2 tsp
    good vanilla extract
  • 1 tsp
    coconut flavoring
  • 6
    bananas sliced
  • 1 box
    sugar free vanilla wafers. murrays cookie company makes a good one
  • 1 c
    shredded coconut

How To Make sugar free coconut banana pudding

  • 1
    In a large sauce pan whisk together first 7 ingredients. Be sure to dissolve all corn starch into this mixture.
  • 2
    Cook over medium heat, whisking constantly, until the custard begins to thicken. When thickened enough to coat the back of a spoon add butter a few cubes at a time. Stirring until all butter is incorporated. Stir in half the coconut at this time as well.
  • 3
    Remove pan from heat and carefully stir flavorings into custard. Cool completely
  • 4
    In a 2 quart casserole dish pour 2 Tbs of cooled custard to coat the bottom. Layer wafers to cover bottom. Cover wafers with a layer of bananas. Just cover bananas with more custard.
  • 5
    Repeat layers until dish is filled. End with custard. Sprinkle remaining coconut over the top of dish.
  • 6
    Refrigerate for at least 2 hours before serving. Over night is even better. Store any leftovers in the fridge.