Sugar free Coconut banana pudding

Mercy T


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 vote

6 to 8
30 Min
15 Min
Stove Top


  • 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 large
    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.

Printable Recipe Card

About Sugar free Coconut banana pudding

Course/Dish: Fruit Desserts Puddings
Main Ingredient: Fruit
Regional Style: Southern
Other Tags: Quick & Easy Healthy
Hashtag: #sugar-free

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