This Not Too Sweet Banana Pudding is the Easy Dessert You Need To Make

Hi friends!

Banana pudding is a classic dessert that has graced dining and picnic tables since the 19th- century. A comforting dessert that makes people think of summer BBQs or family reunions, banana pudding has become a staple in households for an easy, no-cook dessert. The famous Magnolia Bakery in New York City even has a banana pudding on its menu that has become one of their most popular items.

Do you believe in magic? After trying my easy, less sweet version of the traditional banana pudding of your childhood, you will be a believer. I skipped the vanilla wafers, the box of imitation vanilla pudding mix or homemade vanilla pudding usually found in banana pudding recipes. Instead, I kept the recipe steps very simple but have amped up the flavor to give it more pizzazz. No special equipment or hard-to-find ingredients are needed to create the easiest, no- cook dessert that’s ready to serve in about 4 hours. The magic happens after mixing the lime juice with the heavy cream and sweetened condensed milk: almost instantly (like magic!) it will thicken into a pudding-like consistency ready to be layered between the cookies and bananas. The sugar and fat content of the heavy cream and sweetened condensed milk prevent the mixture from curdling after adding the lime juice.

For the cookies, I suggest Lotus Biscoff cookies for their warm, spicy caramelized flavor which hold their shape even after 24 hours, unlike vanilla wafers. I also love ginger snap cookies and the Lotte Butter Coconut cookies I found in my local Asian market. Slicing the bananas just before layering them into the pudding will keep them from turning brown before layering. One of my testers Pat said, “…the pudding is so yummy. I really loved the bright sparks of lime zest in the garnish.” This should keep at least two days covered in the refrigerator, but I doubt it will last that long!

Happy cooking and eating!

Laura McCarthy

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

Buy on Amazon

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Yield 4 to 6

Author Laura McCarthy

Prep time

20 Min

Inactive time

4 Hour

Total time

4 H & 20 M

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Coconut Lime Banana Pudding Recipe

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Ingredients

• 3–4 limes (5–6 tablespoons / 75–90 ml freshly squeezed juice, plus zest of 1–2 limes for optional garnish)
• 1 can (14 ounces / 396 g) sweetened condensed milk
• 1 teaspoon miso paste or a pinch of table salt (about 3 g)
• 2 cups heavy whipping cream (480 ml)
• 1 cup well-stirred coconut milk (240 ml; preferably a Thai brand)
• ¼ cup unsweetened shredded coconut (25 g)
• 2 packages (8.8 ounces / 250 g each; about 500 g total) Biscoff cookies, plus extra for garnish if desired (see Notes)
• 3–4 very firm, ripe bananas (about 4 cups / 500 g, sliced into 1.25 cm rounds just before layering)
• Toasted coconut flakes (about 50 g) and lime zest, for garnish (optional, see Notes)

Instructions

Juice and zest the limes

1. Wash and dry the limes. Firmly roll each lime several times on the counter under your hand.
2. Optional: Using a Microplane or rasp grater, finely zest 2 of the limes for garnish, if using. Put zest in a covered container and refrigerate until ready to serve.
3. Cut each lime in half and juice to yield 5–6 tablespoons. Strain out any seeds.

Make the pudding

1. Put the sweetened condensed milk into a large bowl and add the miso paste or pinch of salt. Whisk until incorporated.
2. Add the heavy cream and whisk well.
3. Add 5 tablespoons of lime juice and whisk for about 1 minute. The mixture should thicken almost immediately. Let sit 2–4 minutes until further thickened. Add the extra 1 tablespoon lime juice if needed for a pudding-like consistency.
4. Whisk in coconut milk and shredded coconut. Set aside.

Assemble the pudding

1. Slice the bananas into ½-inch rounds, about 4 cups total.
2. In an 8x8-inch glass baking dish (or other 2-quart baking dish), evenly spread about ¾ cup of the pudding mixture on the bottom.
3. Top with ⅓ of the cookies followed by ⅓ of the banana slices.
4. Repeat layers two more times with a scant 1 cup of pudding, ⅓ of the cookies, and ⅓ of the bananas, ending with the remaining pudding on top. Make sure bananas and cookies are completely covered with pudding each time.
5. Cover the dish and refrigerate at least 4 hours and up to 24 hours. The cookies will soften the longer they chill.
6. Serve cold. Garnish with toasted coconut flakes, lime zest, and extra slightly crumbled cookies, if desired.

Notes

I recommend Biscoff cookies, but ginger snaps, Lotte Butter Coconut, speculoos, graham crackers, or vanilla wafers will also work. Softer cookies, such as vanilla wafers, will soften faster than harder cookies.

To toast coconut flakes: spread about ½ cup unsweetened coconut flakes onto a large baking sheet. Toast at 350°F for 6–8 minutes, stirring a few times, until lightly browned around the edges. Watch carefully—coconut burns quickly.

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About the recipe developer: Laura McCarthy is a highly experienced cookbook recipe tester for several well-known authors and blogs such as Kat Lieu, Andrea Nguyen, The Woks of Life, Alexandra Stafford, and Patricia Tanumihardja to name a few. She was a Julia Child Foundation teaching assistant and a student in Boston University’s Gastronomy Program, founded by Jacques Pepin and Julia Child, earning her Certificate in Culinary Arts. Laura has lived, traveled and eaten all over the world and is constantly thinking about her next meal. Find her on Instagram @lauramcc88.