It’s summertime! Instead of making banana bread with your extra ripe bananas, make something else that can be served cool and that amplifies summer flavors…
Why not make Banana Rum Pudding with Toasted Coconut and feel like you’re on an island?
That’s what I did tonight, and you’ll be so glad you did, if you go ahead and try this Pudding Recipe.
Type: Dessert Recipe
Serve With: Homemade Whipped Cream, if desired, and topped with toasted coconut
Prep Time: 5 min
Cook Time: 15 min
Yield: 4
Ingredients:
- 3 ripe bananas – sliced
- 3/4 cup sugar
- 1/3 cup + 1 tbsp corn starch
- 1 pinch salt
- 3 cups milk
- 2 egg yolks
- 1 1/2 tbsp butter
- 1 tsp vanilla extract – please use real extract!
- 1 tbsp dark rum
- 4 tbsp shredded coconut – toasted
Instructions:
- In a large sauce pan, quickly mix sugar, corn starch and salt.
- On medium heat, add 3 cups milk and heat until very warm.
- To a small bowl of 2 egg yolks, add a few tbsp at a time of the warm milk and mix with a fork, so the egg yolks don’t cook and scramble. Add up to 1/2 cup, then add mixture back into the sauce pan on medium heat, stirring continuously.
- Whisk mixture continuously on low heat until very thick, like pudding consistency, which will take between 5-8 minutes.
- Remove pot from heat, and add butter, vanilla extract, rum and bananas and stir.
- Immediately pour into pudding glasses or ramekins.
- Top with toasted coconut when ready to serve, whether you serve it cold or hot.
* Tip: When storing in the refrigerator to cool, you may cover with plastic wrap touching top of pudding to prevent a skin from forming.
***
I hope you enjoyed this Banana Recipe on Cooking with Kimberly. Until next time…
Eat Deliciously!
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