Pina Colada Banana Pudding
Pina Colada Banana Pudding takes about 45 minutes from beginning to end. This lacto ovo vegetarian recipe serves 12 and costs $1.22 per serving. One portion of this dish contains approximately 6g of protein, 41g of fat, and a total of 583 calories. A couple people made this recipe, and 55 would say it hit the spot. This recipe from The Suburban Soapbox requires coconut flakes, instant vanilla pudding mix, sweetened condensed milk, and pineapples. With a spoonacular score of 24%, this dish is not so great. If you like this recipe, you might also like recipes such as Pina Colada Pudding Cups, Pina Colada Rice Pudding, and Salted Caramel Pina Colada Bread Pudding.
Servings: 12
Ingredients:
1 1/2 cups coconut milk
3/4 cup instant vanilla pudding mix
1 (14-ounce) can sweetened condensed milk
3 cups heavy cream
1 (12-ounce) package Nilla wafer cookies
3 bananas, sliced
1 cup crushed pineapples
1 cup toasted coconut flakes
Equipment:
plastic wrap
whisk
bowl
Cooking instruction summary:
In a large bowl, whisk together the coconut milk, pudding mix and sweetened condensed milk until smooth and thick. Cover with plastic wrap and refrigerate for 2 hours until set. In a medium bowl, beat the heavy cream until stiff peaks form. Working in thirds, fold the whipped cream into the pudding mixture until combined. Place a third of the wafer cookies in the bottom of a trifle bowl and then top with a third of the bananas. Spread a third of the pudding in a layer on top of the banana and top a third of the pineapple. Sprinkle with coconut flakes then repeat until all the ingredients have been used (or your bowl is filled to the top.) finishing with a layer of pudding. Cover and refrigerate for 1 hour or overnight. Top with crushed wafer cookies, a sprinkle of coconut and garnish with banana or pineapple before serving, if desired.
Step by step:
1. In a large bowl, whisk together the coconut milk, pudding mix and sweetened condensed milk until smooth and thick. Cover with plastic wrap and refrigerate for 2 hours until set.
2. In a medium bowl, beat the heavy cream until stiff peaks form. Working in thirds, fold the whipped cream into the pudding mixture until combined.
3. Place a third of the wafer cookies in the bottom of a trifle bowl and then top with a third of the bananas.
4. Spread a third of the pudding in a layer on top of the banana and top a third of the pineapple. Sprinkle with coconut flakes then repeat until all the ingredients have been used (or your bowl is filled to the top.) finishing with a layer of pudding. Cover and refrigerate for 1 hour or overnight.
5. Top with crushed wafer cookies, a sprinkle of coconut and garnish with banana or pineapple before serving, if desired.
Nutrition Information:
covered percent of daily need
