Of course you’re all familiar with my never ending quest to have new and yummy banana recipes.

This one fits the bill. It’s perfect for my brother too, who is lactose intolerant. It’s made with light coconut milk, but it’s not an overpowering flavor. Combined with the sweet banana pieces and the tender tapioca pearls, it’s a wonderful dessert.

I garnished it with another sliced banana, but you could also whip a little coconut milk and garnish it with a dab of that on top of the bananas. It’s a great dessert that really isn’t labor intensive.

It’s perfect if you want to serve something elegant and delicious for your dinner party, or just end a family dinner with a sweet treat.

You can chill the pudding in one large bowl, or, if you’re looking for a great way to make cute individual desserts, scoop the warm pudding into small ramekins and chill the pudding in those. Enjoy!

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Banana Coconut Pudding
BANANA COCONUT PUDDING
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 
Easy and delicious homemade tapioca pudding. It’s dairy free and made with delicious coconut milk and sweetened and flavored with ripe bananas. It’s simple and a wonderful dessert for a special meal.
Servings: 6 servings
Calories: 222 kcal
Ingredients
  • 2 1/2 tbsp small pearl tapioca
  • 14 oz light, unsweetened coconut milk
  • 1/2 tsp vanilla
  • 1/4 cup sugar
  • 4 ripe bananas
Instructions
  1. Soak the tapioca in a small bowl of water for 1 hour to soften the pearls.
  2. Meanwhile, combine the coconut milk, vanilla and sugar in a small saucepan.
  3. Cook over medium heat, stirring constantly, until the sugar is completely dissolved.
  4. Remove the pan from the heat and allow it to cool for 10 minutes.
  5. While the mixture is cooling, peel 3 bananas. Slice into lengthwise quarters and then chop into small chunks.
  6. Return the milk to the burner and add the drained tapioca and bananas over low heat.
  7. Cook, while stirring, until the mixture has thickened, about 5 minutes.
  8. Allow the mixture to cool slightly before chilling in the refrigerator until cold.
  9. Serve with the remaining banana sliced over the top.
Recipe Notes

Entire recipe makes 6 servings

Serving size is about 1/2 cup

Each serving = 5 Points*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts
BANANA COCONUT PUDDING
Amount Per Serving
Calories 222 Calories from Fat 87
% Daily Value*
Total Fat 9.7g 15%
Saturated Fat 7g 35%
Sodium 15mg 1%
Potassium 282mg 8%
Total Carbohydrates 35.1g 12%
Dietary Fiber 2.1g 8%
Sugars 18g
Protein 1g 2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

2 Comments

  1. Hi
    Is this picture from the actual recipe?
    I made this and it doesn’t look anything like it. It is chunky with bananas and not creamy or yellow looking.
    Just making sure I didn’t get the wrong recipe from above.
    Thank you!

    • Maybe you need to puree the bananas before adding them to the mixture? How did it taste? Thank you

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