Ingredients30 m servings 379 cals
- Whisk coconut milk, milk, sugar, coconut, cornstarch, egg, and orange zest together in a saucepan over medium heat; add banana slices, stirring continuously until pudding is thick, about 20 minutes. Remove saucepan from heat and stir butter, rum, and vanilla extract into pudding; fold in pineapple.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 379 calories; 19.2 g fat; 49.7 g carbohydrates; 5.5 g protein; 59 mg cholesterol; 89 mg sodium. Full nutrition
ReviewsRead all reviews 4
I have to confess that I totally forgot the butter, so maybe the butter could take it from 4 to 5 stars. I also got impatient and didn't cook it long enough, so the texture was a bit thin. But i...
This recipe really appealed to me. The only change I made was to add an extra egg yolk; I like my puddings quite thick. It smelled and tasted wonderful when warm, but not so much when cold. I...
I had some very ripe bananas and was looking for something to use them in. I decided to double this recipe and then put it in a shortbread pie crust. I omitted the pineapple since it would hav...