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Pina Colada Pudding

Alanna Christie

"A great treat for backyard entertaining! Serve warm with ice cream or chill and serve with whipped cream."
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30 m servings 379 cals
Original recipe yields 4 servings (2 cups)

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  • Prep

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  1. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 379 calories; 19.2 g fat; 49.7 g carbohydrates; 5.5 g protein; 59 mg cholesterol; 89 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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...

11.10.15 In an effort to reduce the fat and calories, I used skim milk, light coconut milk, Egg Beaters®, and Splenda®, and it still was very satisfying. All ingredients partner well with eac...