A great treat for backyard entertaining! Serve warm with ice cream or chill and serve with whipped cream.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
2 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

379 calories; protein 5.5g; carbohydrates 49.7g; fat 19.2g; cholesterol 59mg; sodium 89mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2015
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 each other, and the pudding is very creamy. Next time, I’ll try this recipe with lime zest which I think will give it a totally different and bolder flavor profile. Wouldn’t hesitate to serve this to company. Enjoyed chilled, garnished with toasted coconut and a sprig of mint and served with toasted coconut thin cookies (from Trader Joe’s). Read More
(1)

Most helpful critical review

Rating: 3 stars
08/07/2017
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. It also separated and became runny when cold. But warm and fresh YUM. I will try it again. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/10/2015
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 each other, and the pudding is very creamy. Next time, I’ll try this recipe with lime zest which I think will give it a totally different and bolder flavor profile. Wouldn’t hesitate to serve this to company. Enjoyed chilled, garnished with toasted coconut and a sprig of mint and served with toasted coconut thin cookies (from Trader Joe’s). Read More
(1)
Rating: 4 stars
05/10/2018
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 it tasted great and my family enjoyed it. Read More
Rating: 4 stars
12/20/2015
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 have not fit into the crust. It was delicious. I loved the orange flavoring in it;with the coconut and banana flavors it was very good indeed. It was also something different than our usual pudding flavors. Read More
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Rating: 5 stars
07/18/2020
What a treat! I actual use the base of this recipe to make pudding. I have made three times with successful results each time. Read More
Rating: 3 stars
08/07/2017
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. It also separated and became runny when cold. But warm and fresh YUM. I will try it again. Read More
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