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Banana Coconut Pudding or Pie Filling

Rated as 5 out of 5 Stars

"Rich and creamy, with an excellent, almost butterscotch-like flavor. Fairly healthy for a sweet treat. I make it gluten- and refined sugar-free, sweetening with coconut sugar."
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20 m servings 335
Original recipe yields 8 servings


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  1. Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.
  2. Divide sliced bananas between 8 serving bowls and pour pudding over top.


  • Cook's Notes:
  • If after cooking this pudding does not thicken to your liking, there's an easy fix. Simply stir in about 1/2 cup chia seeds. It will thicken fast, and continue to the longer it sits in the refrigerator.
  • Margarine can be substituted for butter if desired.
  • Try topping pudding with nutmeg, toasted coconut, crumbled graham crackers, or a non-dairy topping.
  • If desired, you can crumble graham crackers in bowls before serving.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 335 calories; 18.7 39.1 4.2 169 396 Full nutrition

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Great recipe - thanks! Made it just as you outlined, even added a handful of chia seeds at the end. Tasted great!

Normally I wouldn't review my own dish, but I see where the "notes" got cut off here some. I would like to mention a couple things, cutting recipe in half is easy of course, preferred first tim...