Name: Toasted Coconut–Banana Pudding (Reduced Sugar)
Total time: 5 h
Ingredients: 2 very ripe bananas; ½ cup (2⅓ ounces/66 grams) coconut sugar; 2 tablespoons cornstarch; ¼ teaspoon salt; 1 cup canned coconut milk; 4 large egg yolks; 2 cups half-and-half; 2 tablespoons unsalted butter; 1 tablespoon vanilla extract; 1 teaspoon lemon juice; ½ cup (1 ounces/28 grams) unsweetened flaked coconut , toasted

Why This Recipe Works

Roasting very ripe bananas concentrated their flavor by eliminating excess liquid and helped to break down the banana fibers so we could incorporate them more easily into the pudding. Tasters preferred the richer, creamier consistency of pudding made with half-and-half to pudding made with milk. Adding just a teaspoon of lemon juice prevented browning in the refrigerator. Although our pudding now had good banana flavor, tasters felt it was a bit one-dimensional. We decided to add coconut to the mix, hoping that the tropical flavors would pair well together. Replacing some of the half-and-half with coconut milk was an easy and effective swap, and we settled on coconut sugar as our sweetener to provide rich, toasty undertones. A sprinkling of toasted coconut flakes was the perfect finish to this decadent, tropical dessert.

Before You Begin

Although we prefer the creamy, rich flavor of regular coconut milk in this recipe, low-fat coconut milk can be substituted; low-fat coconut milk will have a mild coconut flavor and the pudding will be thinner. Our favorite brand of coconut milk is Chaokoh; other brands may contain different amounts of sugar and fat, which will affect the overall flavor and texture of the pudding.

Instructions

Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place unpeeled bananas on aluminum foil–lined rimmed baking sheet and bake until skins are completely black, bananas have split open, and juices are starting to bubble, about 30 minutes; let cool slightly.

Meanwhile, whisk coconut sugar, cornstarch, and salt together in large saucepan. Add coconut milk and egg yolks and whisk until fully incorporated, making sure to scrape corners of pan. Whisk in half-and-half until well combined and smooth.

Cook over medium heat, whisking constantly, until mixture is thickened and bubbling over entire surface, 5 to 8 minutes. Off heat, add butter and vanilla and whisk until melted and smooth.

Transfer pudding to food processor, add peeled roasted bananas and lemon juice, and process until smooth, about 1 minute. Strain pudding through fine-mesh strainer into bowl. Place lightly greased parchment paper against surface of pudding and refrigerate until cold, at least 4 hours or up to 2 days. Whisk pudding until smooth and sprinkle with toasted coconut before serving.