Satisfy late-night cravings with this lighter take on a decadent classic!
This dairy-free dessert makes fun single-servings for your next gathering or you can make it ahead and keep some on hand in the fridge for when your next sweet tooth need strikes.
RECIPE:
Coconut Banana Pudding
Serves 4-6
INGREDIENTS
7oz. Lady Fingers
8oz. Coconut whipped topping, thawed
1 3.4 oz box instant coconut cream pudding mix
1 can (13.66 fl oz) full fat coconut milk, chilled
3-4 large ripe bananas, thinly sliced
Toasted coconut flakes, garnish
INSTRUCTIONS
Add pudding mix and cold coconut milk into a bowl. Whisk vigorously for 2 minutes using an electric mixer. Once the pudding has thickened, set aside.
Using either one large 9 x 13 baking dish or 4 12 oz bowls, spread a thin layer of pudding along the bottom of the serving dish. Place a layer of Lady Fingers along the layer of pudding, then top with another thin layer of pudding. Top with banana slices, then repeat the layers once more until you have 2 layers of Lady Fingers and 2 layers of banana slices. Top with coconut whipped topping and cover with plastic wrap. Chill in the refrigerator for at least one hour or overnight. Serve cold with toasted coconut flakes sprinkled on top.
