Coconut-Banana Cream Pudding

Coconut Banana Cream Pudding

This homemade pudding recipe is a keeper! We make our banana and coconut cream pudding with honey instead of refined sugar. Coconut milk gives a distinctive flavor and is a good source of B vitamins, which help produce energy, and magnesium, which is great for your heart and nervous system. You’ll also get a nice dose of antioxidants from this pudding. Amazing texture and flavor aren’t the only things pudding can offer you!

Not in the mood for coconut? Refer to our purist-friendly Banana Pudding recipe. For more dessert recipes that won’t blow up your clean eating plan, see 74 Amazing Healthy Desserts.

Coconut-Banana Cream Pudding

Coconut-Banana Cream Pudding

Yields: 8 servings | Serving Size: 1/2 cup | Calories: 264 | Total Fat: 14 g | Saturated Fat: 11 g | Trans Fat: 0 g | Cholesterol: 119 mg | Sodium: 101 mg | Carbohydrates: 34 g | Dietary Fiber: 1 g | Sugars: 14 g | Protein: 3 g | SmartPoints: 12


  • 1/4 cup cornstarch or arrowroot
  • 1/4 teaspoon salt
  • 1/3 cup pure honey
  • 1 1/2 cups lite coconut milk, canned is preferred
  • 2 egg yolks, slightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut flakes, unsweetened
  • 2 Bananas, slice into 1/2" pieces


In a heavy saucepan, mix cornstarch and salt. Add honey and egg yolks to dry ingredients, gradually stir in milk until it's well combined. Cook over medium-low heat while stirring continuously to prevent sticking. Cook until desired thickness, about 8 to 10 minutes.

Remove from heat and add coconut and vanilla extract, stir. Layer pudding and sliced bananas, serve in individual dessert dishes and allow to cool about 15 minutes. This pudding is best served warm.

Tip: This recipe can either be used as a pudding or pie filling. For an eye pleasing garnish, add a sprinkle of grated coconut atop individual serving dishes.

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