Lots of coconut packed into a banana-milk creaming pudding. This recipe is simple: blend and heat. Out comes a delicious and healthy coconut snack.

There’s no need to use dairy milk in this recipe. Substitute for almond, cashew, or soy milk. You could even use a coconut drink or coconut milk.

As always, I don’t add any sugar to this recipe. The bananas and the coconut are the only source of sweetness. I use some spices to accent the flavour and find it wonderful as-is. I won’t judge you though if you add a bit of extra sugar.

I happened to have several coconuts around, so I used the raw coconut flesh. Using about half amount of shredded coconut is also okay. I say half, since raw coconut has a higher water content. Mine remained gritty after blending anyway — I suppose if you have a nice blender you can get it perfectly smooth.

It surprised me how good this pudding tastes warm. I like to eat my puddings cold, but the warmth felt good in the middle of winter.

Pictured: The coconut banana pudding topped with raspberries and star anise seed whipped cream.

Coconut Banana Milk Pudding


  1. 200 g
  2. 2 small 160 g
  3. 510 g 500 mL
    Whole Milk 3.8%
  4. 2 teaspoon
    Locust Bean Gum
  5. 1 whole
    Star Anise
  6. 1 pod
  7. 3 whole


  1. Put all ingredients in a blender and blend thoroughly. Alternately put the ingredients in a pot and use an immersion blender.
  2. Pour ingedients in a pot.
  3. Cook on a stove, at medium heat, until the mixture begins to thicken.
  4. Pour the mixutre into serving glasses. Eat warm, or put in it the fridge to cool.