Pina Colada Banana Pudding
Take your southern classic to the Caribbean with this fun twist on everyone’s favorite Banana Pudding recipe! This Pina Colada Banana Pudding is a tasty sweet treat for the summer….loaded with pineapple, toasted coconut and bananas, this will be the highlight of every summer party.
I want to be one of those people that can just sip bourbon on the rocks without flinching like I just took a shot of Ny-quil. It just seems like a cool thing to do but, while I love to put bourbon IN things, drinking it straight up just isn’t for me. Maybe I haven’t had the right bourbon to sip it all by it’s lonesome but until someone corrects the problem, I’m not having it. I’m more of a mixed drink girl….like Pina Coladas are more my game. I could drink them all day long and if you haven’t already realized…I’m a bit Pina Colada obsessed as evidenced by this Pina Colada Banana Bread and my favorite Pina Colada Smoothie. And now….I took my favorite homemade banana pudding recipe and turned it into…..Pina Colada Banana Pudding. You love me, don’t you.
A few years ago, someone asked me to how to make Banana Pudding and I promised to post the recipe here. And I did…kinda when I created this Salted Caramel Banana Pudding recipe. It was my absolute favorite Banana Pudding flavor until I THEN made this Chocolate Banana Pudding recipe that was inspired by the one and only Magnolia Bakery. So, that was my NEW favorite. BUT NOW, we have this amazing Pina Colada Banana Pudding recipe that’s packed with toasted coconut and fresh pineapple so how to choose a favorite when you have all these banana pudding recipes to choose from. It’s like one epic Banana Pudding battle right here. Right?
I still haven’t posted the original Banana Pudding recipe I’ve been making for years but I think the time is near because you all need to know how this whole banana pudding obsession started. For a preview…..I didn’t even want to try it the first time I saw it because 1) I don’t like banana flavored anything but I do like bananas if they are at the perfect lightly freckled stage and 2) it just doesn’t look that pretty. Like a beautifully decorated cake, banana pudding is more of a “don’t judge a book by it’s cover” dessert….beauty on the inside….love at first bite kind of thing. Know what I’m saying? (I totally get I’m rambling but it’s late and I’m tired.)
But I ended up taking my first bite of that luscious homemade banana pudding and haven’t looked back. It’s light, fluffy, sweet but not cloyingly sweet so it’s kind of dangerous in that you want to totally eat buckets of it. This Pina Colada Banana Pudding recipe is even more addicting because the tart/sweet balance of the pineapple adds a refreshing touch to the creamy banana coconut pudding mixture. I shared the behind the scenes details over on my Instastories last week and if you’re not following along be sure to start because you’ll get sneak peeks of all kinds of things like new recipes, favorite products and just real life.
Each bite is a mini tropical vacation for your tastebuds and you won’t want to stop shoveling this into your mouth. That’s a promise…not a warning. You’re going to want to serve this at every spring and summer gathering this year. And it’s fantastic for a crowd because you can either do like I did and make little single serve jars for everyone to grab as they want OR you can just layer it all up in one bowl and let guests serve themselves as much or as little as they want. It’s also a fun and refreshing light dessert after you Sunday family dinner…..one that the kids will enjoy, too….because no rum!
- 1 1/2 cups coconut milk
- 3/4 cup instant vanilla pudding mix
- 1 14-ounce can sweetened condensed milk
- 3 cups heavy cream
- 1 12-ounce package Nilla wafer cookies
- 3 bananas sliced
- 1 cup crushed pineapples
- 1 cup toasted coconut flakes
In a large bowl, whisk together the coconut milk, pudding mix and sweetened condensed milk until smooth and thick. Cover with plastic wrap and refrigerate for 2 hours until set.
In a medium bowl, beat the heavy cream until stiff peaks form. Working in thirds, fold the whipped cream into the pudding mixture until combined.
Place a third of the wafer cookies in the bottom of a trifle bowl and then top with a third of the bananas. Spread a third of the pudding in a layer on top of the banana and top a third of the pineapple. Sprinkle with coconut flakes then repeat until all the ingredients have been used (or your bowl is filled to the top.) finishing with a layer of pudding. Cover and refrigerate for 1 hour or overnight.
Top with crushed wafer cookies, a sprinkle of coconut and garnish with banana or pineapple before serving, if desired.
Pina Colada Banana Pudding can be made up to 48 hours in advance and stored in the refrigerator covered with plastic wrap.