Comforting and extra delicious! This super easy and creamy Banana Coconut Pudding for the slow cooker will be your new favorite dessert!
Slow cooker banana coconut pudding is comfort food for the soul, and it's a dessert you'll want to add to your list of recipes to make, ASAP!
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Slow Cooker Banana Coconut Pudding is available at the end of this post.
The ingredient list:
- 4 overripe bananas
- Toasted Coconut
- Sweetened Condensed Milk
- Egg Yolk
- Pure Vanilla Extract
- Vanilla Wafers (optional)
- Whipped Cream (optional)
I don't make a lot of slow cooker desserts because I usually reserve my slow cooker for savory dishes.
However, the few I have made are really good. I hope you'll check them out if you're looking to step out of the slow cooker rut as I did.
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What makes this slow cooker pudding recipe work?
This slow cooker banana coconut pudding is basically a dump and stir recipe, as most slow cooker recipes are (in my opinion). That's what makes them so apPEELing (sorry, banana humor), and non-threatening.
Honestly, the only thing you really need to do to make this pudding a standout is to toast the coconut in a dry skillet to bring out its coconutty flavor before adding it into the cooker with all the other ingredients.
Adding the pinch of salt is also important. It may seem like a tiny amount (and it is), but even a tiny amount of salt can help bring out the flavor and sweetness in any kind of dessert. Salt is always a key ingredient in both sweet and savory dishes. Please do not omit it.
Sweetened condensed milk. Because, well, sweetened condensed milk. LOL
WARNING: this slow cooker banana coconut pudding is SO GOOD, you may be tempted to eat it right out of the cooker, warm, with a spoon. Not that I'd know anything about that! 😉
Please also note, this pudding will thicken in the refrigerator as it cools... IF it even gets that far! LOL
How to make banana coconut pudding in a slow cooker:
- Place the overripe bananas in a small (4 quart) slow cooker and mash them well.
- Pour in two cans of the sweetened condensed milk.
- Add the toasted coconut, pure vanilla extract, and the salt.
- Stir well to combine.
- Add the lid to the cooker and set to low. Cook for 4 hours.
- After four hours time, add two tablespoons butter and 1 egg yolk that has been mixed with 2 tablespoons of the hot pudding mixture.
- Stir the egg yolk and pudding to temper the egg.
- Stir the tempered egg in the with pudding mixture.
- Cover and continue to cook for an additional hour.
- Cool the pudding and refrigerate. The pudding will thicken as it cools.
- Spoon the pudding into bowls and garnish with whipped cream and vanilla cookies if desired.
How to toast coconut in a skillet:
Toasting coconut is easy to do on the stovetop.
Add the flaked coconut to a dry skillet and cook, stirring frequently, over medium/low heat.
The coconut will brown quickly so don't walk away from the stovetop while toasting coconut, or you'll go from toasted to burnt in the blink of an eye.
Can I use a slow cooker that is larger than 4-Quarts to make this recipe?
If you don't have a small slow cooker (4 quarts), you can definitely use a larger slow cooker but you'll need to cut down your cooking time by half, which isn't necessarily a bad thing OR double the recipe and make more pudding!
Below is the printable recipe card for today’s Banana Coconut Pudding for the Slow Cooker.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
Easy Slow Cooker Banana Coconut Pudding
- 4 overripe bananas peeled
- 2 cans (14 ounces) sweetened condensed milk
- ¾ cup coconut toasted
- 1 teaspoon pure vanilla extract
- pinch salt
- 2 tablespoons butter
- 1 egg yolk
- whipped cream optional
- vanilla cookies optional
- Add the overripe bananas to a small (4 quart) slow cooker and mash well with a potato masher.
- Stir in the sweetened condensed milk, vanilla, and salt.
- Cover and cook for 4 hours on low.
- Remove the cover, add the butter and egg yolk that has been mixed with 2 tablespoons of the warm pudding (to temper the egg).
- Stir well to combine, replace the lid and continue to look for an additional hour.
- Cool the pudding and then refrigerate until ready to serve. *Note - the pudding will thicken once chilled.
- Serve with whipped cream and vanilla cookies if desired.
I sincerely hope you've enjoyed today's recipe for Slow Cooker Banana Coconut Pudding as much as I've enjoyed bringing it to you!
Monica VAUGHN says
I have it in the crock pot now and I snuck a few taste and it is delicious! I used one can of sweetened condensed milk and 1 can of sweetened condensed coconut milk. Can't wait to try a full bowl!
I did stir mine quite often as it was getting Brown on the sides but that helped a lot..
Wow, Monica. That sounds great. I've never used sweetened condensed coconut milk before and now I'm going to have to look for it in the store.
Thanks for the heads up, and for the 5-star rating.
Take good care,
I’m sorry, this is the worst thing I’ve ever made. I had seven bananas, so I nearly doubled the recipe. I used three cans of condensed milk; maybe I should have used four. Maybe my bananas were too ripe. I really don’t know. But I ended up with a big crock of brown, inedible mush and wasted a lot of time and ingredients.
Gosh, I wonder what you did wrong?
Sorry. I've never had that happen to me.
I love this recipe.
I have to admit, I did sample quite a bit out of my slow cooker!! SO tasty!! My family loved it, too.
I completely understand, Liz. I ate far too much on my own before I offered it up to the family! LOL
You had me at banana pudding! What a great idea to make it in the slow cooker! This recipe looks so easy and so yummy that I'll have to make sure I have company when I make it or I just might eat the whole pot. Btw, I love the addition of the coconut into the mix too for that little tropical flair.
I'm a cocoNUT by nature. I add it whenever I can. Glad you like the recipe. Thanks, Linda.
My slow cooker just jumped for joy! Such a fantastic recipe! Thank you!
HaHaHa! That's great. I know your slow cooker will love it!
Quite a handy recipe as when I don't get to my bananas, I always peel them place in a ziplock and toss in the freezer. They are also wonderful buzzed up frozen in the food processor as ice cream, but one can only do that so many times before getting bored. Now pudding sounds like a great diversion!
Debra C. says
Jocelyn (Grandbaby Cakes) says
Amy @ Little Dairy on the Prairie says
You win dessert of the day! This looks amazing!
Laura Bashar | Famil (@familyspice) says
Super creamy and easy to make!
Yes to both of those things!
OMG. I've never made a slow cooker dessert before, and it's high time I tried! My husband and daughter will LOVE this combination!
They'll love this!
Slow cooker desserts are awesome, and I'm loving the flavors here!
This sounds like such a great pudding to make for the kiddos! Yum!
The kiddos will love this. Adults too!
I love a good banana pudding and hello slow cooker too! wow.
The best of both worlds 😉
Jenny | Honey and Birch says
I want to pull out my slow cooker right now and make a huge batch of this pudding!
Cindy Kerschner says
What a great treat to make on a day off! I might try it without the coconut first though.
Thank you for your wonderful blog. I look forward to reading it every day.
You've completely made my day! Thank you SO much. I write it for people like you!! <3
I've never made a pudding in the slow cooker, but I bet it's super creamy! Love the flavors in this banana coconut verison!
This was the first time I'd made a pudding in my slow cooker, but it won't be the last. I'm thinking chocolate pudding is next 🙂