Easy Slow Cooker Banana Coconut Pudding
Comforting and extra delicious! This super easy and creamy slow cooker banana coconut pudding will be your new favorite dessert!
Servings: 6 servings
- 4 overripe bananas peeled
- 2 cans (14 ounces) sweetened condensed milk
- 3/4 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.
Tools and equipment:
4-quart slow cooker, potato masher or forks, wooden spoon or spatula, dry skillet (for toasting coconut), small bowl,can opener
Serving: 1serving | Calories: 151kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 38mg | Potassium: 317mg | Fiber: 2g | Sugar: 10g | Vitamin A: 210IU | Vitamin C: 7.2mg | Calcium: 8mg | Iron: 0.5mg