Featured Recipe
Chocolate Banana Pudding Remix
By Kate
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A layered chocolate pudding with caramelized bananas, whipped cream, and ginger snap biscuits. Adjusted ingredient quantities to cut sugar and add coconut milk. Brown sugar replaces maple syrup; lime zest and toasted coconut flakes add a sharp tropical twist. Step timings shifted slightly, focus on visual and tactile cues to nail textures. Dessert chills for flavor melding. The pudding sets firm but flexible, bananas soft yet chunky. Whipping cream stiff enough to hold peaks but not grainy. Biscuit layers soak moisture without turning to mush. Substitutions suggested for dairy and chocolate. Troubleshooting tips for curdling eggs and preventing grainy pudding.
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Prep:
40 min
Cook:
25 min
Total:
Serves:
8 servings
dessert
pudding
chocolate
bananas
layered
Introduction
Start with a rich dark chocolate pudding, just enough sweetness and density. Coconut milk cuts some dairy, gives tropical undertone and silk. Brown sugar caramelizes bananas, deeper molasses notes replace maple’s brightness. Lime zest cuts heaviness, toasted coconut adds texture surprise. Whipping cream whipped to stiff peaks but careful not to overbeat. The layering trick—cookies soak moisture but should hold firmer edges; breaking cookies saves awkward fitting. Cool pudding fully, binds layers. Timing’s more art than exact minutes; watch pudding thickness and banana softness, both will tell you when ready. Flavor punches from lime and coconut offset richness. Don’t rush chilling. Patience turns this into something worth the wait.
Ingredients
Chocolate pudding
- 85 ml (1/3 cup) sugar
- 30 ml (2 tbsp) cornstarch
- 12 ml (2 1/2 tsp) unsweetened cocoa powder
- 2 large eggs
- 500 ml (2 cups) whole milk
- 250 ml (1 cup) coconut milk
- 180 g (6 oz) bittersweet chocolate, chopped
- 120 ml (1/2 cup) brown sugar
- 25 ml (1 2/3 tbsp) unsalted butter
- 1/2 vanilla bean, split and scraped
- 700 ml (3 cups) ripe bananas, peeled and roughly mashed (about 3 to 4 bananas)
- Zest of 1 lime
- 2 tbsp toasted shredded coconut
- 375 ml (1 1/2 cups) heavy cream, chilled
- 30 ml (2 tbsp) sugar
- 2.5 ml (1/2 tsp) vanilla extract
- 60 thin ginger snap cookies
Caramelized banana compote
Whipped cream
Garnish
About the ingredients
Reduced sugar amounts by roughly 30 to cut sweetness yet keep body. Cornstarch shaved slightly for smoother pudding; cocoa powder changed to unsweetened to control bitterness. Coconut milk added for creaminess and flavor twist, dairy can be replaced with full-fat coconut or oat milk but expect textural differences; pudding thickening may take longer. Brown sugar swaps for maple syrup—brown sugar’s molasses intensifies caramel notes with bananas. Lime zest brightens compote, cuts heaviness from sugars and cream. Toasted coconut flakes folded in for crunch contrast and a subtle nutty aroma without extra nuts. Vanilla bean upgrade—pungent, aromatic; extract okay in pinch but less punch. Cookies—ginger snaps add spice and crunch; can sub graham crackers for milder flavor but texture will change. Butter essential in compote for mouthfeel; use non-dairy margarine if needed but watch browning speed. Keep eggs fresh to avoid curdling during cooking. Chill cream thoroughly; cold tools aid proper whipping.
Method
Chocolate pudding
- Mix sugar, cornstarch, cocoa powder in a pot off heat. Whisk in eggs until smooth before gradually stirring in whole milk and coconut milk. Place on medium heat, scraping bottom and sides constantly with spatula. Heat until thickened and starts to bubble in tiny spots, about 2-3 minutes but ignore clock, watch texture closely. Reduce to low; simmer gently 45 seconds more, pudding should coat spatula thickly but still pourable. Remove from heat.
- Immediately add chopped chocolate; stir vigorously until all melted and pudding feels silky, no lumps. Transfer to bowl. Cover surface tightly with plastic wrap, no air gap. Let cool to room temperature, then fridge minimum 3 hours or overnight. Plastic wrap prevents skin that ruins mouthfeel.
- In heavy skillet over medium heat, melt butter with brown sugar, vanilla bean seeds, and pod. You want bubbling but not scorching; caramel aromas should bloom, smells rich and toasty. Remove pod once seeds infused. Add banana chunks, stir gently. Simmer on low heat while stirring frequently, 8 to 12 minutes, until bananas soften but still hold some lumps—no mush allowed. Stir in lime zest and toasted coconut in final minute for brightness and crunch. Remove from heat, leave at room temp.
- In cold metal bowl, whip cream, sugar, and vanilla on medium-high speed to firm peaks. Stop just before graininess. Use chilled bowl and beaters to help. Keep in fridge until assembly.
- Briefly whisk pudding to loosen, easier to spread. In 28 x 20 cm dish, layer half pudding, smoothing with offset spatula. Cover with a third of ginger snaps, overlap slightly so no gaps. Break cookies if needed to fit snugly.
- Add remaining pudding, then another third of ginger snaps, pressing lightly to create even layer.
- Spread banana compote over cookies; if too stiff, gently whisk to loosen. Refrigerate 10 minutes so compote firms a bit.
- Dollop half whipped cream, spread evenly.
- Layer remaining cookies on top, then finish with last whipped cream portion. Rough peaks ok.
- Chill at least 1 hour before serving for flavors to marry and cookies to soften just right, not soggy.
- Keeps well refrigerated for up to two days; bring to room temp 20 minutes before serving for best flavor.
Caramelized banana compote
Whipped cream
Assembly
Technique Tips
Mix dry ingredients off heat prevents lumps and cornstarch clumping. Adding eggs carefully ensures smooth custard base; whisk well before adding liquids to temper eggs gently with milk. Cooking over medium heat steady stirring key—hot spots burn pudding, scraping prevents sticking and curdling. Bubbling signals gelatinization; too long causes gritty texture. Adding chocolate off heat guarantees silky mixture, residual heat melts without seizing. Plastic wrap directly on surface stops skin, a common pitfall. Banana compote must be cooked low and slow. Stir frequently for even softening. Bananas shouldn’t liquefy into puree but break apart with chunky texture intact—adds mouthfeel complexity. Lime zest folded in last to keep freshness. Whipping cream done when peaks hold shape but still moist, grainy cream means overbeating and ruin mouthfeel. Assembly layering important. Cookies soak moisture but too much crushes structure. Repeated layering balances flavor bursts. Chill for at least one hour so pudding firms and flavors blend; longer chilling enhances taste but can dry out topping. Let stand before serving to bring aromas alive. Avoid rushing steps; patience critical in custard and compote stages. Use spatula for folding compote and cream for gentle handling. Common mistake—over cooking pudding or overheating eggs, results in scrambled texture, fix by tempering eggs before adding milk or cooking over gentler heat next time.
Chef's Notes
- 💡 Keep an eye on pudding. Thicken and bubble on medium heat, but control it. Scrape constantly. Watch for that silky texture; that's key. Chocolate should melt in easily, no lumps allowed. Don't forget the plastic wrap to prevent that awful skin forming.
- 💡 Bananas need care. Medium heat, low simmer. Stir often, gently. You want them soft but still chunky. Too many lumps? Stir more. Add lime to cut through the richness - you need brightness too. And toasted coconut adds crunch.
- 💡 Chill your cream well before whipping. Cold bowl helps achieve those peaks. Overbeating? Don't go grainy. Stops them from holding shape. If too soft, use a chill time. It'll firm up. Assembly matters: gentle touches keep layers intact.
- 💡 Pay attention to cookie layering. Half soaks enough. But if they get mushy, rethink moisture levels. Break cookies to fill spaces well. Layers need work, balance flavors. Too soggy isn’t what you want. Don't skip chilling time; flavors develop well.
- 💡 If your pudding curdles, check heat control. Too high and eggs scramble. Next time, temper eggs with cooler liquids before adding them back. Want a backup for flavor? More vanilla or fresh zest can save a dish; use it well.
