Recipe
Banana pudding with María cookies and coconut, Cuban style
Cold dessert in small glasses with vanilla custard, banana, softened María cookies and toasted coconut. Inspired by the American banana pudding.
- Preparation25 min
- Cooking10 min
- Total time5 h 35 min
- Servings6 glasses of about 300 ml
- DifficultyEasy
This banana pudding combines layers of vanilla custard, banana and María cookies that rest in the fridge until tender. It is an adaptation of the American dessert with a touch of coconut, not a traditional Cuban recipe.
The custard is lightened with whipped cream and assembled in individual glasses with the cookies and fruit. The toasted coconut adds aroma and part of it is reserved to be added just before serving.
Use banana or sweet plantain, ripe but firm, never cooking plantain (plátano macho). It is not a bread pudding nor a baked flan: the custard is cooked in a saucepan and the dessert is finished cold.
Ingredients
Check off the ingredients you have.
For the custard
For assembly
Method
Toasted coconut
- Put the shredded coconut in a dry frying pan over medium-low heat and toast for 2-3 minutes, stirring constantly, until it has a light golden color. Transfer immediately to a plate and let cool.
Image generated with AI.CiberCuba
Custard
- In the bowl, beat the egg yolks with the sugar, cornstarch and 100 ml of the milk until no lumps remain.
- In the saucepan, heat the remaining 500 ml of milk with the pinch of salt until it steams and small bubbles appear at the edge, without bringing it to a rolling boil.
- Pour a ladleful of the hot milk little by little over the yolk mixture, stirring constantly to temper them. Then return everything to the saucepan with the rest of the milk.
- Cook over medium-low heat stirring constantly, scraping the bottom and corners of the saucepan well. When it thickens and soft bubbles start to appear, maintain that gentle boil for 1 minute without stopping stirring, so the yolks and cornstarch are well cooked.
Image generated with AI.CiberCuba - Remove the saucepan from the heat and add the vanilla, mixing well.
- Transfer the custard to a shallow container, cover with food-safe film pressed against the surface and cool by placing the container in an ice water bath.
Image generated with AI.CiberCuba - When it has lost its strong heat, put it in the fridge until it is completely cold (up to 60 minutes). Do not leave the custard at room temperature for more than two hours.
Cream and assembly
- Take out the cold custard and stir it to smooth it. In another bowl, whip the very cold cream until soft peaks form.
- Fold the whipped cream into the custard with gentle folding movements, without beating. It should result in a thick, airy cream of ivory color, not liquid at all.
Image generated with AI.CiberCuba - Just at the moment of assembly, peel the bananas and cut them into slices about 5 mm thick.
- In each glass, alternate layers: María cookies, cream, banana slices and a little toasted coconut; repeat the layers. Distribute everything among the six glasses, keeping about 10 g of coconut for serving, and finish with a layer of cream that completely covers the last banana slices.
Image generated with AI.CiberCuba - Cover the glasses and refrigerate for 4 hours so the cookies soften and the flavors integrate.
- Just before serving, sprinkle the reserved toasted coconut on top. Serve very cold, with a spoon.
