Try out our new summer dessert created by Executive Chef Jillian Lane: Banana Pudding with Toasted Coconut, Kahlúa-White Chocolate Ganache, and Ginger Crumbles. This refreshing treat is a must-have for the season. Enjoy the creamy banana goodness paired with the rich flavors of toasted coconut, a touch of Kahlúa-white chocolate ganache, and a hint of ginger crumbles. Elevate your summer dessert experience with this flavorful combination.
Banana Pudding w/ Toasted Coconut, Kahlúa-White Chocolate Ganache & Ginger Crumbles
This refreshing treat is a must-have for the season. Indulge in the creamy banana goodness paired with the rich flavors of toasted coconut, a touch of indulgent Kahlúa-white chocolate ganache, and a hint of ginger crumbles.
Equipment
- Mixing Bowl, Medium
- Whisk
- Saucepan, Medium
- Measuring Cup
Ingredients
- 1 14 oz Sweetened Condensed Milk
- 1 C Cold Water
- 3 Cups Heavy Whipping Cream divided
- 1 3.4 oz Vanilla Pudding, box Instant
- 1 3.4 oz Banana Pudding, box Instant (divided)
- ½ C Toasted Coconut Flakes + 2 Tbsp
- 1 tsp Vanilla Bean Paste
- ¼ C Kahlúa
- 1 10 oz White Chocolate Chips, bag
- 2 Bananas, Medium-sized Sliced
- Ginger Cookies crushed (for garnish)
Instructions
- In a medium bowl mix together, sweetened condensed milk, water, 1 ½ cups heavy cream, vanilla pudding and ½ of the banana pudding (save the remaining mix for another use) ½ cup of the toasted coconut and vanilla bean paste. Set aside.
- Place the white chocolate chips into a medium mixing bowl, set aside. In a saucepan, over medium high heat, add the Kahlúa and 1 ½ cups heavy whipping cream and bring to a simmer, do not allow to boil. Pour directly over the white chocolate and leave it undisturbed for eight minutes. Using a whisk, gently stir to fully incorporate. Pour 1 cup into the bowl with the pudding mixture and mix well, place in refrigerator for 1-2 hours until set. Save the remaining white chocolate ganache for another use. You will need to refrigerate the extra.
- To serve individually, carefully add the ganache to the top 1/8” of each dish and roll it in the remaining toasted coconut. Add the pudding to the dish, sliced bananas and finally, the crushed ginger cookies.
Tried this recipe?Let us know how it was!
