You know those days when you crave something sweet but don’t want to babysit a dessert on the stove? That’s why I fell in love with slow cooker puddings years ago. My Slow Cooker Banana Coconut Pudding has become my go-to for effortless comfort food with tropical vibes. The magic happens when ripe bananas melt into creamy coconut milk – no fancy techniques needed, just dump, stir, and let your crockpot work its magic. I’ve made this for everything from weeknight treats to potluck parties, and it never fails to disappear fast. The best part? That incredible aroma of caramelized bananas and toasted coconut that fills your kitchen while it cooks!
Why You’ll Love This Slow Cooker Banana Coconut Pudding
This isn’t just another dessert—it’s a game-changer! Here’s what makes it special:
- Effortless magic: Just mix everything in one bowl and let the slow cooker do the work while you relax (or pretend to be productive).
- Tropical vacation vibes: The combo of caramelized bananas and coconut milk tastes like a beach day in every spoonful.
- Always a hit: I’ve served this to everyone from picky kids to fancy dinner guests—they all go back for seconds.
- No-fail texture: Creamy without being heavy, sweet without being cloying… it’s just *chef’s kiss* perfection.
Ingredients for Slow Cooker Banana Coconut Pudding
Here’s what you’ll need to make this dreamy dessert come together:
- 4 ripe bananas – mashed until smooth with a few small lumps (the spottier they are, the sweeter your pudding will be!)
- 1 can (400ml) full-fat coconut milk – this gives the richest texture (don’t shake the can – we want that creamy top layer)
- 1/2 cup packed brown sugar – golden or dark both work beautifully
- 1/4 cup cornstarch – our thickening superhero
- 1 tsp pure vanilla extract – the good stuff makes all the difference
- 1/4 tsp fine sea salt – just enough to make the flavors pop
- 1/2 cup shredded coconut – I like unsweetened for better control over sweetness
Ingredient Notes & Substitutions
Ran out of something? No worries! Here are my tested swaps:
For coconut milk, canned is best but carton coconut milk beverage works in a pinch (use 1 3/4 cups). Sugar can be white granulated or coconut sugar – start with 1/3 cup and adjust to taste. If you’re avoiding cornstarch, arrowroot powder works similarly. And for my nut-allergy friends, toasted sunflower seeds make a great coconut alternative topping!
Equipment You’ll Need
Here’s all you’ll need to whip up this easy dessert:
- A trusty slow cooker (mine’s a basic 4-quart model)
- One medium mixing bowl
- A whisk or fork for blending
- A rubber spatula for scraping every last bit of that delicious batter
How to Make Slow Cooker Banana Coconut Pudding
This is where the magic happens! I’ve made this pudding dozens of times, and these simple steps guarantee creamy, dreamy results every time. Trust me, your kitchen will smell like a tropical paradise before you know it.
Step 1: Prepare the Coconut Mixture
First things first – grab your mixing bowl and whisk. Here’s my secret: pour just the thick coconut cream from the top of the can first (save the liquid for later). Whisk it like you mean it with the sugar, cornstarch, vanilla and salt until it’s completely smooth – no lumps allowed! If it gets too thick, drizzle in some of the reserved coconut liquid until it’s pourable but still rich.
Step 2: Combine Ingredients
Now for the fun part! Gently fold in those glorious mashed bananas with a rubber spatula. Don’t overmix – we want some tiny banana bits for texture. Sprinkle in the shredded coconut last, giving it just a few turns to distribute evenly through the creamy mixture.
Step 3: Slow Cook to Perfection
Pour your creation into a greased slow cooker and set it on low. Here’s my golden rule: stir every 30 minutes for the first hour to prevent sticking. You’ll know it’s done when it’s thickened like custard and the edges bubble lazily – about 2 hours total. Pro tip: if it seems too thin, leave the lid cracked for the last 15 minutes to let excess moisture escape.
Tips for Perfect Slow Cooker Banana Coconut Pudding
After many (many!) batches, here are my foolproof tricks for pudding perfection:
- Bananas at peak ripeness – wait until they’re speckled brown for maximum sweetness and easier mashing
- Low and slow wins – resist the urge to crank up the heat; gentle cooking prevents curdling
- The stir rule – I set a timer for those first few stirs – it makes all the difference in avoiding clumps
- Texture control – pudding thickens as it cools, so take it off heat when it’s slightly runnier than you’d like
- Coconut toast hack – toast half the shredded coconut separately to sprinkle on top for extra crunch
Serving Suggestions for Slow Cooker Banana Coconut Pudding
Oh my goodness, the ways to serve this pudding are endless! My absolute favorite is warm with a scoop of vanilla ice cream melting over the top – the hot and cold combo is heavenly. For added crunch, sprinkle toasted coconut flakes or chopped macadamias over each bowl. When I’m feeling fancy, I’ll drizzle caramel sauce and arrange banana slices in a pretty pattern. It’s also delicious chilled with a dollop of whipped cream and a dusting of cinnamon. Honestly though? Sometimes I just grab a spoon and eat it straight from the slow cooker – no judgment here!
Storage & Reheating Instructions
This pudding keeps beautifully! Store cooled leftovers in airtight containers for up to 5 days in the fridge. To reheat, stir in a splash of coconut milk and warm gently in the microwave at 30-second intervals or on the stovetop over low heat. The pudding freezes well too – just thaw overnight in the fridge before enjoying!
Slow Cooker Banana Coconut Pudding FAQs
Over the years, I’ve gotten so many great questions about this recipe! Here are the ones that pop up most often:
Can I use light coconut milk instead of full-fat?
You can, but expect a slightly less creamy texture. Light coconut milk works in a pinch – just mix 1 extra teaspoon of cornstarch into the dry ingredients to help with thickening. That said, I always recommend full-fat for that luscious, silky mouthfeel we all love!
Help! My pudding turned out too runny – how do I fix it?
No panic needed! If your pudding didn’t thicken enough, try these tricks:
1) Mix 1 more tablespoon cornstarch with 2 tablespoons cold milk, then stir into the warm pudding and cook 15 more minutes.
2) Leave the slow cooker uncovered on high for 20 minutes, stirring often.
3) For chilled pudding, it often sets firmer in the fridge overnight.
Can I freeze leftovers?
Absolutely! This pudding freezes surprisingly well for up to 3 months. Portion it into airtight containers, leaving 1/2 inch of space at the top (it expands when frozen). Thaw overnight in the fridge – you might need to whisk it briefly to bring back the creamy texture. Pro tip: Freeze individual servings for instant dessert emergencies!
Nutritional Information
Keep in mind these are estimates – actual nutrition varies based on ingredient brands and ripeness of bananas. A typical serving (about 1 cup) has roughly 220 calories, with most coming from the natural sugars in bananas and coconut milk. The pudding offers potassium from bananas and medium-chain fats from coconut milk – a lovely sweet treat that’s vegetarian-friendly!
PrintSlow Cooker Banana Coconut Pudding: 2-Hour Tropical Bliss
A creamy and comforting dessert made with ripe bananas and coconut milk in a slow cooker.
- Prep Time: 10 mins
- Cook Time: 2 hours
- Total Time: 2 hours 10 mins
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 ripe bananas, mashed
- 1 can (400ml) coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup shredded coconut
Instructions
- In a bowl, whisk together coconut milk, sugar, cornstarch, vanilla, and salt.
- Stir in mashed bananas and shredded coconut.
- Pour mixture into a greased slow cooker.
- Cook on low for 2 hours, stirring occasionally.
- Serve warm or chilled.
Notes
- Use very ripe bananas for natural sweetness.
- Adjust sugar based on preference.
- Top with extra shredded coconut before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
