Banana & Coconut Pudding

AnnaKidman PuhoiMilk 105 of 136
  • Cooking Time
    35 - 40 minutes
  • Serves
  • Difficulty


  • 100g butter
  • 1 cup brown sugar
  • 3-4 bananas
  • Topping
  • 1 cup flour
  • 1/2 cup coconut
  • 2 tsp baking powder
  • 1/3 cup sugar
  • Pinch salt
  • 65g butter
  • 1 egg
  • 3/4 cup Puhoi Valley Half & Half Milk


  1. Preheat oven to 180 °C.

  2. Melt the butter in an oven-proof dish.

  3. Add the brown sugar and slice the bananas lengthwise and place on top of the melted butter and sugar.

  4. Topping: place all the dry ingredients in the food processor and add the butter so the mixture is crumbly. Drop in the egg to the milk, mix well and add to the mix in the food processor. Blend for 30 seconds or until well combined. Pour this mix over the bananas/brown sugar in the oven-proof dish. Bake at 180 °C for 35-45 minutes until the topping is golden brown.

  5. Cook's tip: from time-to-time, it is nice to add a little finely grated citrus - lemon, lime or orange to the mix and the zing of flavour is just great.