Best Light Banana Pudding Recipes

LIGHT TROPICAL BANANA PUDDING

Steps:

• Put the coconut milk and butter in a medium saucepan over medium-low heat, stirring gently to melt the butter and heat the milk.
• Whisk together the sugar, cornstarch and 2 tablespoons water in a separate bowl to create a thick paste. Gently whisk into the milk and increase the heat to medium. Cook, stirring often, until thick and bubbly, 10 to 12 minutes.
• Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then transfer to a bowl and cover with plastic wrap, pressing the wrap directly against the surface. Refrigerate until set, 3 to 4 hours.
• Beat the whipping cream with an electric mixer until stiff peaks form.
• Arrange a layer of half of the banana slices on the bottom of a 9-inch pie dish. Add a layer of half the pineapple followed by half of the coconut pudding and a layer of half of the wafers. Top with some whipped cream and repeat to make a second layer.
• Top with the remaining whipped cream and the toasted coconut flakes. Cover and refrigerate for at least 8 hours or up to overnight before serving.

LIGHT BANANA PUDDING

Steps:

• Beat cream cheese with an electric mixer until fluffy. Add milk, condensed milk, sour cream, pudding mix, and vanilla extract and mix well. Fold in 1/2 of the whipped topping.
• Mix sliced bananas with lemon juice.
• Layer vanilla wafers, bananas, and pudding mixture in a clear baking dish or trifle bowl. Top with remaining whipped topping. Refrigerate for best flavor, 8 hours to overnight.