Recipe information
Ingredients for - Jamaican Banana Pudding
1. 2 (3-oz.) packages instant vanilla pudding -
2. 3 c. milk -
3. 1/3 c. rum -
4. 1 tbsp. fresh lime juice, plus zest for garnish -
5. 1/4 tsp. ground nutmeg -
6. Pinch ground allspice -
10. 1/2 box vanilla wafer cookies -
11. 4 bananas, sliced into coins -
12. 1 1/2 c. toasted sweetened coconut flakes, plus more for garnish -
13. Cafe Bustelo® Coffee, for serving -
How to cook deliciously - Jamaican Banana Pudding
1. Stage
In a large bowl, whisk together vanilla pudding mix, milk, rum, lime juice, nutmeg, allspice, and cloves until no lumps remain.
2. Stage
In another large bowl, beat heavy cream and powdered sugar until stiff peaks form, 2 to 3 minutes.
3. Stage
Spoon one-third of pudding into a 4-quart trifle dish or glass bowl. Layer half the cookies, slightly overlapping, half the bananas, then half of toasted coconut. Spread half the whipped cream over the toasted coconut, then repeat pudding, cookie, banana, and coconut layers. Spread remaining pudding over then add whipped cream on top.
4. Stage
Refrigerate at least 3 hours, or up to overnight.
5. Stage
Before serving, sprinkle with coconut and lime zest. Serve with Cafe Bustelo® Coffee.
