Name: Jamaican Banana Pudding
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 (3-oz.) packages instant vanilla pudding -; 3 c. milk -; 1/3 c. rum -; 1 tbsp. fresh lime juice, plus zest for garnish -; 1/4 tsp. ground nutmeg -; Pinch ground allspice -; Pinch ground cloves -; 2 c. heavy cream -; 1/4 c. powdered sugar -; 1/2 box vanilla wafer cookies -; 4 bananas, sliced into coins -; 1 1/2 c. toasted sweetened coconut flakes, plus more for garnish -; Cafe Bustelo® Coffee, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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 -

7. Pinch ground cloves -

8. 2 c. heavy cream -

9. 1/4 c. powdered sugar -

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.