Coconut Ube Banana Pudding
Dan
Fil-Am dessert | Ube pudding | Coconut cream
Coconut ube banana pudding layers creamy ube custard, bananas, cookies, and coconut for a Filipino-American party dessert.
Why make it: This original version uses the structure of banana pudding with ube and coconut flavors.
Fresh From the Kitchen
These photos show the colors, textures, and serving style to look for when making Coconut Ube Banana Pudding.
What Is Coconut Ube Banana Pudding?
Coconut ube banana pudding is a no-bake Filipino-American dessert riff with ube custard, bananas, cookies, and whipped cream.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For ube custard
Ube halaya adds flavor and color; strain for smoothness.
For bananas
Use ripe but firm bananas so they hold shape.
Coconut Ube Banana Pudding Recipe
This original version uses the structure of banana pudding with ube and coconut flavors.
Shopping List
- ube halaya
- coconut milk
- milk
- egg yolks
- cornstarch
- bananas
- vanilla wafers
- cream
Ingredients
Ube Custard
- 1 cup coconut milk
- 1 cup milk
- 4 egg yolks
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup ube halaya
- 1/2 teaspoon ube extract
Layers
- 4 bananas, sliced
- 1 box vanilla wafers
- 2 cups whipped cream
For Serving
- Toasted coconut
Instructions
- Cook milk, yolks, sugar, and cornstarch into a custard.
- Whisk in ube halaya and extract, then strain.
- Cool custard.
- Layer cookies, bananas, ube custard, and whipped cream.
- Repeat layers.
- Chill at least 4 hours.
- Top with toasted coconut.
Tips For The Best Coconut Ube Banana Pudding
- Strain custard: It keeps the pudding smooth.
- Chill long enough: Cookies soften into cake-like layers.
- Use firm bananas: Overripe bananas weep.
- Toast coconut: It adds texture.
How To Serve And Store
Serve chilled. Refrigerate for up to 3 days.
Common Questions
Can I make it ahead?
Yes, one day ahead is ideal.
Can I use instant pudding?
For a shortcut, yes, but homemade ube custard tastes better.
Can I skip bananas?
Then it becomes more of an ube icebox pudding.
Can I use graham crackers?
Yes.
Would ube banana pudding show up at your holiday table? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: original Filipino-American riff development informed by Love, Filipino Food, Kitchen Confidante, The Dusky Kitchen, and the site roadmap.
