American

Ube Banana Pudding

May  9, 2022
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Photo by She's Almost Always Hungry
  • Prep time 8 hours 30 minutes
  • Serves 16
Author Notes

At its base, this recipe is the famous Magnolia Bakery banana pudding (from The Complete Magnolia Bakery Cookbook). The swap of a single ingredient gives a tropical twist to this iconic dessert.

Ube adds subtle, earthy, vanilla tones and gives the dessert its brilliant purple color. Served in individual cups, it is a fun and elegant way to end a meal.

While this is a no-cook, no-bake dessert, plan ahead as the puddings need at least 8 hours of cooling time.
She's Almost Always Hungry

What You'll Need
Ingredients
  • 1 14-ounce can ube sweetened condensed milk (like Sweet Cow)
  • cups ice-cold water
  • 1 3.4 ounce package instant vanilla pudding mix
  • 3 cups heavy cream
  • 1 11-ounce box mini-Nilla wafers
Directions
  1. In a stand mixer with the whisk attachment, beat the ube sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat until the mixture is smooth, about 2 minutes. Refrigerate, covered, for at least 4 hours or overnight - pudding should be fully set.
  2. In a stand mixer with the whisk attachment, whip the heavy cream until stiff peaks form. Gently fold the pudding into the whipped cream until well blended and there are no visible streaks.
  3. To assemble: Save 16 cookies for garnish.
  4. Take one-third of the remaining cookies and divide amongst the individual serving dishes. It's okay for the cookies to overlap.
  5. Dividing amongst the individual serving dishes, layer one-third of the sliced bananas over the cookies and then one-third of the pudding.
  6. Repeat the layering twice more. End with a final layer of pudding.
  7. Cover tightly with plastic wrap and refrigerate for 4 hours - or as long as 8 hours, no longer. Cookies should be tender when poked with a knife.
  8. To serve, top with a dollop of whipped cream (optional) and one of the reserved cookies. Alternatively, you may crush the reserved cookies and sprinkle the top of the puddings with cookie crumbs.

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