Coconut Ube Banana Pudding

coconut ube pastry cream layered with Nilla cookies and fresh bananas in steamed glassware.

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This coconut ube banana pudding bridges the gap between classic comfort dessert and something that feels uniquely Filipino. It's the kind of recipe that makes people lean back after their first bite and ask, "Wait, what's in this?"—and then come back for seconds.

Prep Time15

Cook Time10

Chill Time (inactive)2

Total Time2 25

Course: Dessert

Cuisine: Filipino-American

Servings:

Author: Maryanne Cabrera

Ingredients

Components:

coconut ube pastry cream recipe follows
whipped cream recipe follows
5 medium banana just barely ripe
11 oz package vanilla cookies such as Nilla Wafers, or as needed

Coconut Ube Pastry Cream:

¼ cup cornstarch (30 g)
¾ cup granulated sugar (150 g) divided
4 large egg yolks
13.5 oz can full-fat coconut milk unsweetened, well shaken
5 Tablespoon milk or water * (2.5 oz)
¼ cup ube halaya *
2 Tablespoon salted butter (28 g)
¼ teaspoon kosher salt or fine sea salt
2 teaspoon ube extract
1 teaspoon pure vanilla extract

Whipped Cream:

1 cup heavy whipping cream (227 g) very cold

Instructions

Pastry Cream:

Prep: Line a half-sheet baking pan with plastic wrap, ensuring the sides of the pan are also covered. Set aside.
Mix Dry: In a large bowl, whisk together cornstarch and ½ cup sugar. Add egg yolks and ½ cup coconut milk, whisking until smooth. Set aside.
Cook Milk: Pour remaining coconut milk, sugar, milk, and ube halaya into a heavy-bottomed saucepan. Heat over medium-high, stirring occasionally to prevent burning. *You may need to use a spatula or whisk to break up the halaya. Mixture should be smooth.
Temper: Once the milk boils, slowly stream about ¼ cup into the egg mixture, whisking constantly to temper. Continue adding milk until only a few tablespoons remain in the pan, then pour everything back into the saucepan.
Thicken: Reduce heat to medium and switch to a spatula. Stir constantly until thickened, then let the custard boil for 10-15 seconds to cook out the cornstarch. Remove from heat.
Add Butter: Stir in butter and salt until smooth. Then add in ube extract and vanilla. Mix well.
Chill: Pour pastry cream into the prepared sheet pan and spread evenly. Cover the surface directly with plastic wrap and freeze for 15 minutes until cooled to room temperature. Transfer to a container, cover the surface with plastic wrap, and refrigerate until ready to use.

Whipped Cream:

Use a hand mixer (or stand mixer fitted with a whisk attachment) to mix heavy cream. Mix on medium speed until cream reaches medium peaks*. Use immediately, or cover and keep chilled in the fridge for up to one day.

Assembly:

Fold whipped cream into pastry cream.
Use a spoon to spread pastry cream layer at the bottom of serving vessel. Alternatively, use a pastry bag to pipe pastry cream.
Add layer of vanilla cookies over pastry cream.
Arrange a layer of sliced bananas over cookies.
Repeat with another layer of pastry cream, vanilla cookies and banana. Finish with layer of pastry cream. Cover and keep chilled for at least two hours, ideally overnight before serving.

Notes

Milk/Water: Add milk (any kind) or water to canned coconut milk (13.5 oz) to reach a total of 2 cups (16 oz) of liquid.

Ube Extract: I recommend Butterly ube extract. I find that it is more concentrated and flavorful than other brands I've tried.

Ube Halaya: I recommend the following brands- Pamana, Tropics, or Kapuso.

Whipped Cream: Whip to medium peaks- that's when the cream holds shape but the peaks gently fold over at the tip. Don't push to stiff peaks. Since you'll be folding the whipped cream into the pastry cream, that additional agitation will continue to thicken the whipped cream.

Leftovers: Store leftovers in a covered container in the fridge for up to three days.

Nutrition