These tropical trifles are easy desserts to make. No time to bake? Use banana muffins from the bakery and purchased pudding.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
chill:
1 hr
bake:
18 mins
total:
1 hr 48 mins
Servings:
12
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Ingredients

Coconut Pudding:
Banana Muffins:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Grease 12 2-1/2-inch muffin cups; set aside.

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  • For topping, in bowl stir together 1/4 cup flour and 1/4 cup sugar. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans; set aside.

  • In large bowl stir together remaining dry ingredients. Cut in 1/2 cup butter until mixture resembles crumbs.

  • In a bowl whisk together bananas, egg, and milk. Add banana mixture to flour mixture. Stir until moistened.

  • Spoon batter into cups until two-thirds full. Sprinkle topping. Bake 18 to 20 minutes or until pick inserted in center comes out clean. Cool in cups on rack 5 minutes. Remove; cool. Use in Banana Muffin Trifles. Makes 12 .

PREPARE COCONUT PUDDING:
  • In a medium saucepan combine sugar and corn starch. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more, whisking constantly. Remove from heat.

WHISK AND POUR:
  • In a bowl whisk 1 cup milk mixture into 6 egg yolks. Add egg mixture to milk mixture in pan. Bring just to gentle boiling; reduce heat. Cook and stir 2 minutes more, whisking constantly. Remove from heat. Stir in toasted coconut and vanilla.

COVER PUDDING:
  • Pour pudding in bowl. Cover pudding surface with plastic wrap. Chill for about 1 hour or until cooled.

ASSEMBLE TRIFLES:
  • Vertically slice each of the 8 Banana Muffins in three even pieces. Place 1 tablespoon pudding in each serving bowl. Arrange sliced muffins on pudding in each bowl.

ADD PUDDING:
  • Spoon 1 tablespoon pineapple bits, and 2 tablespoons pudding between each muffin slice. Serve immediately or cover and refrigerate up to 1 hour. Top with additional toasted coconut. Makes 8 servings.

Nutrition Facts

434 calories; fat 19g; cholesterol 202mg; saturated fat 11g; carbohydrates 60g; mono fat 6g; poly fat 2g; insoluble fiber 2g; sugars 36g; protein 8g; vitamin a 631.7IU; vitamin c 12.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 72.6mcg; vitamin b12 0.6mcg; sodium 316mg; potassium 297mg; calcium 111.1mg; iron 2mg.
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