Type and press ENTER
Hit ESC to close
Banana pudding

Banana and coconut croissant pudding

An indulgent take on a classic dessert



  • 8 croissants
  • 2 very ripe bananas
  • 4 large eggs
  • 600ml coconut milk
  • 125g caster sugar
  • 50g shredded coconut


  1. Cut the croissants into 2 inch slices. Mash the bananas well, making sure there are no lumps. In a buttered 20cm ovenproof pie dish, arrange a layer of croissants,  and spoon half of the mashed banana over them. Then place another layer of croissants on top followed with the rest of the bananas. Slightly overlap the remaining croissants for the top layer.
  2. Heat the coconut milk. Beat the eggs and sugar together. Pour the coconut milk over the eggs and whisk. Pour over the croissants. Leave to stand for 10 minutes, sprinkle the shredded coconut over the croissants.
  3. Place the dish into a deep roasting tray half filled with hot water. Bake in a preheated over at 160ºC/gas mark 2 for 40-50 minutes until all the liquid has been absorbed and is just cooked through.

Recipe by Louise Lennox


Buy the croissants the day before making the pudding as they are easier to slice when slightly stale.