Chilean Banana Pudding — Homemade Pudín de Plátano with Meringue

Versión en Español

Chilean banana pudding, or pudín de plátano, is a layer of crushed butter cookies topped with a stovetop custard of milk, cornstarch, egg yolks, sugar, vanilla, orange zest, coconut, and sliced banana, covered with meringue and briefly browned in the oven, then chilled. It takes 20 minutes of preparation and 20 minutes of cooking, and serves 6.

A soft, delicious dessert that invites endless variations, sweetened with honey or mixed with chia or poppy seeds.

How to Make Banana Pudding?

It is a layered dessert finished in the oven, with meringue or pastry cream on top. The custard is cooked on the stove, spread over the cookie base, crowned with meringue, and browned quickly before chilling.

Nutritional Information

Each serving of banana pudding contains approximately 350 kcal, 55 g of carbohydrates, 10 g of fat, 7 g of protein, 3 g of fiber, 40 g of sugars, 120 mg of cholesterol, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Banana Pudding Recipe

Preparation: 20 minutes (plus chilling)
Cooking: 20 minutes
Servings: 6

Ingredients

• 400 ml (1⅔ cups) of milk
• 150 g (¾ cup) of sugar
• 50 g (⅔ cup) of shredded coconut
• 10 butter cookies
• 3 ripe bananas
• 3 eggs
• 1 tablespoon of cornstarch
• 1 teaspoon of vanilla extract
• Orange zest
• A few drops of lemon juice

Instructions

1. In a small bowl, dissolve the cornstarch in a little of the milk. Peel and slice the bananas. Separate the egg whites from the yolks. In a medium pot, heat the rest of the milk over medium heat, add the dissolved cornstarch, and stir until it thickens.

2. Add the coconut and banana slices and cook for one more minute, then remove from the heat. In a bowl, beat the egg whites to stiff peaks, add a few drops of lemon juice, and gradually add 50 g of the sugar, beating until you have a firm meringue. In another bowl, beat the yolks.

3. Add the vanilla, the rest of the sugar, and 2 teaspoons of orange zest to the yolks, stir them into the milk and cornstarch mixture, and cook over low heat for 2 to 3 minutes, stirring with a wooden spoon until smooth and thick. Preheat the oven to 180°C (356°F) for at least 10 minutes.

4. Spread the crushed butter cookies over the bottom of a glass baking dish. Pour the custard over them, smooth it gently, and cover with the meringue, using a spatula or a piping bag.

5. Bake for about 3 minutes, or until the meringue is golden. Let cool completely and chill. Serve the banana pudding cold, decorated with banana slices or butter cookies if you like.

Additional Tips

Stable meringue

Beat the whites to firm peaks and add the sugar gradually. The lemon helps stability and gives shine.

Let it chill

It reaches its best texture after 2 to 4 hours in the fridge, when the layers set.

Keep bananas bright

If you decorate with fresh banana slices, toss them in a little orange juice so they stay pale.

Frequently Asked Questions (FAQs)

1. How do I keep the meringue from falling?

Beat the whites to firm peaks and add the sugar gradually. A few drops of lemon add stability and shine.

2. Can I make it without coconut?

Yes. Leave it out or replace it with a little ground cinnamon.

3. Which cookies are best?

Maria type butter cookies are ideal because they absorb moisture without falling apart, forming a solid base.

4. How long should it rest?

It can be eaten warm, but it is best after 2 to 4 hours in the fridge, when the layers set and the banana flavor deepens.

5. How do I keep the banana from browning?

The lemon in the meringue and the quick cooking help. For fresh slices on top, dip them briefly in orange juice.

History of Pudding

The Spanish budín or pudín comes from the English pudding, a dish of English origin that can be sweet or savory.

Did You Know?

Among England’s most famous puddings are spotted dick, made with dried fruit, and plum duff.

Recommended

• Chilean Banana Loaf Cake Recipe
• Rapa Nui Banana Po’e Recipe
• Chilean Colegial Bread Pudding Recipe
• Chilean Macho Ruso Milk Pudding Recipe