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Concha Banana Chocolate Pudding
Products Used
0
36
31
Prep Time:
10m
Bake/Cook Time:
5m
Yield:
4 servings
Chocolate pudding with bananas and whipped cream is a classic that's hard to improve upon - but this Concha Banana Chocolate Pudding just might take it to the next level. Layers of concha (a beloved pan dulce), creamy homemade chocolate pudding, fresh banana slices and whipped cream repeat, ending with the crumbly yumminess of a sweet concha topping.
El clásico pudín de chocolate con plátano se le da un toque latino con la adición de conchas. Un querido pan dulce, la concha, lleva este budín de plátano al siguiente nivel. Capas de pudín de chocolate casero, rebanadas de concha y plátanos están cubiertas con crema batida. Este postre nostálgico es perfecto para cualquier ocasión.
Products Used
Ingredients
- 2 conchas
- 2 bananas, sliced
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 cups whole milk
- 2 tablespoons butter
- 2 teaspoons vanilla extract
- Whipped topping
Directions
- Cut conchas into slices, reserving any crunchy topping that falls off when slicing.
- Combine sugar, unsweetened cocoa, cornstarch, and salt in a saucepan over medium high heat. Whisk in milk, bring to a boil, and stir continuously for two minutes.
- Carefully remove from heat, stir in butter and vanilla and allow to cool. Chill until ready to serve.
- To assemble spread a thin layer of pudding on bottom of four glasses, top with concha slices and banana slices. Add another thin layer of pudding and top with banana slices. Top with whipped topping and garnish with reserved crunchy concha topping.
Imperial Sugar Insight
Note: The chocolate pudding can be made up to two days in advance.
Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.
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