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Banana Caramel Corn Pudding

Prep Time:20 Minutes
Cook Time:1 Hours

Nutritional Information

This recipe is a great combination of sweet and salty.


  • 3 cups Pastry Cream, see recipe
  • 1 cup heavy cream
  • 3 over ripe bananas*
  • Just Pop In caramel cheddar popcorn
  • Coconut Caramel Sauce:
  • 14 ounces unsweetened coconut milk
  • 3/4 cup packed brown sugar
  • 1/4 teaspoon kosher salt


  • 1. For the caramel: Whisk coconut milk, sugar, and coarse salt in heavy large skillet over medium heat until sugar dissolves. Increase heat to medium-high and boil until mixture is reduced to about 1 cup (or desired thickness), stirring occasionally, about 20 minutes. Transfer sauce into a glass container. Cool completely, then cover sauce and chill.
  • 2. For the bananas: Preheat the EGG to 400º using indirect heat. Peel the bananas onto a grill safe pan, along with any liquid that is produced from the bananas. Roast the bananas for about 20 minutes or until most of the liquid has reduced and the bananas begin to caramelize. Remove from the grill, smash and chill.
  • 3. Whip the cream until stiff peaks form. Fold the whipped cream and the bananas into the pastry cream once it is completely chilled. Serve with caramel and popcorn.
  • 4. *If your bananas are not ripe enough, place them in the freezer and freeze until they are completely brown. When ready to cook, completely thaw and remove the peel. (You can do this when they are frozen, however there will not be as much liquid from the bananas, which holds a lot of flavor).

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828