Muesli & Banana Pudding Trifle
I'm leaving in an hour to get on a plane to Belgium and I haven't finished packing nor am I entirely sure where my passport is. Instead I'm gonna just keep on blah-blah-blogging until the last possible second because, I thrive on deadlines and really there are only so many places you can put a passport in a small New York City apartment, so it's fiiiine.
Also my mom is here watching the dogs while we're away. I just taught her how to use the Amazon Fire Stick and she excitedly decided to begin a binge of Gilmore Girls. Turns out the timing of this Eurotrip may have been very poorly planned. Stars Hollow beckons.
Just kidding; I am very excited to visit the land o' beer and chocolate. I plan on sitting in cafés and attempting to speak French here and there while sipping milky coffees. Dan has work stuff, so I get to explore on my own, which I love.
In terms of kitchen news, I have been putting unsweetened coconut flakes on everything lately. I know it's not some cool ingredient no one knows about it, but something about they way you can sink your teeth into a flake really turns me on recently. I toasted a ton and used it to top a tasty banana pudding trifle and I put a big handful in the muesli that I concocted using Try The World's Holiday box. Yet again, love these folks and loved the stuff in their holiday box--from Finnish dried berries to fancy Canadian truffles. There's still time to order one for yourself or a loved one!
Banana Pudding Trifle
- 1 packet vanilla Jello Pudding mix
- 1 14-oz can sweetened condensed milk
- 1 cup water
- 1/2 cup whole milk
- 3 cups heavy cream
- 1 box vanilla wafers
- 5 ultra-ripe bananas
- 1 cup unsweetened coconut flakes
- The night before serving, mix together pudding mix, condensed milk, water and whole milk in medium sauce pan. Cook over medium heat to firm up. When thick, pour into a large bowl, cover with plastic wrap touching the surface of the pudding and refrigerate until firm.
- The next day, whip heavy cream until soft peaks form. Fold whipped cream into pudding, being careful not to press air out of cream.
- Begin to create the trifle. Peel bananas and slice. Layer vanilla wafers into a trifle dish, cover with pudding mixture, add in a layer of bananas and repeat until all ingredients are layered in! Refrigerate.
- 10 minutes before serving, lay coconut onto a baking sheet. Heat oven to 400 degrees and put baking sheet into oven. Toast coconut for 5 minutes, remove and top trifle with flakes.
- Serve (for breakfast, if you're nasty).
Disclosure: Try The World sends me a small fee to develop recipes for their site. I share those recipes and support for their company on my site out of my own volition.