6 slices bread, cut into small pieces

4 bananas, mashed

1 can TCC coconut cream

4 Tablespoons brown sugar

1 knob of butter, chopped into small pieces

1 Tablespoon white sugar

Coconut Splash *optional

1/2 tin coconut milk

2 Tablespoons sugar

1/2 teaspoon salt

Shredded coconut, toasted


  1. Preheat oven to 200 degrees

  2. Line a a 20cm cake tin with baking paper

  3. Combine coconut milk, mashed bananas and brown sugar. Add bread pieces and mix well. Pour into cake tin and scatter butter pieces over the top of the pudding. Sprinkle the white sugar all over the top. Set aside for 10 minutes

  4. Bake for 45-55 minutes, until golden brown.

  5. Remove from oven and set aside for one hour before serving.

  6. To make the Coconut Splash, combine and stir the coconut milk, sugar and salt until all is dissolved

  7. Plash a couple of tablespoons of Coconut Splash over the pudding. Serve with ice cream and garnish with toasted coconut