Banana Coconut Meringue Pudding

Recipe by
Total Time:
1 hour
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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  • eggs - 2 separated
  • flour - 1 cup
  • powdered sugar - 1 cup, divided
  • milk - 1/3 cup
  • baking powder - 1/2 tsp
  • butter - 1/4 cup
  • vanilla essence - 1 tsp, divided
  • cream of tartar - 1/8 tsp
  • chopped cashew nuts - 1/2 cup
  • salt a pinch
  • For filling:
  • whipped cream - 1 cup
  • icing sugar - 1/3 cup
  • bananas - 2, sliced
  • tender coconut pulp - 1/2 cup, chopped

How to Make Banana Coconut Meringue Pudding

  • Prepare a Swiss roll tin.
  • Mix flour with baking powder and salt.
  • Beat butter and 1/2 cup sugar till light.
  • Add the egg yolks one by one, beating well after each addition.
  • Beat in 1/2 tsp of vanilla essence.
  • Fold in the flour alternately with milk.
  • Spread the mixture evenly in the tin.
  • Beat the egg whites stiffly with cream of tartar.
  • Add the remaining sugar little at a time, beating well after each addition.
  • Spread the egg white mixture on top of the cake batter.
  • Sprinkle nuts on top and bake in oven till done and light brown on top.
  • Cool the cake in the tray.
  • Turn out the cake on a flat surface and cut into two parts.
  • Place one part on a serving platter, nuts side down. Combine all the ingredients for topping together and spread on the cake.
  • Place the other piece of the cake on top of the filling, nut side up.
  • Chill the cake for several hours or overnight if possible before serving.