Concha Banana Chocolate Pudding

The classic banana pudding is given a Latin Twist with the addition of a sweet conchas. A beloved pan dulce the concha takes this banana pudding to the next level. My concha banana chocolate pudding is made of layers of homemade chocolate pudding, slices of concha and bananas then topped with whipped topping. This childhood nostalgic desserts with a twist is perfect for any occasion.

 

 

 

I am kicking up a childhood favorite dessert with conchas! Layers of homemade chocolate pudding combined with soft, sweet slices of concha, banana slices and whipped topping take this dessert to the next level.

Y’all know how much I adore the concha. Conchas are so versatile. I enjoy swapping/adding them to my desserts. Being from the South we make banana pudding all summer long for family gatherings, picnics and dinner parties.

 

 

Traditionally made with wafer cookies I thought it would be fun to use conchas. I sliced the conchas and layered them with homemade chocolate pudding and banana slices. When slicing your conchas some of the sweet crumbly topping will fall off I used this sweet goodness to garnish my dessert. I loved the final presentation of the little crumbles over the whipped topping. You can make this in individual servings or combine in a larger dish.

 

 

 

If you love conchas here’s mas concha goodness: 

Concha marshmallows

Concha Icebox Cake

No-Bake Concha Truffles

 

Concha Banana Chocolate Pudding

Makes 4 individual servings.

Prep Time: 10 minutes

Cook Time: 5 minutes

2 conchas

2 bananas, sliced

1 cup Imperial 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

Cut conchas into slices, reserving any of the 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.

Note: The chocolate pudding can be made up to two days in advance.