Korean Banana Milk Pudding

Name: Korean Banana Milk Pudding
Total time: 4 h 20 min
Cuisine: Korean
Ingredients: 2 ripe bananas, peeled; 300ml whole milk; 150ml double cream; 3 tbsp caster sugar; 3 gelatine leaves; 1 tsp vanilla extract; 0.25 tsp fine salt; 1 tbsp lemon juice

A softly set, silky pudding that tastes like the pale yellow banana milk sold in every Korean shop.

Time4 hr 20
LevelEasy
Costabout £0.70 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 puddings

Ingredients

Tick what you need to buy. It goes on your shopping list.

2ripe bananaspeeled
300 mlwhole milk
150 mldouble cream
3 tbspcaster sugar
3gelatine leaves
1 tspvanilla extract
¼ tspfine salt
1 tbsplemon juice

Method

1
Soak the gelatine leaves in a bowl of cold water for 5 minutes until floppy.
5 min
2
Slice the bananas into a pan with the milk, cream, sugar and salt. Heat gently for 5 minutes, stirring, until just steaming. Do not boil.
5 min
3
Take off the heat. Squeeze the water from the gelatine and stir into the hot milk until completely melted.
4
Blend until perfectly smooth, stir in the vanilla and lemon juice, then pour through a sieve into a jug.
5
Pour into 4 small glasses and cool for 20 minutes, then chill for at least 4 hours until just set with a gentle wobble.
240 min
6
Serve cold, with a few banana slices on top if you like.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.