About this recipe

A luscious, creamy pudding layered with ripe bananas, toasted coconut, and vanilla wafers — all brought together with a rich coconut milk custard. This tropical twist on the classic Southern banana pudding is comforting, crowd-pleasing, and easy enough for any home cook to nail on the first try. Make it ahead for best results — the flavors only get better as it chills.

Instructions

1. 1

   Toast the coconut: In a dry skillet over ^[medium heat], spread the sweetened shredded coconut (1 cup total — 3/4 cup for layers, 1/4 cup for garnish) and stir frequently for 3–4 minutes until golden and fragrant. Transfer immediately to a plate to cool. Set aside.

2. 2

   In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until combined. Gradually whisk in the coconut milk and milk until smooth with no lumps.

3. 3

   Place the saucepan over ^[medium heat] and cook, whisking constantly, until the mixture begins to thicken and just starts to bubble, about 8–10 minutes. Once bubbling, cook for 1 more minute, continuing to whisk.

4. 4

   Reduce the heat to ^[low]. Slowly ladle about 1/2 cup of the hot milk mixture into the beaten egg yolks, whisking constantly to temper them (this prevents scrambling). Then pour the tempered yolk mixture back into the saucepan, whisking continuously.

5. 5

   Return heat to ^[medium] and cook, whisking constantly, for 2 more minutes until the custard is thick and coats the back of a spoon. Remove from heat and stir in the butter, vanilla extract, and coconut extract (if using) until fully melted and incorporated.

6. 6

   Pour the custard through a fine mesh sieve into a clean mixing bowl to remove any lumps. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool for 15 minutes at room temperature, then refrigerate for at least 30 minutes until slightly cooled but still spreadable.

7. 7

   In a large chilled mixing bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer on ^[medium-high speed] until stiff peaks form, about 3–4 minutes. Be careful not to overbeat. Refrigerate until ready to use.

8. 8

   Arrange a single layer of vanilla wafer cookies across the bottom of a 9x13 inch baking dish, covering as much surface as possible.

9. 9

   Arrange half of the banana slices in an even layer over the wafers. Spoon half of the coconut custard over the bananas and spread gently with a spatula. Sprinkle with half of the toasted sweetened shredded coconut (from the 3/4 cup).

10. 10

    Repeat with another layer of vanilla wafer cookies, the remaining banana slices, the remaining custard, and the remaining 3/4-cup portion of toasted sweetened shredded coconut.

11. 11

    Spread the whipped cream evenly over the top of the pudding. Scatter the reserved 1/4 cup of toasted sweetened shredded coconut over the whipped cream for garnish.

12. 12

    Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight. The wafers will soften into a cake-like layer as the pudding sets — this is the magic of the dish! Just before serving, add a few fresh banana slices on top if desired.