Coconut Banana Pudding
Whether you are the guest or host, this new take on an old classic is a perfect party pleaser. Bring the taste of the tropics to your next Spring Fling, with this coconut banana fusion.


  • 6

    Egg Yolks

  • 1cup

    Granulated Sugar

  • 1/2cup

    All-Purpose Flour

  • 1/4tsp


  • 3cups


  • 2tbsp

    Salted Butter

  • 1/4tsp

    Vanilla Extractdivided

  • 3cups

    Heavy Cream

  • 1/2cup

    Powdered Sugar

  • 1package

    Vanilla Wafers(11 oz)

  • 6ripe

    Bananassliced 1/4 to 1/2 inch thick
  1. Whisk egg yolks in a medium bowl until thick.
  2. Stir the sugar, flour, and salt together in a large saucepan. Whisk in half-and-half. Bring sugar mixture to a low boil (8-10 minutes) and continue to whisk. Remove from heat.
  3. Whisk ΒΌ of the hot sugar mixture into yolks. Add yolk mixture to remaining hot sugar mixture in the saucepan, whisking continuously. Place back on medium heat. Whisk for 1 minute. Remove from heat, and whisk in butter, coconut extract, and 2 teaspoons vanilla extract. Pour mixture into bowl and place plastic wrap on warm filling and cool for about 2 hours.
  4. Add cream and 1 teaspoon vanilla with an electric mixer until foamy. Slowly add powdered sugar, and continue to beat until medium peak forms.
  5. Keep 12 vanilla wafers to the side. Arrange remainder of wafers in a layer at the bottom of the bowl (3 1/2- to 4-quart size). Top with half of the banana slices, half of the custard, and half of the whipped cream. Repeat layers once. Top with crumbled wafers.