Coconut-Banana Pudding

Recipe source: Southern Living | May 2016 This recipe feeds a crowd, but can be halved and served in individual bowls.

Coconut-Banana Pudding

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    large egg yolks

  • 1

    cup (7 oz.) granulated sugar

  • ½

    cup (2.25 oz.) all-purpose flour

  • ¼

    teaspoon table salt

  • 3

    cups half-and-half

  • 2

    tablespoons (1 oz.) salted butter

  • ¼

    teaspoon coconut extract

  • 3

    teaspoons vanilla extract, divided

  • 3

    cups heavy cream

  • ½

    cup (2 oz.) powdered sugar

  • 1

    (11-oz.) package vanilla wafers

  • 6

    small ripe bananas, sliced ¼ to ½ inch

Directions

1. Whisk egg yolks in a medium bowl until thick and lemon colored (about 1 minute). 2. Stir together sugar, flour, and salt in a large heavy saucepan; gradually whisk in half-and-half. Whisking constantly, bring mixture just to a boil over medium (about 8 to 10 minutes). Remove from heat. 3. Gradually whisk about one-fourth of hot sugar mixture into yolks; gradually add yolk mixture to remaining hot sugar mixture, whisking constantly. Return to heat; cook over medium, whisking constantly, 1 minute. Remove from heat, and whisk in butter, coconut extract, and 2 teaspoons vanilla extract. Transfer to a medium bowl, and place plastic wrap directly on warm filling; cool completely (about 2 hours). 4. Beat cream and remaining 1 teaspoon vanilla at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, and beat until medium peaks form. 5. Reserve 12 vanilla wafers. Arrange half of remaining wafers in 1 layer in the bottom of a 3 1/2- to 4-quart bowl. Top with half of banana slices, half of custard, and half of whipped cream. Repeat layers once. Top with crumbled reserved wafers.


Nutrition

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