Coconut-Banana Pudding

By mirelsonp

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

Ingredients

• 6 large egg yolks
• 1 cup (7 oz.) granulated sugar
• 1/2 cup (2.25 oz.) all-purpose flour
• 1/4 teaspoon table salt
• 3 cups half-and-half
• 2 tablespoons (1 oz.) salted butter
• 1/4 teaspoon coconut extract
• 3 teaspoons vanilla extract, divided
• 3 cups heavy cream
• 1/2 cup (2 oz.) powdered sugar
• 1 (11-oz.) package vanilla wafers
• 6 small ripe bananas, sliced 1/4 to 1/2 inch

Preparation

Step 1

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.