TOASTED COCONUT BANANA PUDDING FOR TWO

Toasted Coconut Banana Pudding for Two image

This is a mash-up of two of my favorite desserts, banana pudding and coconut cream pie. I sub in coconut milk and coconut cream to cut back on the dairy and add another layer of coconut flavor, then bump up the flavors with vanilla bean, toasted coconut, sliced bananas and crunchy vanilla wafers. Instead of committing to a big batch of pudding, you can make just enough for two servings in individual parfait glasses or jars.

Provided by Megan Mitchell

Categories dessert

Time 1h25m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 cup full-fat unsweetened coconut milk
1 vanilla bean, halved lengthwise and seeds scraped out
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
Pinch fine sea salt
2 teaspoons pure vanilla extract
One 13.5-ounce can unsweetened coconut cream, refrigerated in the can for at least 1 hour
2 tablespoons confectioners' sugar
1 medium banana, peeled and thinly sliced
10 vanilla wafers (see Cook's Note)
1/4 cup unsweetened shredded coconut, toasted

Steps:

Combine the coconut milk with the vanilla bean and seeds in a small saucepan. Bring to a simmer over medium-low heat.
Meanwhile, whisk together the egg yolks, granulated sugar, cornstarch and salt in a medium heatproof bowl until pale yellow, 1 to 2 minutes. It'll clump together but loosen up as you whisk.
Ladle some of the hot coconut milk into the yolk mixture and whisk together, then pour back into the pot and whisk fully. Bring to a gentle simmer over medium-low heat, whisking constantly, until thickened, 2 to 3 minutes.
Remove from the heat and whisk in the vanilla extract, then pour through a fine-mesh sieve into a clean heatproof bowl. Cover with plastic wrap, making sure it touches the surface of the pudding so a film doesn't form, then place in the fridge to chill for 1 hour.
When ready to assemble the puddings, take the canned coconut cream out of the fridge and open. Scoop the top solid part out, leaving the liquid in the can, and place in a stand mixer fitted with a whisk attachment. (Alternatively, place it in a large bowl and use a handheld mixer.) Add the confectioners' sugar and whisk on high speed for 20 seconds, then add 1 to 3 tablespoons of the liquid from the can, until your desired consistency is reached. The coconut whipped cream should be smooth and fluffy.
To a parfait glass or glass jar, add 2 to 3 tablespoons of the vanilla pudding followed by 5 or 6 slices of banana, 1 to 2 tablespoons of the coconut whipped cream, 2 wafer cookies crumbled and a sprinkle of toasted coconut. Repeat this layering once more, then finish with a scoop of pudding, a scoop of whipped cream, 2 or 3 slices of banana, a crumbled vanilla wafer and sprinkle of toasted coconut. Repeat with the second glass. Serve right away.