Coconut-Banana Pudding

The recipe below feeds a crowd, family-style, but can be halved and served in individual bowls.

Coconut Banana Pudding
Photo: Hector M. Sanchez Styling: Victoria Cox
Hands On Time:
30 mins
Total Time:
2 hrs 30 mins
Serves 16 (serving size: about 1 cup)


  • 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


  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.

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