Food and Recipes Recipes Coconut-Banana Pudding Be the first to rate & review! The recipe below feeds a crowd, family-style, but can be halved and served in individual bowls. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on March 29, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector M. Sanchez Styling: Victoria Cox Hands On Time: 30 mins Total Time: 2 hrs 30 mins Yield: Serves 16 (serving size: about 1 cup) 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 Directions Whisk egg yolks in a medium bowl until thick and lemon colored (about 1 minute). 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. 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). 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. 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. Rate it Print