This is a wonderful recipe for banana pudding. This is made from scratch, which is really the only way to go. And it's topped a wonderful twist...a coconut vanilla cream topping! I'll do a post about coconut cream soon. The coconut flavor pairs so well with the banana and really knocks this banana pudding out of the park! I know that some people use chessman cookies instead of vanilla wafers. I think I'll try them next time and see which I like best. Enjoy!
2 cups milk
2/3 cup brown sugar
3 tbsp cornstarch
2 tsp vanilla extract
1/4 tsp salt
1 egg yolk
2 tbsp butter
3 large bananas, sliced into 1/8 inch slices
50 vanilla wafers or chessman cookies (the amount varies depending on the shape of your dish)
1 cup coconut cream
3 tbsp powdered sugar
1/2 tsp vanilla extract
Spray a 1 1/2 quart casserole dish with non-stick cooking spray and set aside.
In a medium sauce pan whisk together the milk, brown sugar, cornstarch, salt, egg, and egg yolk.
Once well combined, place the pan over medium heat and, whisking constantly, cook until thick and bubbling.
Remove the pan from heat, then add the butter and vanilla extract, whisking until completely melted.
Pour the custard through a strainer into a separate bowl.
In the prepared casserole place a layer of the sliced bananas, then top that with a layer of the vanilla wafers or chessman cookies. Pour over 1/3 of the custard and spread to the edges. Repeat this process twice more then top the last layer of custard with a layer of cookies. Cover and chill overnight.
Whip the coconut cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed cookies. Delish!
Makes about 6 servings