Coconut- Banana Pudding

Sweet southern summertime favorite!

Ingredients

6 large egg yolk

1 Cup of granulated sugar

1/2 cup of all purpose flour

1/4 teaspoon table salt

3 cup half-and-half

2 tablespoons salted butter

1/4 teaspoon coconut extract

3 teaspoons vanilla extract (divided)

3 cups of heavy cream

1/2 cup powdered sugar

1 package of vanilla wafers

6 small ripe bananas (sliced 1/4 to 1/2 inch)

Filling

1. Whisk egg yolks in a medium bowl until thick and lemon colored (1 minute.)

2. Stir together sugar, flour and salt in a large saucepan; gradually whisk in half-and-half. Whisking constantly, bring mixture just to a boil over medium (8-10 minutes, start to thicken)

3. Gradually whisk about one-fourth of hot sugar mixture into yolks; gradually mix in. Return to saucepan and cook over medium heat whisking constantly for about 1 minute. Remove from heat, and whisk in butter, coconut extract, and 2 teaspoons of vanilla extract. Transfer to a medium bowl, and place plastic wrap directly on warm filling; place in refrigerator and cool completely for 2 hours

Whipped Cream

4. Beat heavy whipping cream remaining 1 teaspoon of vanilla extract at a medium-high speed with electric mixer until foamy; gradually add powdered sugar and beat until medium peak farms.

Combine

5. Arrange 1 layer of wafers on the bottom of bowl (or cup). Top with banana slices, custard, and whipped cream. Repeat layers once. Top with crumbled wafers and serve!