Photo: Hector M. Sanchez Styling: Victoria Cox 
Hands-on Time
30 Mins
Total Time
2 Hours 30 Mins
Serves 16 (serving size: about 1 cup)

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

How to Make It

Step 1

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

Step 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.

Step 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).

Step 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.

Step 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.

Ratings & Reviews

Delicious crowd pleaser

June 06, 2016
The custard was not as thick as store-bought pudding, but it did have the consistency of pudding, and the flavors were delicious. Everyone in our family enjoyed this dessert.

liquid filling

May 15, 2016
This filling was still LIQUID after all my whisking (i did it for 20 minutes) and after being in the fridge for HOURS! I am so dissapointed that I even tried it.