Toasted-Coconut Banana Pudding

Toasted-Coconut Banana Pudding

Serves 12

If your food processor bowl holds less than 11 cups, puree half the pudding with the roasted bananas and lemon juice in step 3, transfer it to a large bowl, and whisk in the rest of the pudding.

PUDDING
7	large bananas , slightly underripe
1 1/2	cups  sugar
8	large egg yolks
6	tablespoons  cornstarch
4	cups  half-and-half
1	(16-ounce) can  coconut milk
1/2	teaspoon  salt
3	tablespoons  unsalted butter
1	tablespoon  vanilla extract
3	tablespoons  lemon juice
1	(12-ounce) box  vanilla wafers
WHIPPED TOPPING
1	cup  heavy cream , chilled
1	tablespoon  sugar
1/2	teaspoon  vanilla extract
1/4	cup  toasted sweetened shredded coconut

1. ROAST BANANAS Adjust oven rack to upper-middle position and heat oven to 325 degrees. Place 3 unpeeled bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool 5 minutes.
2. MAKE PUDDING Meanwhile, whisk 1⁄2 cup sugar, egg yolks, and cornstarch in medium bowl until smooth. Bring half-and-half, coconut milk, remaining sugar, and salt to simmer over medium heat in large saucepan. Whisk 1⁄2 cup simmering half- and-half mixture into egg yolk mixture. Slowly whisk tempered yolk mixture into saucepan. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla.
3. PROCESS PUDDING Transfer pudding to food processor. Add warm peeled roasted bananas and 2 tablespoons lemon juice and process until smooth. Scrape into large bowl and place plastic wrap directly on surface of pudding. Refrigerate until slightly cool, about 45 minutes.
4. ASSEMBLE AND CHILL Cut remaining bananas into 1⁄4-inch slices and toss in bowl with remaining lemon juice. Spoon one-quarter of pudding into 3-quart trifle dish and top with layer of cookies, layer of sliced bananas, and another layer of cookies. Repeat twice, ending with pudding. Place plastic wrap directly on surface of pudding and refrigerate until wafers have softened, at least 8 hours or up to 2 days.
5. TOP AND SERVE With electric mixer on medium speed, beat cream, sugar, and vanilla until stiff peaks form, about 2 minutes. (Whipped cream can be refrigerated for 4 hours.) Top banana pudding with whipped cream. Sprinkle coconut over whipped-cream-topped pudding. Serve.