Target: 6 × 4 inches · landscape

Southern-Style Banana Pudding

130 min · 6 servings

Ingredients

□ 3/4 cup granulated sugar, divided

□ 1/3 cup cornstarch

□ 1/4 tsp kosher salt

□ 3 cups whole milk

□ 4 large egg yolks

□ 2 tbsp unsalted butter

□ 2 tsp vanilla extract

□ 1/2 cup unsweetened shredded coconut

□ 3 medium ripe but firm bananas

□ 42 vanilla wafers

□ 6 crushed for topping

□ 1 cup cold heavy cream

1. Set a sieve over a bowl. Toast coconut in a dry skillet until pale gold, then cool it.

2. Whisk 2/3 cup sugar, cornstarch, salt, yolks, and milk. Cook over medium, whisking, until thick and slowly bubbling.

3. Off heat, whisk in butter and vanilla; strain. Slice bananas into 1/4-inch rounds just before layering.

4. Layer wafers, bananas, and warm pudding twice. Cover and chill 90 minutes so wafers turn tender but stay distinct.

5. Whip cream with remaining sugar to soft peaks; top with cooled coconut and crushed wafers.

Cook’s note: Warm pudding starts softening the wafers; the brief chill keeps them textured.