Banana Pudding and Coconut Cream Parfait

Ingredients:

Pudding

• Grated zest and juice of 1 lime
• 5 large bananas, thinly sliced
• 1 cup of sugar
• 0.25 cup cornstarch
• 4 large yolks
• 3.5 cups whole milk
• 0.5 cups heavy cream
• 0.5 tsp salt
• 2 tbsp (30 g) butter
• 1 teaspoon vanilla extract
• 0.5 tsp coconut extract
• 170 gr. wafer cookies

Cream

• 2 tbsp. sweet coconut flakes
• 140 g chilled canned coconut cream
• 1 cup cold heavy cream
• 2 tablespoons of sugar

Preparation:

1. Prepare the puddingPlace the lime zest in a small bowl; cover and refrigerate. Combine the banana slices and lime juice in a medium bowl; set aside. Combine 1/2 cup sugar, cornstarch, and egg yolks in a large bowl.
2. Combine the milk, heavy cream, 1/4 cup sugar, and salt in a medium saucepan and bring to a simmer over medium heat. Slowly whisk the milk mixture into the egg yolks, then pour into the saucepan and bring to a simmer over medium heat. Cook, stirring constantly, until thickened, about 3 minutes. Remove from heat and stir in the butter and extracts. Let cool slightly, about 5 minutes.
3. Place a full cup of pudding in a 2-quart baking dish; top with a third of the banana slices, then half of the vanilla cookies, and another cup of pudding. Cover with another third of the banana slices, then another cup of pudding. Top with the remaining banana slices, then the vanilla cookies and pudding. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
4. Make creamPreheat oven to 350°F (170°C). Spread the coconut flakes on a baking sheet and toast until golden brown, about 10 minutes. Remove the coconut cream from the can (leave the liquid behind). Beat the coconut cream, heavy cream, and sugar in a large bowl with a mixer on medium speed until stiff peaks form, about 2 minutes.
   
   Spread the whipped coconut cream over the pudding and sprinkle with toasted coconut flakes and lime zest. Refrigerate for about 30 minutes before serving.
   
   Recipe for portioned parfait with pudding and whipped cream.