Coconut Banana Pudding - cooking recipe

Ingredients

2 (13 2/3 ounce) cans coconut milk
1/2 cup whole milk
1 cup cream of coconut
1/2 cup cornstarch
4 egg yolks
1/4 teaspoon salt
4 tablespoons unsalted butter
2 teaspoons vanilla extract
6 bananas, sliced
36 -40 vanilla wafers
2 cups heavy cream
1/2 cup cream of coconut
1/2 cup coconut, sweetened and shredded, toasted

Preparation

For the pudding, heat coconut milk and whole milk in a saucepan over medium until it steams.
Whisk together 1 c cream of coconut, cornstarch, egg yolks, and salt until smooth. While whisking, gradually pour in half of the hot milk mixture. Pour egg-milk mixture back into pan and cook over medium heat until thick. Boil pudding 1 minute more, whisking constantly, to eliminate any starchy taste.
Off heat, stir in butter and vanilla until butter melts. Transfer pudding to a bowl and cover with plastic wrap, pressing it on the surface. Chill pudding until cool.
To assemble, layer banana slices on bottom of a 5 qt trifle dish (or glass bowl), Top banana with a third of the pudding and a layer of wafers. Repeat layering two times, top with final layer of bananas, cover and chill until cold.
For the whipped cream, beat heavy cream and 1/2 c cream of coconut with a mixer on medium speed until soft peaks form. Top dessert with whipped cream and garnish with toasted coconut.