Step 1 of 10
One-Bowl Banana Pudding with Coconut Whipped Cream
Whisk together the granulated sugar, cornstarch, and salt in a medium saucepan. Add the milk and cream, then the egg and egg yolk, and whisk until the eggs are well blended. Set the pan over medium-high heat, whisking constantly.
PRO TIP For a somewhat less indulgent dessert, you can substitute whole milk for the heavy cream.
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Step 2 of 10
One-Bowl Banana Pudding with Coconut Whipped Cream
Once bubbles begin popping on the surface and the pudding thickens slightly, about 7 minutes, reduce heat to medium and whisk continuously for 45 seconds for the cornstarch to fully cook. Remove pan from heat.
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Step 3 of 10
One-Bowl Banana Pudding with Coconut Whipped Cream
Add the vanilla and butter and whisk until the butter melts.
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Step 4 of 10
One-Bowl Banana Pudding with Coconut Whipped Cream
Chop two of the bananas into small cubes and the remaining bananas into 1/2-inch coins.
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Step 5 of 10
One-Bowl Banana Pudding with Coconut Whipped Cream
Fold the cubed bananas into the pudding.
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Step 6 of 10
One-Bowl Banana Pudding with Coconut Whipped Cream
Transfer half of the pudding to an 8-inch square pan and spread into an even layer. Top with a layer of cookies, breaking them to fill any gaps. Top the cookies with half of the banana coins, distributing them evenly. Repeat with remaining pudding, cookies, and banana coins.
PRO TIP Be sure to scrape the saucepan well (and wipe it with a paper towel if necessary), as you'll be using it as a vessel for whipping your cream.
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Step 7 of 10
One-Bowl Banana Pudding with Coconut Whipped Cream
Set the baking dish on two hot pads in the refrigerator and chill until somewhat cool, 15-30 minutes.
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Step 8 of 10
One-Bowl Banana Pudding with Coconut Whipped Cream
Combine the cream, powdered sugar, and coconut extract in the cooled medium saucepan. Whip with a hand mixer on medium-high speed until medium peaks form when beaters are lifted. Fold in the shredded coconut, if using.
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Step 9 of 10
One-Bowl Banana Pudding with Coconut Whipped Cream
Spread the whipped cream evenly over the pudding. Cover with plastic wrap and refrigerate until completely chilled.
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Step 10 of 10
One-Bowl Banana Pudding with Coconut Whipped Cream
Crush the cookies with your hands and sprinkle decoratively around the edge of the pudding. Slice the banana into coins, if using. Scoop generous portions of pudding onto serving plates and add a few banana coins. The pudding is best eaten within a day of being made, but will keep for two days in the refrigerator tightly wrapped in plastic wrap.