Banana Custard Pudding
1 cup granulated sugar
2 Tbsp cornstarch
¼ tsp fine sea salt
3 cups milk
5 egg yolks, beaten
2 tsp pure vanilla extract
1 Tbsp unsalted butter
¼ cup shredded natural coconut
2 bananas, sliced thin
Combine sugar, cornstarch, and salt in heavy saucepan.
Over medium heat, slowly add the milk, stirring with a whisk until mixture comes to a boil. Cook for 2 minutes, stirring constantly.
Temper the egg yolks by adding a small amount of the hot mixture, whisking in slowly, then whisk the eggs into the saucepan. Cook until thickened, stirring constantly, then remove from heat.
Whisk in butter till melted, then stir in coconut. Stir in vanilla and let sit for 30 minutes, stirring every couple minutes till slightly cooled.
Layer the pudding with the sliced bananas in a large serving bowl. Cover tightly and chill for a couple hours before serving.
Add Nilla wafers if one desires.