Coconut Banana Pudding

Name: Coconut Banana Pudding
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 4 servings
Ingredients: 5 ripe bananas; 1/2 cup plus 2 tablespoons agave; 6 tablespoons cornstarch; 1/4 teaspoon sea salt; 6 large egg yolks; Two 15-ounce cans coconut milk; 12 vanilla wafers; 1/2 cup coconut flakes, toasted

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Level: Easy

Total: 2 hr 25 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 2 hr 25 min
Active: 25 min

Yield: 4 servings

Ingredients

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5 ripe bananas

1/2 cup plus 2 tablespoons agave

6 tablespoons cornstarch

1/4 teaspoon sea salt

6 large egg yolks

Two 15-ounce cans coconut milk

12 vanilla wafers

1/2 cup coconut flakes, toasted

Directions

Special equipment:

four 10-ounce ramekins

In a food processor, puree 4 of the bananas until smooth, then set aside. In a large saucepan set over medium heat, whisk together the agave, cornstarch, salt, egg yolks and coconut milk until smooth. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Cook, stirring constantly, until thick, about 10 minutes. To check for doneness, coat the back of a spoon with the pudding and run your finger down the center of the spoon. The pudding should hold a clear, clean line. Remove from the heat, then fold in the pureed banana. Refrigerate until cool, at least 2 hours or up to overnight. The pudding will continue to thicken as it cools.
Slice the remaining banana. Crumble 2 wafers into the bottom of four 10-ounce ramekins. Divide the pudding among the ramekins. Top each serving with banana slices, toasted coconut flakes and another crumbled wafer.
Serve cold or at room temperature.