Banana Vanilla Pudding with Wafers and Coconut

Introduction

You cook a quick stovetop vanilla custard, layer it with banana slices and vanilla wafers or ladyfingers, then finish the bowl with a stiff meringue and a small amount of shredded coconut. The lemon juice keeps the banana layers from tasting flat, and the several hours of chilling time make this a good make-ahead dessert.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 1 cup (240 ml) milk
• 1 cup + 2 Tablespoons (200 g + 25 g) granulated sugar
• 2 teaspoons (10 g) butter
• ¼ teaspoon salt
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor) or vanilla sugar
• 4 eggs, separated
• 2 Tablespoons (15 g) cornstarch
• 14-20 vanilla wafers or ladyfingers
• ¼ cup (60 ml) lemon juice
• 2 ripe bananas
• 1 Tablespoon (10 g) shredded unsweetened coconut

Instructions

Custard

1. In a saucepan, stir together the milk, 1 cup (200 g) of sugar, butter, salt, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) and cook over medium heat until the butter melts.
2. Whisk the egg yolks in a separate container (a coffee mug will do), then whisk two tablespoons of the hot milk mixture into the egg yolks to temper them so they don’t curdle.
3. When the egg mixture is smooth, whisk it into the milk mixture.
4. Add 2 tablespoons of cold water to the cornstarch and stir until smooth; then whisk it into the milk mixture and cook until thickened, stirring constantly so it doesn’t burn.
5. Remove the custard from heat.

Meringue

1. Whip the egg whites and 2 Tablespoons (25 g) sugar in a bowl until stiff peaks form.

Assembly

1. Cut the bananas into thin slices (about ¼ inch or 5 mm thick).
2. In a large bowl with a flat bottom, place a layer of vanilla wafers or ladyfingers on the bottom.
3. Pour half of the lemon juice and spread half of the custard over these, then layer half of the banana slices on top of the custard.
4. Add another layer of cookies, the rest of the lemon juice, the rest of the custard, and the rest of the banana slices.
5. Top with the meringue and sprinkle the coconut on top.
6. Refrigerate for several hours before serving.

Variations

• Use ladyfingers instead of vanilla wafers if you want a lighter, more cake-like layer that softens into the custard.
• Use vanilla sugar instead of vanilla powder (use half this amount if you prefer less rich vanilla flavor) for a slightly milder vanilla flavor and a more uniform sweetness in the custard.
• Skip the shredded unsweetened coconut if you want a cleaner banana-vanilla finish without the extra texture on top.
• Increase the banana slices slightly if you want a fruit-heavier dessert with softer layers and less emphasis on the cookies.
• Toast the coconut before sprinkling it on top if you want a nuttier flavor and a drier, crisper finish.

Tips for Success

• Temper the egg yolks with the hot milk mixture exactly as written; adding the hot liquid too fast can scramble the yolks.
• Stir constantly after adding the cornstarch slurry so the custard thickens smoothly instead of catching on the bottom of the saucepan.
• Stop cooking the custard as soon as it looks thick and holds soft lines from the whisk; overcooking can make it gluey.
• Whip the egg whites to true stiff peaks before topping the dessert so the meringue holds its shape after chilling.
• Slice the bananas just before assembly and use the lemon juice over both layers so they stay fresh-looking in the finished pudding.

Storage and Reheating

Store the pudding covered in the refrigerator in the serving bowl or in an airtight container. It keeps well for up to 2 days.

Freezing is not recommended. The custard can turn watery, the bananas soften too much, and the wafers lose their texture.

Serve it cold straight from the fridge. If you want to take the chill off slightly, let it sit at room temperature for 10 to 15 minutes before serving; reheating is not a good option for this dessert.

FAQ

Can you make this a day ahead?

Yes. In fact, the several hours of refrigeration help the wafers or ladyfingers soften and let the layers set properly.

How do you know when the custard is thick enough?

It should coat the whisk and look visibly thicker than milk, with the surface briefly holding a trail when you stir. Pull it from the heat once it reaches that point.

Can you use ladyfingers instead of vanilla wafers?

Yes. Ladyfingers work well and give you a softer, more sponge-like layer once the custard and lemon juice soak in.

Can you leave out the coconut?

Yes. It only affects the topping, so the dessert will still set and taste balanced without it.