Coconut Banana Pudding

1.Heat coconut milk and whole milk in a saucepan over medium until it steams.

2.Whisk together cream of coconut, cornstarch, egg yolks, and salt until smooth.

3.Gradually pour in half the hot milk mixture while whisking.

4.Pour egg-milk mixture back into pan and cook over medium until thick.

5.Boil pudding 1 minute more, whisking constantly, to eliminate any starchy taste.

6.Off heat, stir in butter and vanilla until butter melts.

7.Transfer pudding to a bowl and cover with plastic wrap, pressing it on the surface.

8.Chill pudding until cool.

9.Layer banana slices on bottom of a 5-qt. trifle dish (or glass bowl).

10.Top banana with a third of the pudding and a layer of wafers.

11.Repeat layering two times, top with final layer of bananas, cover, and chill until cold.

12.Beat heavy cream and cream of coconut with a mixer on medium speed until soft peaks form.

13.Top dessert with whipped cream and garnish with toasted coconut.