- 1 (13.5-ounce) can Andre Prost Coconut Milk (found in the baking section)
- 2/3 cup sugar, divided
- 4 large eggs at room temperature, yolks separated from whites
- 2 tablespoons corn starch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 teaspoons lemon juice
- 1/2 cup water
- 3 - 4 bananas, not overly ripe
- 30 - 40 vanilla wafers
- 1/4 teaspoon cream of tartar
- 1/2 cup toasted sweetened flaked coconut (optional)
- Pre-heat oven to 400 degrees Fahrenheit.
- In a medium-sized saucepan, combine Andre Prost Coconut Milk, 1/3 cup sugar, 4 yolks (reserve egg whites in a clean mixing bowl, not plastic), corn starch, and salt. Whisk well. Cook over medium heat, stirring constantly so eggs don't scramble, until thickened (almost to a simmer but do not boil). Remove from heat and mix in vanilla extract.
- Combine lemon juice and water to make acidulated water. Slice bananas thinly and dip in acidulated water. Drain slices and place them on a paper towel. Pat dry.
- Spoon a tablespoon of coconut pudding into custard cups and top with a vanilla wafer. Line sides with alternating wafers and bananas. Top wafers with bananas, then spread with a thin layer of pudding and repeat 2 times.
- Beat reserved egg whites and cream of tartar until foamy. Beating egg whites on high, very slowly add remaining 1/3 cup sugar until stiff peaks form and egg whites are glossy. Immediately (so the meringue doesn't deflate) drop dollops of meringue on top of the last layer, spreading to edges. Bake until meringue is lightly browned, about 8-10 minutes. Serve Banana Pudding.
TEST KITCHEN TIPS: For foolproof meringues, make sure:
- Eggs are at room temperature.
- Separate egg whites into a separate bowl (before mixing bowl) to ensure not a drop of egg yolk has fallen into the egg whites.
- Mixing bowl for egg whites and beaters are grease-free.
- SLOWLY add the sugar to the meringue, resisting the urge to "dump" sugar in all at once.