one bowl banana pudding with coconut whipped cream
banana pudding, beloved by all, is really more of an icebox cake than a pudding . no matter what you call it, creamy vanilla pudding studded with chopped bananas and layered with vanilla wafers that soften into cake while the dessert rests in the fridge is comfort food of the highest order . add a coconut whipped cream topper, and you're in business . the recipe is a yummly original created by jessie sheehan https //www.yummly.com/dish/author/jessie sheehan .
granulated sugar, cornstarch, salt, whole milk, heavy cream, large egg, large egg yolk, vanilla extract, unsalted butter, bananas, nilla vanilla wafers, heavy cream, confectioners sugar, coconut extract, sweetened shredded coconut, nilla vanilla wafers, banana
- 1.0 cup granulated sugar
 - 0.2 cup cornstarch
 - 0.8 teaspoon salt
 - 1.5 cup whole milk
 - 1.8 cup heavy cream
 - 1.0 large egg
 - 1.0 large egg yolk
 - 2.0 teaspoon vanilla extract
 - 2.0 tablespoon unsalted butter
 - 4.0 bananas
 - 7.0 ounce nilla vanilla wafers
 - 2.0 cup heavy cream
 - 0.2 cup confectioners sugar
 - 1.0 teaspoon coconut extract
 - 0.5 cup sweetened shredded coconut
 - 4.0 nilla vanilla wafers
 - 0.5 banana

- whisk together granulated sugar, cornstarch, and salt in a medium saucepan.
 - add milk and cream, then egg and egg yolk, and whisk again until eggs are well blended.
 - set pan over medium high heat, whisking constantly.
 - pro tip for a somewhat less indulgent dessert, you can substitute whole milk for the heavy cream.
 - once bubbles begin popping on surface and pudding thickens slightly, about 7 minutes, decrease heat to medium and whisk continuously for 45 seconds for cornstarch to fully cook.
 - remove pan from heat.
 - add vanilla and butter and whisk until butter melts.
 - chop 2 of the bananas into small cubes and the remaining bananas into 1/2 inch coins.
 - fold cubed bananas into pudding.
 - transfer half of the pudding to an 8 inch square pan, spreading evenly.
 - top with a layer of cookies, breaking them to fill any gaps.
 - top cookies with half of the banana coins, distributing them evenly.
 - repeat with remaining pudding, cookies, and banana coins.
 - pro tip be sure to scrape the saucepan well and wipe it with a paper towel if necessary, as you'll be using it as a vessel for whipping your cream.
 - set dish on 2 hot pads in the refrigerator and chill until somewhat cool, 15 30 minutes.
 - put cream, confectioners sugar, and coconut extract in cooled medium saucepan.
 - whip with a mixer on medium high speed until medium peaks form when beaters are lifted.
 - fold in shredded coconut, if using.
 - spread whipped cream evenly over pudding.
 - crush cookies with your hands and sprinkle decoratively around the edge of the pudding.
 - slice banana into coins, if using.
 - scoop generous portions of pudding onto serving plates and add a few banana coins.
 - pudding is best eaten within a day of being made, but will keep 2 days in refrigerator tightly wrapped in plastic wrap.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 cup granulated sugar
- 0.2 cup cornstarch
- 0.8 teaspoon salt
- 1.5 cup whole milk
- 1.8 cup heavy cream
- 1.0 large egg
- 1.0 large egg yolk
- 2.0 teaspoon vanilla extract
- 2.0 tablespoon unsalted butter
- 4.0 bananas
- 7.0 ounce nilla vanilla wafers
- 2.0 cup heavy cream
- 0.2 cup confectioners sugar
- 1.0 teaspoon coconut extract
- 0.5 cup sweetened shredded coconut
- 4.0 nilla vanilla wafers
- 0.5 banana

 ### Assistant: The ingredients you'll need are:
- 1.0 cup granulated sugar
- 0.2 cup cornstarch
- 0.8 teaspoon salt
- 1.5 cup whole milk
- 1.8 cup heavy cream
- 1.0 large egg
- 1.0 large egg yolk
- 2.0 teaspoon vanilla extract
- 2.0 tablespoon unsalted butter
- 4.0 bananas
- 7.0 ounce nilla vanilla wafers
- 2.0 cup heavy cream
- 0.2 cup confectioners sugar
- 1.0 teaspoon coconut extract
- 0.5 cup sweetened shredded coconut
- 4.0 nilla vanilla wafers
- 0.5 banana


You can follows these steps to make the recipe:
- whisk together granulated sugar, cornstarch, and salt in a medium saucepan.
- add milk and cream, then egg and egg yolk, and whisk again until eggs are well blended.
- set pan over medium high heat, whisking constantly.
- pro tip for a somewhat less indulgent dessert, you can substitute whole milk for the heavy cream.
- once bubbles begin popping on surface and pudding thickens slightly, about 7 minutes, decrease heat to medium and whisk continuously for 45 seconds for cornstarch to fully cook.
- remove pan from heat.
- add vanilla and butter and whisk until butter melts.
- chop 2 of the bananas into small cubes and the remaining bananas into 1/2 inch coins.
- fold cubed bananas into pudding.
- transfer half of the pudding to an 8 inch square pan, spreading evenly.
- top with a layer of cookies, breaking them to fill any gaps.
- top cookies with half of the banana coins, distributing them evenly.
- repeat with remaining pudding, cookies, and banana coins.
- pro tip be sure to scrape the saucepan well and wipe it with a paper towel if necessary, as you'll be using it as a vessel for whipping your cream.
- set dish on 2 hot pads in the refrigerator and chill until somewhat cool, 15 30 minutes.
- put cream, confectioners sugar, and coconut extract in cooled medium saucepan.
- whip with a mixer on medium high speed until medium peaks form when beaters are lifted.
- fold in shredded coconut, if using.
- spread whipped cream evenly over pudding.
- crush cookies with your hands and sprinkle decoratively around the edge of the pudding.
- slice banana into coins, if using.
- scoop generous portions of pudding onto serving plates and add a few banana coins.
- pudding is best eaten within a day of being made, but will keep 2 days in refrigerator tightly wrapped in plastic wrap.
- .

