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

Instructions

1. Special equipment: four 10-ounce ramekins
2. 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.
3. 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.
4. Serve cold or at room temperature.