Step 1: Toast the Coconut

Spread shredded coconut on a baking sheet and toast at 325°F for 5–8 minutes, stirring occasionally, until golden brown. Let cool.

Step 2: Make the Coconut Pudding

In a saucepan, combine coconut milk, whole milk, sugar, and salt over medium heat. In a bowl, whisk together egg yolks and cornstarch. Temper the yolks by slowly whisking in some hot milk mixture, then return it all to the pot. Stir constantly until thickened (about 5 minutes). Remove from heat, stir in butter and vanilla. Let cool slightly.

Step 3: Whip the Cream

In a cold bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.

Step 4: Assemble the Layers

In a trifle bowl or individual jars:

1. Add a layer of vanilla wafers.
2. Spoon in coconut pudding.
3. Add a layer of whipped cream.
4. Sprinkle with toasted coconut.
5. Repeat until full. Top with extra coconut and banana slices if using.

Step 5: Chill

Refrigerate for at least 2–3 hours to allow flavors to meld and wafers to soften.