Step 1

In a small, dry heavy skillet toast the coconut flakes over medium heat, stirring often to keep from burning.

Step 2

When golden brown, transfer to a grinder. (I use a spice grinder.) Pulse grinder 2 - 3 times for a coarse texture. Don’t over grind or it becomes a clumpy flour. Transfer to a cup or small bowl. Set aside.

Step 3

Set out 4 - 6 ramekins.

Step 4

Add the banana, milk and vanilla extract to a deep bowl. Using an immersion blender, blend until smooth like you were making a smoothie. (You could also use a regular blender if you don't have an immersion.)

Step 5

In a saucepan, whisk together to sugar, cornstarch and salt.

Step 6

Whisk about half of the milk/banana mixture into the sauce pan. Whisk out any lumps. Run a rubber spatula around the side and bottom edges of the sauce to ensure that all of the dry ingredients have been incorporated and dissolved into the milk.

Step 7

Whisk in the remaining milk mixture and start heating the pudding over a medium heat. Bring to a boil, stirring constantly. I use a high temperature rubber spatula to stir.

Step 8

Reduce heat for a steady boil and continue to stir for 1.5 minutes until pudding has thickened.

Step 9

Remove from heat and immediately divide between the 4 ramekins.

Step 10

Sprinkle the toasted coconut generously over the tops of the puddings.

Step 11

Let cool for at least 15 minutes. Cover each pudding tightly with plastic wrap and refrigerate at least 4 hours or overnight before serving.