Banana Pudding Cream

Fry the sliced bananas in butter until golden brown, then place them on paper towels to drain

Set aside

For the cream: Combine all ingredients in a saucepan and cook over low heat, stirring constantly, until thickened

Let cool

For the meringue topping: Combine sugar and water in a saucepan and cook over low heat, stirring occasionally, until dissolved

Then stop stirring and let it reach the thread stage

When that happens, add coconut milk and stir to combine

Continue cooking until slightly thickened, then remove from heat and let cool

Whisk in heavy cream

Beat egg whites until stiff peaks form, then gradually add sugar while continuing to beat

Finally, fold the meringue mixture into the cooled cream until smooth

Assemble by layering creme, fried bananas, and meringue topping in a dish

Chill or freeze until set.