2/3 cup light brown sugar
1/4 cup cornstarch
4 large eggs
3 1/4 cups milk
2 tsp vanilla extract
1 large handful sweetened coconut flakes
Use a medium mixing bowl to combine 2/3 cup light brown sugar with 1/4 cup cornstarch, a pinch of salt, add 4 large egg yolks and 1/4 cup milk and whisk it up.
You'll need a deep stainless steel pot with a heavy bottom for this, so you don't burn the custard while you're making it, and you want to add 3 cups of milk to that and cook it on medium heat until it almost starts to boil.
Stir it occasionally as that's happening and, just as it comes to a boil, slowly whisk it into the egg mixture and sugar mixture.
Then add that back to the pot and cook it on medium low heat until it thickens up...stirring constantly.
It'll only take 3-4 minutes to thicken up and you want to make sure you're getting the corner edges of the pot as you're stirring and then immediately whisk in 2 tsp of vanilla extract and then pour and use a spatula to push it through a fine mesh strainer into a large shallow container.
At that point, push a tight layer of plastic wrap down on that and place it into the fridge to set up completely.
At some point, toast a big handful of sweetened coconut flakes in a large pan on the stovetop on medium heat and take them out of the pan to cool once they're lightly browned.
The pudding will take 2-3 hours to set up in the fridge and then serve it with sliced bananas and a sprinkling of toasted coconut over the top.