Heat the coconut milk and whole milk in a medium saucepan over medium heat until it is just before the boiling stage.

In the meantime, whisk the egg yolks, sugar, cornstarch, and salt in a small bowl.

Once the milk is hot, pour one ladle of milk into the egg mixture and whisk to temper the egg yolks. Pour the warmed egg mixture into the saucepan with the remaining milk and cook, stirring constantly, until a thick and smooth pudding forms, approximately 5-6 minutes.

Remove the pudding from heat and stir in the vanilla extract and butter. Whisk until the butter melts into the pudding. Cover the pudding with plastic wrap and place in the refrigerator to cool for 2 hours.

Once the pudding has cooled, whip the heavy whipping cream with the powdered sugar until soft peaks form.

To assemble the pudding cups, layer vanilla wafers, pudding, and banana slices between 4 serving glasses and finish with whip cream on top and sprinkle with toasted coconut.

Enjoy!