Place the coconut milk and whole milk into a medium saucepan over medium heat until just before boiling. Meanwhile, 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 eggs. Pour the warmed egg mixture into the saucepan with the remaining milk and cook for 5-6 minutes, stirring constantly, until a thick and smooth pudding forms. TIP! Temper means to bring the eggs to the same temperature as the milk. Skipping this step means you cook the eggs too quickly resulting in scrambled eggs. You do not want this in your pudding!

Remove the pudding from the heat and whisk in the vanilla extract and butter until the butter has melted. Transfer the pudding to a bowl, cover with plastic wrap, and place in the refrigerator to cool for 2 hours.

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

To assemble the parfaits, layer vanilla wafers, pudding, and banana slices between 4 serving glasses. Top with whipped cream and sprinkle with toasted coconut. Enjoy!