Whisk together egg yolks, sugar, and cornstarch in a bowl.

Heat coconut cream and milk in a saucepan until steaming.

Slowly pour the hot liquid into the egg mixture while whisking continuously.

Return everything to the saucepan.

Cook over medium heat, whisking constantly, until thick and glossy.

Stir in ube halaya, ube extract, and vanilla extract.

Strain through a fine-mesh sieve and allow to cool completely.

Whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cooled ube custard until smooth and airy.

Arrange a layer of cookies in the bottom of a serving dish.

Add a layer of banana slices.

Spread a generous layer of ube filling over the bananas.

Repeat the layers until all ingredients are used.

Finish with a final layer of cream.

Cover the dish.

Refrigerate for at least 4 hours.

For the best texture, chill overnight.

Top with crushed wafers or toasted coconut flakes.

Serve chilled.

Use full-fat coconut cream for the richest texture.

Slightly firm bananas hold their shape better.

Fully cover banana slices with cream to reduce browning.

Overnight chilling creates softer, cake-like layers.

Marie Biscuits provide a more authentic Filipino-inspired variation.