Jamaican Banana Pudding

1 . Stage

In a large bowl, whisk together vanilla pudding mix, milk, rum, lime juice, nutmeg, allspice, and cloves until no lumps remain.

2 . Stage

In another large bowl, beat heavy cream and powdered sugar until stiff peaks form, 2 to 3 minutes.

3 . Stage

Spoon one-third of pudding into a 4-quart trifle dish or glass bowl. Layer half the cookies, slightly overlapping, half the bananas, then half of toasted coconut. Spread half the whipped cream over the toasted coconut, then repeat pudding, cookie, banana, and coconut layers. Spread remaining pudding over then add whipped cream on top.

4 . Stage

Refrigerate at least 3 hours, or up to overnight.

5 . Stage

Before serving, sprinkle with coconut and lime zest. Serve with Cafe Bustelo® Coffee.