Mix milk and pudding mix in a 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.

Remove from heat; stir extract and nutmeg. Scrape into a medium bowl: cover surface directly with plastic wrap asked refrigerate about 1 hour or until cold.

Evenly divide pudding into four 8 ounce stemmed glasses. Peel and slice bananas. Divide banana slices over puddings (save a few for garnish if desired). Crush 1 vanilla wafer cookie over each parfait.

Place a dollap of whipped cream on top of each. Garnish with remaining wafer cookies, the coconut and reserved banana slices.