Start by creating the pudding by adding all of the ingredients to a pan over low-medium heat. Whisk everything together and especially make sure to break up the clumps from the cornstarch.

Continue to cook until the mixture starts to thicken and bubble just slightly. Remove it from the heat. Transfer to a new dish and refrigerate until it fully cools and thickens (1-2 hours at least).

While the pudding is cooling, make the whipping cream. I find it helpful to use a stand mixer.

Open the can of heavy coconut cream that you have refrigerated overnight. Scoop out just the solid part that has formed at the top and add to the stand mixer bowl.

Note: if you don't refrigerate the can overnight, a solid part won't form at the top and the recipe will not work.

Whisk the coconut cream and add the powdered sugar and vanilla. Whisk until light and fluffy.

Grab some cups and start creating the pudding. Add a layer of wafer cookies, then banana coins, pudding, and whipped cream, and repeat until you fill each cup.

Dig in and enjoy!