Vegan Banana Pudding

Make the Vanilla Custard:

In a saucepan, combine the coconut milk, coconut cream, and sugar (or maple syrup). Whisk together over medium heat until the sugar dissolves.
In a small bowl, mix the cornstarch with a few tablespoons of cold plant-based milk until smooth to make a slurry.
Once the milk mixture is heated, whisk in the cornstarch slurry and continue to whisk until the mixture thickens to a pudding-like consistency. This should take about 5-7 minutes.
Once thickened, remove from heat and stir in the vanilla extract and pinch of salt. Let it cool slightly.
Assemble the Pudding:

In a large trifle dish or individual serving cups, layer the vanilla wafers, followed by banana slices, and then spoon a layer of custard over the bananas.
Repeat the layers (wafers, bananas, custard) until you run out of ingredients, finishing with a layer of custard on top.
Chill:

Cover and refrigerate for at least 2 hours, preferably overnight. This helps the flavors meld together and gives the pudding a nice, firm texture.
Serve:

Just before serving, you can top the pudding with a dollop of vegan whipped cream and an extra banana slice or a sprinkle of crushed vegan wafers.
Enjoy your creamy, dreamy vegan banana pudding! 🍌✨