1In a pot over medium heat, bring the almond milk to a simmer.
2Add the cornstarch, sugar, vanilla, and mix well.
3Mash the banana with a fork in a separate bowl and add it to the milk.
4Mix and let it cook until bubbly.
5Reduce the heat and cook for 5-7 minutes or until thickened, stirring constantly.
6Once thickened, transfer to a glass bowl and let it cool for 10 minutes.
7Once it’s cool, cover with a plastic wrap and make sure the plastic is touching the surface of the pudding to prevent a film from forming at the top.
8Refrigerate for 3 hours.
9In a small bowl, scoop out half of the coconut cream from the can.
10Whip the cream with a mixer until fluffy.
11Once the pudding is set, take it out and mix in the whipped cream.
12Pop it back in the fridge for 15 minutes.
13Serve with more sliced bananas.