Dairy-Free Banana Pudding Trifle

Make the Coconut Pudding: In a saucepan, whisk together 1 can of coconut milk and the cornstarch until smooth. Add the remaining can of coconut milk, maple syrup, vanilla, and salt. Heat over medium, whisking constantly until thickened (8–10 minutes). Once thick, remove from heat and let it cool to room temperature. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming.

Make Coconut Whipped Cream: Scoop chilled coconut cream into a bowl (discard any liquid). Whip with a hand mixer until fluffy. Add sweetener and vanilla; whip again briefly.

Assemble the Trifle: In a glass bowl, layer in the following order: A thin layer of pudding A layer of vanilla wafers or brownie pieces A layer of banana slices A thicker layer of pudding Repeat until the bowl is full or ingredients are used Top with whipped coconut cream and extra banana slices around the sides or on top.

Chill: Cover and refrigerate for 2–4 hours to set and let flavors blend.