Healthy Vegan Banana Pudding

1: Make the pudding by blending all pudding ingredients in a food processor or blender until smooth and creamy. Refrigerate for at least 1 hour or overnight.

2: Make the whipped cream by carefully opening the chilled cans of coconut milk. Scoop out the thickened cream into a mixing bowl, avoiding the liquid. Add maple syrup and vanilla extract, and beat until smooth for 1 to 2 minutes.

3: To assemble, in a trifle bowl or glass dish, spread one-quarter of the pudding, then layer one-third of the cookies and one-third of the sliced bananas. Repeat the layers until all ingredients are used. End with a layer of whipped cream.

4: Cover tightly with plastic wrap and refrigerate for 4 to 6 hours until the cookies are tender. This dessert is best served within 12 hours of assembling. Garnish with reserved cookies or crumbs when serving.