Step 1

Whisk together sugar, cornstarch, and salt in a medium saucepan. Pour in coconut and almond milks and stir together. Set saucepan on the stove over medium heat.

Step 2

Add bananas to a food processor and pulse until smooth and creamy. Add a squeeze of lemon juice and stir in. Pour into the saucepan and stir.

Step 3

Whisk together egg yolks in a bowl and slowly pour into the saucepan, whisking continuously.

Step 4

Continue to stir frequently as the pudding mixture heats for 10-15 minutes, or until the consistency is thick enough to coat the back of a wooden spoon.

Step 5

Remove saucepan from heat and stir in vanilla extract and coconut oil. Once all combined evenly, press a piece of plastic wrap against the surface of the pudding (this prevents a film from forming) and let sit at room temperature to cool for about 30 minutes. Then transfer to the refrigerator to chill completely.

Step 6

To assemble, line bottom and sides of serving dish with vanilla wafers. Add a layer of pudding, and then top with a layer of banana slices.

Step 7

Add another layer of pudding over the banana slices, and then add another layer of vanilla wafers. Line up vanilla wafers along the sides again at this point.

Step 8

Top with another layer of pudding, and then decorate with banana slices and crushed vanilla wafers.