Step 1

Add Golden Oreos to the food processor and process into crumbs. Add melted vegan butter and process in until well mixed.

Step 2

Spray a 9-inch round pie dish with non-stick spray and then press the cookie crust down into the pie dish, pressing down hard with a spoon to make it as firm as possible. Then either place it into the freezer to set, or, for a firmer crust, bake it in the oven at 350°F (180°C) for 15 minutes.

Step 3

Prepare your pudding by adding the cornstarch, sugar, sea salt and coconut milk to a saucepan. Whisk with a hand whisk to combine and remove any lumps. Heat the pudding, whisking regularly as it heats, and then keep stirring until its thick and bubbling. Remove from the heat and stir in the vanilla extract. Transfer to a glass bowl, cover with plastic wrap and place into the fridge to cool and set. You can also place it into the freezer to cool faster - just don't forget it in there!

Step 4

Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped.

Step 5

Add in the powdered sugar and whip again. Place the cream into the fridge until you're ready to use it.

Step 6

When the pudding is completely cold and set, remove from the fridge or freezer. Add half of the whipped cream and stir it into the pudding.

Step 7

Slice banana and add a layer of sliced banana on top of the cookie crust, then add the pudding layer. Top with sliced banana and use the remaining half of the whipped cream to pipe around the edges and middle of the pie. Sprinkle with cinnamon and serve.