In a mixing bowl, whisk together ½ of the coconut milk with cornstarch, set aside. Add the remaining coconut milk and sugar to a medium saucepan. Bring to a simmer over medium heat then whisk in coconut milk/cornstarch mixture. Bring to a low boil, whisking frequently for 8-10 minutes until thickened.

Remove from heat and stir in vanilla extract. Transfer to a large heat-proof bowl, cover with plastic wrap, and refrigerate until set (about 2 hours or overnight).

Preheat the oven to 350°F. Add all crust ingredients to a small food processor and pulse until it comes together. You'll be able to press the crust between your fingers. Press ~3 tbsp of the mixture into the bottom of a small ramekin, making sure it's evened out. Place ramekins on a baking sheet and bake for 10 minutes. Remove from oven to let cool for 5 minutes before transferring ramekins to a wire cooling rack.

Melt butter in a large skillet over medium-high heat. Add sliced banana in a single layer and sprinkle over brown sugar and cinnamon. Cook for 4-5 minutes until golden brown on the bottom. Flip, and cook the other side for ~1 minute. Transfer bananas to a plate, arranging them in a single layer to prevent sticking.

Once pudding has set, pour into ramekin. Top with 4-5 slices of caramelized banana. Garnish with whipped cream and crushed graham crackers. Enjoy!