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Add the coconut cream, almond milk, and sugar to a saucepan and heat over medium heat until it begins to boil.
Add a few spoonfuls of the milk to a separate bowl with the cornstarch and stir well to incorporate. Then add the cornstarch mixture to the saucepan. Stir frequently and allow the milk to simmer for about 5 minutes so it thickens up. Remove the saucepan from heat.
Gently whisk the egg yolks together in a bowl and add to the saucepan along with the vanilla extract. Whisk the mixture together until a nice silky smooth pale yellow pudding forms. It should be thick enough to coat the back of a spoon but will run off the end.
Pour the pudding into a separate bowl and place plastic wrap over the top, making sure it’s touching the top of the pudding, to prevent a film from forming as it chills. Let the pudding chill in the fridge for at least 3 hours.
Once the pudding is set, assemble individual glasses or one large glass by placing banana slices along the bottom and up the sides. Then sprinkle crushed up graham crackers over the bananas followed by a thick layer of pudding. Repeat this process until you reach the top of the glass. Top with dairy free cool whip or whipped cream if desired and enjoy!