2 cans coconut milk (we used Thai Kitchen brand)
1/3 cup natural cane sugar
1/3 cup corn starch
1/4 tsp salt
1 TBSP vanilla extract
22 Mi-Del brand Vanilla Snaps
2 bananas
Preheat oven to 350.
Whisk together the milk, sugar, corn starch, and vanilla in a medium sauce pan. Place over medium heat and cook, stirring constantly to prevent sticking on the bottom, until thickened and beginning to simmer, about 7-10 minutes.
Set aside 6 Vanilla Snaps and smash them into crumbs.
To assemble, place 8 cookies in the bottom of a loaf pan, slice one of the bananas on top of them, pour in half of the pudding, and repeat, ending with the other half of the pudding (note that you may have a bit of pudding that you can't fit in). Sprinkle the reserved cookie crumbs over the top and bake until warm and bubbly, about 15 minutes.
Serve warm, or, if you're like us, make your Thanksgiving desserts the night before and remove from the fridge a couple of hours before serving.