Add the can of coconut milk to a large pot along with the arrowroot powder.
Whisk together until no clumps remain and bring to a low boil.
Let simmer for about 5 minutes until bubbly and the mixture starts to thicken.
Remove from heat and whisk in all remaining ingredients.
Transfer to a container and refrigerate for at least 1 hour to set/cool.
At this point, the pudding is ready to eat, but I like to add it to a blender to make it super creamy and smooth since it can sometimes get a little too thick as it sits in the fridge. About 5 seconds in the blender will do the trick.
Add the coconut oil to a pan and let melt.
Add the maple syrup and sliced bananas.
Cook over medium/low heat for about 5 minute on each side or until golden brown.
Once the pudding has set, assemble with coconut whipped cream and the bananas and enjoy!