1. With a small paring knife, split the vanilla bean pods open and scrape out all of the seeds. Set the seeds and pods to the side.
2. In a medium saucepan, add the plant milk and whisk in the cornstarch until the cornstarch has fully dissolved. A few clumps will be okay.
3. Add the sugar, vanilla bean seeds, vanilla bean pods (or vanilla extract), salt and turmeric. Whisk together.
4. Bring the mixture to simmer over medium-low heat.
5. Allow the the mixture to simmer for about 10 minutes. Whisking occasionally.
6. Carefully remove the pudding from the heat and using a fine mesh sieve over a glass or metal bowl, strain the pudding by pouring it through the sieve to remove any cornstarch clumps and the vanilla bean pods.
7. Cover the pudding completely with plastic wrap, being sure there are no air bubbles between the pudding and the plastic. This will prevent the pudding from forming a skin.
8. Chill the pudding in the fridge at least 2 hours to thicken and set.

For the Whipped Coconut Cream

1. In a large bowl or stand mixer, add the coconut cream and liquid. Mix until the cream and liquid are smooth and combined with the whisk attachment.
2. Add the powdered sugar and vanilla and continue to whip the cream until it is thick and fluffy and forms soft peaks on the mixer whisk, about 5-7 minutes.

To Assemble the Biscoff Banana Pudding

1. Slice the bananas.
2. Break up the Biscoff cookies into bite-sized pieces.
3. In single-serving dessert cups or a medium-sized baking dish, layer the cookies, pudding, sliced bananas, and whipped coconut cream. Repeat to make two sets of layered ingredients.
4. Enjoy!