Open the puff pastry and remove one of the sheets and let it thaw at room temperature for about 40 minutes.
Spread your unsweetened flaked coconut on a baking sheet and toast at 350'F for 5-10 minutes. Keep an eye on this as it will brown very fast. Remove as soon as the ends of the coconut become golden. Let cool.
For The Pudding:.
Prepare the pudding according to the package directions except only use one cup of non- dairy milk. This will make the pudding thicker. Once the pudding boils add 1 cup of coconut whipped cream.
Give it a good whisk to incorporate.
Take it off the heat and add the vegan gelatin and whisk again to break up the gelatin. Whisk for a few minutes until the mixture is smooth. Put a lid on it and set aside for now.
Preheat oven to 400'F.
To prepare the puff pastry crust:.
After the puff pastry has thawed out roll it out to fit into a 9 pie dish. If any holes develop, use water to glue the pastry back together.
Place the rolled out pastry into the pie pan and make sure you get all the air bubbles out from underneath. Prick with a fork.
Place it into the preheated oven for 15 minutes. I re-pricked the pastry about 7 minutes into the cooking as it did puff up more.
Once the puff pastry is golden remove from the oven and put it on a metal rack to cool slightly.
Place enough of the sliced banana onto the puff pastry crust to cover the bottom (and sides if you wish).
Give the pudding another whisk and then pour it on top of the sliced bananas. Spread it evenly then top with more banana slices.
Then spread the remaining two cups of coconut whipped cream on top of the banana slices. Spread it out evenly.
Sprinkle the toasted coconut over the coconut whipped cream Put it into the fridge and let it chill for at least 3-4 hours.