Coconut, banana & rum puddings

Put the plant-based cream alternative in a large bowl, then whip with an electric hand whisk until thick. Add the coconut yog and whisk again until combined, then whisk in the coconut flavouring (to taste), maple syrup, rum and nutmeg.

Slice 3 of the bananas. Dollop a couple of spoonfuls of the thick coconut mixture into 6 ramekins or small dessert bowls/glasses. Add a layer of sliced banana, then top with the remaining coconut mixture. Chill for 45 minutes, or until softly set.

Before serving, heat a small frying pan and add the desiccated coconut. Toast for 1-2 minutes, until golden. Slice the remaining banana and scatter it over the top of the puddings, along with a sprinkling of toasted coconut and sugar.