In a saucepan, using a whisk, mix the Haiku sweet cream of coconut with the cornstarch.
Add eggs and mix thoroughly.
Cook on medium heat while continuously mixing, until thickened.
Mash the bananas and blend into the pudding.
Pour into dessert cups.
Note: You can replace the bananas with seasonal fruit of your choice. Strawberries, raspberries or blueberries, but even pineapple, mango or kiwi. This lactose free and gluten free dessert is an excellent choice for lunch boxes.