Add the coconut sugar, solid portion of the coconut cream, maple syrup, vanilla extract, and sea salt to a small saucepan over medium heat.

Whisk continuously until the coconut sugar dissolves and the mixture is smooth.

Bring to a gentle simmer and cook for 8–10 minutes, stirring frequently, until the caramel has thickened slightly and coats the back of a spoon. Remove from the heat and let it cool for 10–15 minutes. The caramel will continue to thicken as it cools.

Add the cottage cheese, Greek yogurt, ripe bananas, vanilla bean paste, sea salt, and maple syrup to a high-speed blender or food processor. Blend for 1–2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy with no visible cottage cheese curds remaining. A food processor will help keep the cottage cheese mixture thick, while a blender will thin it out and give a thinner consistency.

In a jar, spread about one-third of the banana pudding into the bottom. Add a layer of fresh banana slices, then drizzle with the salted coconut caramel. Use a butter knife or skewer to gently swirl the caramel into the pudding, then top with 2–3 vanilla wafers.

Repeat the layers with another one-third of the banana pudding, more banana slices, another drizzle of caramel, a gentle swirl, and another 2–3 vanilla wafers. Finish with the remaining banana pudding, a final drizzle of salted caramel, extra banana slices if desired, and a few more vanilla wafers on top.

Cover the jars or serving dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the vanilla wafers to soften. Before serving, top with additional salted caramel, fresh banana slices, crushed vanilla wafers, and a dollop of Coconut Whip, if desired.