• Make the vanilla pudding and allow at least 2 hours to cool before assembling. [You can make homemade or buy store-bought pudding.]

To make the pudding:

• In a large pot, add the heavy cream, coconut milk, and salt over medium heat. Warm the milk until the surface begins to steam and it is very warm to the touch—do NOT scald the milk or bring to a simmer.
• As the milk warms, whisk together the egg yolks, cornstarch, and 1/2 cup of sugar in a medium mixing bowl until smooth.
• Temper the yolks; take the milk off heat and then, using a ladle, add about 1/4 c of the warmed milk into the egg yolk mixture, whisking constantly so the yolks don’t curdle or cook. Whisk in about 2 cups of the milk to the yolks before adding the liquid back to the pot with the remaining cream.
• Stir together and bring heat to medium-low. Whisk constantly until thickened, about 6 minutes or until the whisk leaves trails as you stir, the pudding clings to the walls of the pot, and the consistency is thick enough to coat the back of a spoon. Whisk in the vanilla extract, and butter until combined.
• Transfer to a heatproof bowl (or divide into ramekins) and press plastic to the top to prevent a skin from forming. Refrigerate until chilled.

Make the cream:

• In a medium mixing bowl, beat the cream on high for about 1 minute, then add the powdered sugar. Whip until medium peaks for 2-3 minutes, then add the sour cream, vanilla, and salt and whip to stiff peaks. The whipped cream will hold its shape well when stirred and appear a little shiny. Refrigerate until ready to use.
• While everything chills, in a food processor, pulse the pecans until pea-sized, then add the cookies and pulse until fine like gravel. Set aside.
• Once the pudding has chilled, slice the bananas and toss in the lemon juice until coated. Transfer slices to a paper towel-lined plate and begin assembling the pudding.

Assemble the trifle:

• Layer about half of the vanilla pudding, crumbled cookies and pecans, bananas, and 3/4 of the total whipped cream. Repeat once more and top with whipped cream, crumbled cookies (reserving 2 Tbsp to garnish the top), and blueberries. Chill for at least 2 hours before serving (preferable overnight) for the best results.
• Serve and enjoy!