Refrigerate the coconut milk overnight. Scoop the cream off the top of the can, then transfer to a medium mixing bowl.
Add 1 tablespoon of sweetener along with the vanilla.
Beat with electric mixer until fluffy.
Turn mixer off and set aside about ⅓ cup, and place in the fridge.
To the remaining coconut milk, add the peanut butter, 1-2 tablespoons remaining sweetener, and continue to beat well until it reaches a pudding-like consistency. Adjust the sweetness level of your liking here.
Transfer to four, 4 oz. ball jars, or dessert cups that have been lined with a few banana rings.
Top with sliced bananas, then finish with a dollop of the remaining coconut cream. You can use a pastry bag, or just spoon it on.
Sprinkle with chocolate shavings.
Notes:
To make chocolate shavings, stand a chocolate bar up on its side and use a potato peeler to shave into fine shreds of chocolate.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2018/04/peanut-butter-banana-pudding/