Toast the coconut in a pan just until just golden brown. Remove from pan to cool and set aside. (You can also use use dried coconut as well)

Beat the cream cheese until softened (omit cream cheese step if lactose intolerant).

Peel bananas. Mash two bananas with a fork or mash potato masher. Slice one banana into thin slices. Drizzle lemon juice over the mashed and sliced bananas. (The lemon juice performs two functions; it prevents the bananas from browning and it also gives the dish a little extra sparkle)

Open the coconut cream and separate the coconut milk solids from the milk with a spoon. You will be using the coconut cream solids. Start on low speed for about 30 seconds until bubbles start to form and then increase up to full speed. Beat the coconut cream until it forms soft peaks about 2-3 minutes. Be patient it takes a few minutes. Add sugar/sugar alternatives and vanilla and combine well. I like my desserts only delicately sweet so you may want to add more sugar or sugar alternatives to your coconut cream.  (Set aside about ½ cup for garnishing). (You can substitute whipping cream for coconut cream)

Mix the mashed bananas in with the cream cheese mixture and gently fold in the whipped coconut cream. (If lactose intolerant then leave out the cream cheese)

Assembly: Gather 4 glass cups. At the bottom of each cup place a dollop of coconut, banana, cream cheese mixture. Divide evenly between 4 cups. Next add an even layer of sliced bananas on top of the coconut, banana and cream cheese mixture. Then garnish with a dollop of whipped plain coconut cream and top with toasted coconut shavings and a slice of banana.