Add the coconut milk to a pot, heat it in medium flame until it simmers. Do not boil the milk.
Add the sliced bananas, the vanila extract and the lemon peel; mix gently to coat the bananas in the milk
Cover the pot and let it rest in room temperature for about 4 hours, if you want a more fragrant and tasteful pudding, put it in the fridge and let it resting overnight.
Remove the milk from the fridge, remove the bananas (they wont be needed for this recipe anymore but you can use them for smoothies or baked goods)
Add the cornstarch, the agave or maple syrup, the turmeric, the salt, and vanilla and whisk until very well incorporated and lump free
Turn the heat to medium low and stir until the pudding thickens.
Turn off he heat and add the remainder of the vanilla extract, whisk it then pass the pudding to a fine mesh sieve to get rid of any possible lumps.
Cover the pudding with cling film pressing it gently on the top of the pudding so it doesn’t form a skin, let it cool until room temperature then put it the fridge for about 3 hours or overnight.
Divide the pudding into individual glasses or onto a small dish, garnish it with the coconut cream, fresh bananas, coconut flakes and lemon or lime zests.
Add the coconut milk to a blender along with the confectionary sugar and the xanthan gum and blend it for a few seconds until the cream thickens to your taste.
NOTE: If you own a stand mixer, you can use it then skip the xanthan gum, just blend the solid tart of a full fat canned coconut milk until it achieves a cloud-like consistency and almost doubles in size.