A classic like banana pudding and wafers can't be done halfway. That's why making it from scratch is the perfect option.
Whisk sugar, salt, and milk in a large mixing bowl. Slowly whisk in cornstarch until very smooth.
Pour mixture into a saucepan and bring to a boil, stirring constantly, over medium heat until the first bubble pops and splutters. Turn off heat and continue stirring rapidly as it will start to get really thick, then remove from heat and stir in coconut cream and vanilla. If lumps have formed pour pudding through a sieve into a clean bowl or if your pudding is smooth you can skip the sieve. Cover with plastic wrap directly on top to prevent it from forming a film.
Pour the chilled coconut cream into the bowl of a stand mixer fitted with whisk attachment fitted with whisk attachment and beat on high for 1 to 2 minutes until soft peaks form. Add in sugar and vanilla then beat until you get fluffy stiff peaks, about 1 more minute. Chill until ready to use.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.