• Place coconut milk, coconut chips, 2 bananas, maple syrup and vanilla extract into a small saucepan.
• Heat contents on medium heat, bananas will begin to soften and disintegrate.
• At this point remove from heat and set aside.
• Purée mango in blender or food processor, it should only take a few seconds, then set aside.
• Pour heavy cream into a bowl and split vanilla bean and add the seeds to cream.
• Whip cream until you arrive at a silky consistency - try not to whip the cream too firm, and then set aside.
• Crush ginger snaps/cookies. I used my NutriBullet, just a quick pulse is necessary. Alternatively, place in a ziploc bag and crush with a rolling pin or bottle, by rolling over the ziploc bag, back and forth. Set aside once done.
• Add the last sliced banana to the coconut milk mixture and stir until the recently added banana slices are coated with coconut milk.

To Serve

• Spoon a generous amount of the banana and coconut mixture in the bottom of your sundae bowl, goblet or martini glass.
• Layer with 2-3 spoonfuls of mango purée.
• Add a layer of vanilla cream and then top generously with crushed ginger snaps.
• Serve immediately.