Combine banana and avocado in food processor.

Process until smooth.

Add vanilla, cinnamon and cocoa and process again until combined. Set aside.

Retrieve the canned coconut from the refrigerator and scoop the coconut cream that has floated to the top out of the can and add to stand mixer. (Reserve the coconut water on the bottom of the can for a smoothie another time.)

Whip the coconut milk on high in a stand mixer until fluffy or use a high powered blender.

In 4 serving dishes add ½ a cup chocolate pudding to each.

Top with whipped cream dividing evenly for each.

Top with ½ a cookie crumbled over cream.

Refrigerate until ready to serve or enjoy immediately!