In a sauce pan, whisk coconut milk, yolks, and vanilla over medium heat.
Stir constantly until mixture starts to thicken, then remove from heat.
In a frying pan heat coconut oil and butter over medium heat. Mash bananas with a fork and add mashed bananas and cinnamon to hot oil.
Cook for 5 minutes, until bananas are slightly caramelized.
Pour the coconut milk and egg mixture into a food processor along with the cooked bananas and process until smooth and creamy (or use an immersion blender in the sauce pan to save on dishes!)
Pour into a bowl and place a layer of plastic wrap directly on the surface, this will prevent a skin from forming. Serve chilled.