In a medium sauce pan, mash bananas and stir in coconut milk, coconut sugar, and salt. Sprinkle gelatin and let bloom for 5 minutes.
Stir egg yolks together in a small bowl.
Cook banana mixture for 5 minutes over medium heat, then temper the egg yolks and add them in. To temper the yolks, slowly pour some of the banana mixture into the bowl of yolks, stirring the yolks the whole time. I usually use about 1 cup of mixture to ensure the yolks have come up to temperature enough to be added to the rest of the banana mixture. Without doing this, the yolks would cook when they hit the warm pudding.
Cook for 5-7 minutes on medium.
If desired, puree with an immersion blender to get ultra smooth.
Pour into glass container and store in the fridge.