Open your can of coconut milk and separate the cream from the water. Set the water aside as you can use it to make smoothies

Place the coconut cream in a mixing bowl or a stand mixer

Add the honey and using a hand mixer or the whisk on your stand mixer, whip until you have coconut milk whipped cream

Add your banana and almond butter and mix until smooth and incorporated

Transfer to serving dishes and top with crushed pecans and extra coconut milk whipped cream if you have any

Store any extra in the refrigerator for up to 3 days