1. In a small saucepan, heat the coconut milk, saffron, and a pinch of salt over medium heat until simmering.
2. In a separate bowl, whisk together the cornstarch and sugar.
3. Gradually whisk the cornstarch mixture into the simmering coconut milk and cook for 1-2 minutes, or until thickened.
4. Remove from heat and stir in the vanilla extract.
5. In a blender, combine the banana, dark chocolate, walnuts, shredded coconut, cinnamon, honey, and cooled coconut milk mixture.
6. Blend until smooth and creamy.
7. Pour the mixture into a ramekin or small baking dish.
8. Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 20-25 minutes, or until set.
9. While the dessert is baking, whip the heavy cream until stiff peaks form.
10. Serve the baked dessert topped with whipped cream, sliced kiwi, chopped mint, and a sprinkle of ground cardamom.
