In a small saucepan, combine the oats, coconut almond milk and salt. Bring to a simmer over medium high heat, then reduce the heat to medium and cook, stirring occasionally until the oats have absorbed almost all the milk, but are moist and thick, about 3 to 5 minutes.
In a small bowl, beat the egg whites until white and foamy, then whisk into the oats. Cook, whisking constantly, until the mixture looks creamy and light, about 3 minutes.
Add the ripe banana and stir until combined. Remove from the heat, cover the pot with a lid, and let sit for another 3 minutes until it puffs up and gets very creamy.
Top it off with coconut yogurt, banana, pineapple maraschino cherry and toasted coconut.