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Vegan Banana Pudding Recipe

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4 from 62 reviews

This Vegan Banana Pudding is a creamy, dairy-free dessert featuring layers of luscious coconut milk pudding, fresh banana slices, and crisp vegan vanilla cookies. Sweetened naturally with maple syrup and enriched with a light, airy vegan whipped topping, this comforting treat is perfect for those seeking a delicious plant-based option that doesn’t skimp on flavor or texture.

Ingredients

Liquid and Binding

  • ¾ cup unsweetened almond milk
  • 1 15-ounce can full-fat coconut milk
  • 3 tablespoons cornstarch or arrowroot starch

Sweeteners and Flavorings

  • ¼ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • 1 pinch turmeric (optional, for color)

Toppings and Layers

  • 1 9-ounce container vegan whipped topping, divided (such as So Delicious Dairy Free Original Cocowhip)
  • 4-5 medium bananas, peeled and sliced into discs
  • Vegan vanilla cookies (vegan vanilla wafers, vanilla cookies, or graham crackers) to taste

Instructions

  1. Mix Starch and Almond Milk: In a small bowl, whisk together the unsweetened almond milk and cornstarch (or arrowroot starch) until fully combined, ensuring no lumps remain. Set this mixture aside to prepare your pudding base.
  2. Heat Coconut Milk: Pour the full-fat coconut milk into a small saucepan and heat it over medium heat until it becomes hot but not boiling, preparing it for the thickening process.
  3. Combine and Thicken: Slowly whisk the almond milk and starch mixture into the hot coconut milk in the saucepan. Continue to simmer the mixture for about 7 to 8 minutes, stirring frequently to prevent sticking and ensure even thickening, until the pudding reaches a creamy, thick consistency.
  4. Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract, maple syrup, and a pinch of salt to enhance the pudding’s flavor. If desired, add a pinch of turmeric for a warm color tone, mixing thoroughly.
  5. Cool the Pudding: Transfer the pudding mixture to a bowl and let it cool at room temperature for 20 minutes. After cooling, cover the bowl and refrigerate it for 2 to 3 hours to fully set and thicken.
  6. Incorporate Whipped Topping: Once chilled and set, remove the pudding from the refrigerator and gently stir in 1 cup of the vegan whipped topping to add lightness and creaminess.
  7. Assemble the Layers: In your serving dishes, create layers starting with vegan vanilla cookies, followed by sliced bananas, and then the creamy pudding. Repeat these layers as needed to fill your dish.
  8. Top and Serve: Finish by topping the assembled pudding with the remaining vegan whipped topping. Serve immediately for best texture and enjoy this delightful vegan dessert.

Notes

  • Whipped Topping: For the whipped topping, So Delicious Dairy Free Original Cocowhip is recommended for its texture and flavor.
  • Cookies: If vegan vanilla wafers are unavailable, substitute with any vegan vanilla cookies or vegan graham crackers according to your preference.

Find it online: https://deliciousyum.com/vegan-banana-pudding-recipe/