Vegan Banana Pudding
Love banana pudding? This plant-based take on this famous dish is so delicious, you won’t be able to tell it’s vegan! This delicious vegan banana pudding recipe is made with simple ingredients like coconut milk, organic cane sugar, corn starch, coconut oil, bananas, and vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes + cooling time
- Yield: 4 servings 1x
- Category: dessert
- Method: stovetop
- Cuisine: american
- Diet: Vegan
Ingredients
- 1 1/2 cups full-fat coconut milk
- 1/4 cup cane sugar (or agave syrup)
- 3 tablespoons corn starch or arrowroot powder
- 1 tablespoon coconut oil or vegan butter
- 1/2 teaspoon vanilla extract
- 2 – 3 ripe bananas, sliced
- 1/8 teaspoon turmeric (optional – adds color)
- whipped coconut cream (optional)
- toasted coconut (optional)
- gluten-free vanilla wafers (optional)
Instructions
- In a small bring 1 1/4 cup coconut milk and sugar to a simmer over medium heat.
- Wisk 1/4 cup of coconut milk with corn starch or arrowroot powder.
- Pour the cornstarch mixture into the simmering coconut milk.
- Reduce the heat to low and whisk until thick.
- Remove the pot from the heat and stir in the coconut oil, vanilla extract and turmeric (if using).
- Refrigerate the pudding for 2-3 hours or until set.
- When ready to serve, chop one banana up and mix it into the pudding.
- Take the second banana and slice it up. Layer the sliced bananas with the pudding in individual servings and top with coconut whipped topping and toasted coconut. If making southern style pudding, layer the pudding with banana slices, vanilla wafers, and top with whipped cream.
Store any leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Facts
- Serving Size: 1 pudding cup
Find it online: https://thecoconutmama.com/vegan-banana-pudding/