Vegan Banana Pudding
Ingredients
The pudding
-
1½
cups
soy milk
-
13
ounces
coconut cream
-
½
cup
organic white sugar
-
3
tablespoons
corn starch
-
1½
teaspoons
vanilla extract
-
a pinch
salt
The assembly
-
3-4
large
ripe bananas, sliced into coins
-
2
dozen
vegan vanilla wafers
-
1
tablespoon
light brown sugar
-
1
container
non-dairy whipped cream
-
to taste
ground cinnamon
Instructions
- Whisk together corn starch and white sugar in a medium saucepan.
- Add ¼ cup of soy milk to form a thick paste.
- Slowly whisk in the remaining soy milk and coconut cream over medium heat.
- Bring to a boil, then reduce heat to low and simmer until thickened.
- Remove from heat, stir in vanilla extract and salt, then let cool to room temperature.
- Transfer to the fridge to chill for 3-4 hours.
- In a dish, layer half of the pudding, then add banana slices, sprinkle with cinnamon, and top with vanilla wafers.
- Repeat the layering process, finishing with brown sugar on top.
- Before serving, add non-dairy whipped cream and sprinkle with cinnamon.
Nutrition Facts (estimated)
Servings
8
Calories
195
Total fat
7g
Total carbohydrates
33g
Total protein
1g
Sodium
6mg
Cholesterol
0mg
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