Vegan Banana Pudding

This vegan banana pudding features layers of rich vanilla pudding, vanilla wafer cookies, fresh bananas, and fluffy whipped cream. It's so delicious and easy!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 3

Chill time 1

Total Time 1 13

Servings

Calories 548kcal

Author Louisa

Equipment

Ingredients

1/2 cup granulated sugar
1/4 cup cornstarch
Pinch of sea salt
Pinch of turmeric powder (optional, for color)
1/2 cup full-fat canned coconut milk
1 1/2 cups unsweetened almond milk
1 tbsp vanilla extract
12 vegan vanilla wafer cookies
2 to 3 bananas, sliced
2 cups vegan whipped cream

Instructions

Combine the sugar, cornstarch, salt, and turmeric in a large saucepan. Slowly stir in coconut and almond milk, whisking the mixture well to avoid a lumpy pudding.
Turn the heat to medium-high and bring to a simmer, stirring frequently until the mixture thickens, about 2 to 3 minutes.
Remove from heat and stir in the vanilla. Set aside to cool completely.
To assemble, layer the wafer cookies, pudding mixture, banana slices, and whipped cream in the dessert cups.
Refrigerate for at least an hour before serving. Enjoy!

Notes

Whisk the mixture as you cook to dissolve the cornstarch completely and avoid getting a clumpy pudding.
This plant-based pudding will seem a bit thinner than the non-vegan version. So, give it at least an hour to set in the fridge.
Serving this dessert at a gathering? You can assemble your vegan banana pudding in a trifle bowl!

Nutrition