Vegan Southern Banana Pudding
Ingredients
- 3-4 bananas ripe
- 1.5 cups soy milk
- 1 can sweetened condensed coconut milk 320g (11.25 oz) can
- 3 tbsp corn starch
- 1 tub vegan whipped topping 9 oz. tub
- .5 tbsp vanilla extract
- 1 jar Gerber Organic Banana
- 17.6 ounces Biscoff cookies
Instructions
- Combine plant milk and condensed coconut milk in a sauce pan and whisk in corn starch until the mixture is relatively smooth.
- Whisk in pureed banana (baby food).
- Bring the entire mixture to boil over medium heat. Once boiling, turn the heat down to low and cook for a couple of minutes. The mixture will thicken.
- Whisk in vanilla extract.
- Set aside.
- Line the bottom of your casseroled dish with a single layer of Biscoff cookies.
- Pour half of the pudding mixture over the layer and spread evenly.
- Slice ripe banana over the pudding mixture. The pudding mixture should be covered with a single layer of banana, approximately 1 - 1.5 bananas.
- Repeat the layering using the remaining pudding and bananas.
- Spread whipped topping evenly over the top layer of bananas.
- Finely crumble 3 or 4 Biscoff cookies and sprinkle on top.
- Refrigerate and let set for at least an hour.
- Enjoy!
Notes
- I used soy milk, but you can substitute with any planet milk.
- I used Nature's Charm Sweetened Condensed Coconut Milk.
- I used So Delicious Dairy Free Coco Whip.
- I used Gerber Organic Banana 1st Food, but of course you can puree your own banana. I just happened to have the Gerber on hand, go figure. LOL.
- This recipe is very flexible. If you'd like to make it in individual serving containers instead of a casserole, the recipe remains essentially the same. Just layer in the containers.
- You can add other fruit too. I'm thinking about adding some dehydrated raspberry powder to the top next time.
Tried this recipe?Let us know how it was!