Ingredients
For the Vegan Pudding Custard:
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Âľ cup unsweetened almond milk (or any plant-based milk)
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3 tablespoons cornstarch (or arrowroot starch)
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1 (15-ounce) can full-fat coconut milk
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ÂĽ cup maple syrup (adjust based on sweetness preference)
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1 teaspoon pure vanilla extract
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1 small pinch salt
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1 small pinch turmeric (optional, for color)
For the Layers:
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3 to 4 ripe bananas, sliced into thin coins
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20 to 24 vegan vanilla wafer-style cookies (store-bought or homemade)
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Optional: Additional cookies for topping or garnish
Preparation Notes:
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Shake the can of coconut milk before using to mix the cream and liquid together.
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Choose ripe but firm bananas—too ripe and they’ll turn mushy during chilling.
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Chill the pudding mixture thoroughly before layering for best texture.
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Vegan vanilla cookies can be found in most health food stores or online.
Instructions
1. Prepare the pudding base
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In a medium saucepan, whisk together the almond milk and cornstarch until smooth. There should be no lumps.
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Add the full-fat coconut milk, maple syrup, vanilla extract, salt, and turmeric (if using) into the saucepan.
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Place the saucepan over medium heat, stirring constantly with a whisk or silicone spatula to prevent burning at the bottom.
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Continue to cook the mixture for 8 to 10 minutes until it thickens to a custard-like consistency. It should coat the back of a spoon.
2. Cool the pudding
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Once thickened, remove the pudding from heat.
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Let it cool slightly at room temperature, then transfer to a bowl.
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Cover with plastic wrap, pressing it directly against the surface of the pudding to prevent skin from forming.
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Chill in the refrigerator for at least 2 hours, or until cold and thickened further.
3. Prepare the banana and cookie layers
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While the pudding chills, slice your bananas and have your cookies ready.
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Choose a medium glass trifle dish, bowl, or individual jars for layering.
4. Layer the banana pudding
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Begin with a layer of cookies at the bottom of the dish.
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Add a layer of banana slices on top of the cookies.
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Spoon over a layer of chilled pudding, smoothing it out evenly.
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Repeat the layers until you’ve used all the ingredients, ending with pudding on top.
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Optionally, top with a few cookie crumbles or banana slices for decoration.
5. Final chill and serve
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Cover the dish and refrigerate for at least 2 more hours (or overnight for best results).
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Serve cold. The cookies will soften slightly, making the texture more cohesive and classic.
Notes
- Avoid Overcooking: Once the pudding starts thickening, remove it from the heat. Overcooking can make it overly stiff or grainy.
- Custard Too Thin? If the mixture hasn’t thickened after 10–12 minutes, mix 1 teaspoon more cornstarch with a tablespoon of cold almond milk and whisk it into the pot.
- Banana Browning Prevention: To prevent bananas from browning too quickly, you can brush them lightly with lemon juice—just a light touch to avoid affecting flavor.
- Texture Tweaks: Want your pudding even silkier? Blend the final mixture before chilling.
- Color Booster: A pinch of turmeric gives the custard that pale yellow look you’re used to—but don’t add too much or it’ll taste earthy.
- Make Ahead Friendly: The pudding base can be made up to 3 days in advance. Wait to slice the bananas until you’re ready to layer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes