Vegan Banana Pudding

Dairy free deliciousness you’ve been waiting for

V E G A N B A N A N A P U D D I N G R E C I P E

Serves 4 | 30 mins or less (excluding chill time)

Here’s what you’ll need :)

• 1/2 cup of All Purpose Flour

• 1/4 cup of Corn Starch

• 2 cups of Unsweetened Coconut Milk

• 3 Bananas

• 1 container of Tru Whip Vegan (I found mine at Kroger in the freezer section)

• 1 pack of Lotus Biscoff Cookies (yes, these are vegan)

• 1/4 cup of cane sugar

• 1 tablespoon of Stevia (if you don’t have this you can use raw maple syrup, this is just to sweeten it more without adding loads of sugar)

• 2 teaspoons of Banana Extract

• 1 tablespoon of Vanilla Extract

Directions:

So first,

1. Mix your flour, corn starch, stevia, and cane sugar together in a medium size pot

2. Turn your heat to medium, then add your Unsweetened Coconut Milk in the pot

3. Mix consistently, it’s going to start a little slow but once the heat is up it’s important to keep your whisk constant in order to avoid bumps in the pudding

4. Once you see bubbles in the mix, continue to whisk until mixture is thick. When your pudding sticks to the back of a spoon, it’s ready :)

5. Take off heat then add banana extract and vanilla extract

6. While pudding is cooling, thinly slice your bananas and get your bowl, mason jars, etc ready to layer your pudding

   Side Note: your will need to defrost your whip cream before hand (it takes 1-2hours to completely defrost, so just sit it in the fridge the night before)

Mmkay, let’s layer

I think everyone has their own way of layering so do what you like the most :)

I do:

1. Pudding

2. Whipped Cream

3. Cookies

4. Then, Bananas

And I always end it with a topping of whipped cream and cookie crumbles.

Cover and chill it in the fridge for 1-2 hours or overnight for best results.

It’s always better the next day!

So yea,

That’s it :)

Enjoy and tag me on instagram if you try it @naneliasamulea <3