Vegan Southern Style Banana Pudding Recipe

Ingredients

• 1 can (14 ounces full-fat coconut milk)
• 1 cup unsweetened almond milk (or any plant milk)
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 1 can (14 ounces full-fat coconut milk, chilled overnight)
• 2-3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 4-5 ripe bananas (sliced)
• 1 package of Lotus Biscoff cookies

Steps

1. 1

   In a medium saucepan, whisk together the coconut milk, almond milk, sugar, and cornstarch until smooth.

2. 2

   Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 10-15 minutes.

3. 3

   Once thickened, remove from heat and stir in the vanilla extract.

4. 4

   Pour the pudding into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool, at least 2 hours.

5. 5

   Scoop out the solidified coconut cream from the chilled can of coconut milk, leaving the liquid behind.

6. 6

   In a chilled mixing bowl, beat the coconut cream with an electric mixer until it becomes fluffy. Add the powdered sugar and vanilla extract and continue to beat until well combined.

7. 7

   In a trifle dish or a large serving bowl, start with a layer of Lotus Biscoff cookies, followed by a layer of sliced bananas, then a layer of the cooled vanilla pudding. Repeat the layers until all ingredients are used, ending with a layer of pudding.

8. 8

   Spread the whipped coconut cream on top of the final pudding layer.

9. 9

   Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cookies to soften.