Calling all banana lovers! This vegan banana pudding with caramelized bananas was made just for you. It’s a decadent dessert without any refined sugar, is so easy to make, and tastes better than any store bought pudding. With perfectly caramelized bananas to seal the deal.
- 1 can full fat coconut milk
- 1 tbsp vanilla extract
- 2 tbsp arrowroot starch (see notes for substitutions)
- 2 tbsp maple syrup
- 2 tbsp coconut sugar
- 2 tbsp nut butter
- Add the can of coconut milk to a large pot along with the arrowroot powder.
- Whisk together until no clumps remain and bring to a low boil.
- Let simmer for about 5 minutes until bubbly and the mixture starts to thicken.
- Remove from heat and whisk in all remaining ingredients.
- Transfer to a container and refrigerate for at least 1 hour to set/cool.
- At this point, the pudding is ready to eat, but I like to add it to a blender to make it super creamy and smooth since it can sometimes get a little too thick as it sits in the fridge. About 5 seconds in the blender will do the trick.
- Add the coconut oil to a pan and let melt.
- Add the maple syrup and sliced bananas.
- Cook over medium/low heat for about 5 minute on each side or until golden brown.
- Once the pudding has set, assemble with coconut whipped cream and the bananas and enjoy!
For the caramelized bananas, you don’t want the bananas to be too ripe, but not green either. A yellow banana wit minimal spots is ideal.
If you prep the pudding in advance, it will continue to thicken quite a bit as it sits in the fridge. If you notice it’s a bit goopy, add it to a blender and process for about 10 seconds and it will get right back to the desired consistency.
For the pudding, you can use all maple syrup or all coconut sugar instead of half of each.
The arrowroot can be subbed for tapioca starch or corn starch with no problem.
- Serving Size: 1/4 of the recipe
- Calories: 373
- Sugar: 18g
- Fat: 21.1g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3.5g
Keywords: vegan banana pudding, banana pudding, caramelized bananas