Vegan Banana Pudding
by: claire cary
This vegan banana pudding is a decadent dessert without any refined sugar, is so easy to make and tastes better than any store bought pudding. With perfectly sweet caramelized bananas to seal the deal.
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Ingredients
Pudding:
- 1 can full fat coconut milk
- 1 tbsp vanilla extract
- 3 tbsp arrowroot starch see notes for substitutions
- 2 tbsp maple syrup
- 2-3 tbsp brown or coconut sugar
- 2 tbsp nut butter I used almond
Bananas:
- 2 tbsp coconut oil refined
- 2 tbsp coconut or brown sugar can sub for maple syrup
- 2 bananas
For serving:
- ½ cup coconut whipped cream
- 1 cup vanilla wafers or graham crackers
Instructions
- Add all ingredients for the pudding to a blender.
- process until completely smooth.
- Transfer to a pot, bring to a boil, then let simmer for about 5 minutes until bubbly and the mixture starts to thicken. If it doesn't get bubbly and thicken, whisk in an extra 1/2 tbsp of arrowroot. It will thicken more as it cools, but it should get fairly thick as it's bubbling.
- Remove from the heat and let cool for 10 minutes. Transfer to a container and set in the fridge for at least 1 hour.
- To make the caramelized bananas, add the coconut oil to a pan and let melt.
- Add the sugar 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, wafers or graham crackers and the bananas and enjoy!
Notes
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.
I haven't been able to find gluten free vanilla wafers, so I used gluten free graham crackers that I crushed up. Either works!
Serving: 0.5cup / Calories: 373kcal / Carbohydrates: 21g / Protein: 3.5g / Fat: 21.1g / Fiber: 2g / Sugar: 18g
