vegan banana pudding (Printable Version)
A luscious plant-based dessert layering creamy vanilla pudding, sliced bananas, and crunchy vegan wafers topped with coconut whip.
# Ingredients Required:
→ Pudding Mix
01 -
2 boxes (each for 4 servings) instant vegan vanilla pudding mix
→ Non-Dairy Milk
02 -
2⅔ to 4 cups unsweetened almond, soy, or oat milk
→ Biscuits
03 -
255 grams vegan vanilla wafers
→ Fruit
04 -
2 large barely ripe bananas
05 -
1 tablespoon lemon juice (optional, to prevent browning)
→ Topping
06 -
710 milliliters dairy-free whipped coconut topping, thawed
# Guide to Cooking:
01 -
For the first box, combine 1⅓ cups non-dairy milk with pudding mix. Use a blender on low speed to mix ingredients briefly, then beat with an electric mixer until thickened and softly set. Set aside.
02 -
Arrange vanilla wafers along the bottom and sides of a 2.5-liter ceramic or glass dish. Crumble several wafers to fill gaps. Slice one large banana and distribute over the wafers. Spread prepared pudding evenly over bananas, covering fully.
03 -
Repeat the pudding preparation with the second box and 1⅓ cups non-dairy milk, following the same process. Set aside.
04 -
Add another wafer layer, slice the second banana and layer on top, then cover with the second pudding batch.
05 -
Refrigerate for at least 3 hours, covering to prevent drying. Before serving, top with chilled dairy-free whipped coconut topping. Optionally, toss banana slices with lemon juice to prevent browning and garnish with crumbled wafers.
# Extra Suggestions:
01 -
Adjust non-dairy milk amounts depending on pudding mix brand for ideal texture; blending may be necessary to prevent clumps with some brands.