Vegan Banana Pudding

5 from 8 votes

My creamy homemade vegan banana pudding, made with just a handful of ingredients. Delicious, dairy free and completely vegan.

Prep Time20

Cook Time5

Total Time25

Course: Desserts

Cuisine: American

Servings:

Calories: 282kcal

Author: Richard Makin

Ingredients

4 tablespoon cornstarch
450 ml plant milk unsweetened and unflavoured
3 teaspoon vanilla extract
50 g caster sugar aka superfine sugar
50 g vegan butter
250 ml vegan whipping cream use my recipe or store-bought
210 g sweetened condensed coconut milk
1 batch vegan vanilla wafers use my recipe or store-bought
4 bananas peeled and sliced

Metric - US Customary

Instructions

In a medium saucepan, whisk together the cornstarch and 50ml of the plant milk. Once smooth, add the remaining plant milk, vanilla extract and caster sugar.
4 tablespoon cornstarch, 450 ml plant milk, 3 teaspoon vanilla extract, 50 g caster sugar
Place over medium low heat and stir constantly until the custard thickens.
Remove the pan from the heat then immediately add the vegan butter. Stir vigorously until fully melted and incorporated into the custard.
50 g vegan butter
Transfer the custard to a shallow dish or tray and cover with plastic wrap so the wrap sits directly on the surface of the custard. Cool to room temperature then transfer to the fridge for at least one hour.
Once the custard has chilled, place the vegan whipping cream in the bowl of a stand mixer fitted with the whisk attachment. Alternatively place in a bowl if using hand-held electric beaters.
250 ml vegan whipping cream
Whip to the stiff peaks stage then transfer to a separate large bowl.
In the bowl of the stand mixer, place the sweetened condensed coconut milk and the custard and whisk together on medium speed until combined.
210 g sweetened condensed coconut milk
Take 2 cups (around 450ml) of the whipped vegan cream and whisk into the custard mixture until combined into a light fluffy “pudding”.
In a 2.5 litre bowl or trifle dish, layer the pudding, vanilla wafers and banana (in that order) until you’ve used everything up except for 2-3 vanilla wafers.
1 batch vegan vanilla wafers, 4 bananas
Place in the fridge to chill for at least 3 hours, ideally overnight.
Right before serving, top the vegan banana pudding with the remaining vegan whipped cream and crumble over the reserved vanilla wafers. Serve and enjoy.

Nutrition