Vegan Banana Pudding Recipe
Learn how to make the best vegan banana pudding with creamy layers, sweet bananas, and crunchy cookies in this easy, dairy-free recipe!
Ingredients
- 4 ripe bananas sliced
- 2 cups coconut milk or almond milk for a lighter option
- 1/3 cup maple syrup or agave nectar
- 3 tablespoons cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- Vegan cookies or biscuits for layering
Optional toppings:
- Vegan whipped cream
- Crushed cookies
- Chia seeds or crushed nuts
Instructions
- Peel and slice the bananas into thin rounds. Set them aside in a bowl for layering later.
- In a medium saucepan, mix together the coconut milk and maple syrup. Slowly whisk in the cornstarch to keep it smooth and prevent lumps. Place the saucepan over medium heat and continue stirring until the mixture thickens and reaches a smooth consistency (about 5-7 minutes).
- Remove the saucepan from the heat and mix in the vanilla extract. Let the pudding cool slightly before assembling.
- In a serving dish or individual jars, spread a thin layer of pudding at the bottom. Add a layer of sliced bananas, followed by a layer of vegan cookies. Keep layering until all the ingredients are used, ending with a final layer of pudding on top.
- Cover the dish or jars and refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Before serving, top with vegan whipped cream, crushed cookies, or your favorite toppings. Enjoy!
Notes
- Milk options: You can use any plant-based milk, but full-fat coconut milk will give the creamiest result.-
- Sweetener: Feel free to adjust the sweetness by adding more or less maple syrup to taste
- Storage: Store the pudding in an airtight container in the refrigerator for up to 3-4 days.
- Banana browning: Lightly coat the banana slices with lemon juice if you’re worried about them browning too quickly.