This vegan banana pudding uses whipped coconut cream, so you wonâ€™t get that heavy feeling after eating it. Itâ€™s light, airy, and sweet. Make a big batch of whipped coconut cream and assemble in minutes!
This vegan banana pudding recipe uses whipped coconut cream to attain a light, whipped cream consistency.
Traditional banana pudding uses dairy products and vanilla wafers. Vanilla wafers are not vegan because they contain whey (milk protein) and eggs.
I chose a vegan breakfast cereal for this recipe. It doesnâ€™t contain any vitamin D3. Some forms of vitamin D3 are derived from animal products and some are made in a lab. However, it does contain sugar, which could be processed in a non-vegan way.
If youâ€™re a strict vegan, you could go cookie-less or make your own cookie using ethically sourced ingredients like these vegan snickerdoodles.
Cream of coconut versus coconut milk
I said it in my vegan key lime pie recipe, and I am saying it again because it is so important to use the right product! Be sure to buy full-fat coconut milk and use your spoon to skim off the coconut cream.
Donâ€™t be fooled into buying a can of cream of coconut because they are not the same thing.
Skim off the coconut cream from the top of your chilled coconut milk. If you let the coconut milk chill overnight, the layers will be completely separated and much easier to remove.
When you whip up your coconut cream with cornstarch and sugar, youâ€™ll get a product that looks just like homemade whipped cream. Itâ€™s very fluffy and wet.
Grab your bowl, assemble the rest of your ingredients, and start layering.
Time to dig in!
- 1.5 cups coconut cream (you can get this from 240 g of coconut milk powder + about 20 ounces of hot water, refrigerating it, and skimming the coconut cream that rises to the top. Or you can buy a couple of cans of full fat coconut milk and keep opening cans until you scoop off 1.5 cups of coconut cream)
- Cornstarch (I used 2 teaspoons, but you may need more if it isn’t thickening)
- ¼ cup sugar
- 1 cup vegan cereal or vegan cookie bits (I used a knock off of Cinnamon Toast Crunch and it worked really well!)
- 1 ½ large bananas, sliced (about ½ banana per person)
- Make coconut milk (skip this step if you purchase canned full-fat coconut milk). Add 240 g of coconut milk powder to 20 ounces of hot water. Whisk it together. Allow it to cool at room temperature, then transfer to the fridge. You will have some coconut cream rise to the top after just a couple of hours, but if you refrigerate it overnight you can skim it all off in one go.
- Skim off 1.5 cups of coconut cream. The coconut cream is white and it sits on top of the coconut milk. As you skim, you’ll see a clear, watery looking liquid underneath the white cream. Leave the water and try to just get the cream
- Whip it up! Add coconut cream, corn starch, and sugar to the bowl of a stand mixer and whisk until thick. When you lift up the whisk, you’ll see stiff peaks in the bottom of your mixing bowl. I add a half teaspoon of cornstarch at a time and watch to see if it is thickening. The amount of cornstarch you need varies on how firm your coconut cream was before you started whipping it and also how much water there is.
- Layer your own Banana Pudding just before eating. Makes 4 servings. Each person gets:
- ½ banana
- ¼ cup cereal or cookies
- 7 tablespoons of whipped coconut cream
Try adding banana or vanilla extract to your whipped coconut cream. Whipped coconut cream tends to separate over time and doesn’t store well. Try to use up the whole batch at once.
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