1cancoconut milkMake sure to refrigerate the coconut milk overnight before using!
2tablespoonpowdered sugar
1teaspoonvanilla
Toppings
vegan vanilla wafers
banana slices
Instructions
Start by creating the pudding by adding all of the ingredients to a pan over low-medium heat. Whisk everything together and especially make sure to break up the clumps from the cornstarch.
Continue to cook until the mixture starts to thicken and bubble just slightly. Remove it from the heat. Transfer to a new dish and refrigerate until it fully cools and thickens (1-2 hours at least).
While the pudding is cooling, make the whipping cream. I find it helpful to use a stand mixer.
Open the can of heavy coconut cream that you have refrigerated overnight. Scoop out just the solid part that has formed at the top and add to the stand mixer bowl.
Note: if you don't refrigerate the can overnight, a solid part won't form at the top and the recipe will not work.
Whisk the coconut cream and add the powdered sugar and vanilla. Whisk until light and fluffy.
Grab some cups and start creating the pudding. Add a layer of wafer cookies, then banana coins, pudding, and whipped cream, and repeat until you fill each cup.
Dig in and enjoy!
Video
Notes
Whisk well: Make sure to whisk the pudding ingredients well so you don’t get clumps and you don’t burn the milk.
Use store bought whipping cream: If you are short on time you can always pick up a can of non-dairy whipping cream and use it instead.
Wait for your bananas to ripen: You want to use ripe bananas so they are sweet. Unripe bananas will not taste as good as ripe ones.
To prevent bananas from turning black: Drizzled sliced bananas with some lemon juice so they don’t turn black after you’ve layered them in the pudding.
Chill: If you have some time, allow the pudding to chill slightly so the flavors have time to mingle.