1containernon-dairy whipped creamto taste, see note #2
ground cinnamonfor topping
Vegan Vanilla Pudding
1 and ½cupssoy milkI like sweetened vanilla
13ouncecan of coconut creamsee note #3
½cuporganic white sugar
3tablespoonscorn starch
1 and ½teaspoonsvanilla extract
pinch ofsalt
Instructions
Vegan Vanilla Pudding
In a medium saucepan, whisk together corn starch and white sugar. Add ¼ cup of the soy milk. Whisk into a thick paste.
Turn the stove to medium heat. Slowly whisk in the remaining soy milk and coconut cream. Bring to a boil over medium-high heat, then reduce the heat to medium-low, keeping the pudding at a simmer. Stir occasionally to prevent a skin from forming. Simmer until thick enough to coat the back of a spoon without falling off.
Turn off the heat and stir in the vanilla extract and pinch of salt. Let cool to room temp before transferring to the fridge to cool until completely chilled. This will take 3-4 hours.
Banana Pudding
In a one quart dish, trifle dish or 8x8 baking dish: Layer half of the pudding into the dish. Top with enough banana slices to cover. Sprinkle with cinnamon. Top with enough vanilla wafers to cover.
Repeat the process one more time. Sprinkle with 1 tablespoon light brown sugar.
Just before serving, top with non-dairy whipped cream, using as much as desired. Lightly sprinkle with additional ground cinnamon. Enjoy cold. Keeps in the fridge for 3-4 days, though it looks best served the same day.
Notes
Vanilla wafers: Natural food stores (such as Whole Foods or a co-op) are more likely to have vegan vanilla wafers. Store-brand cookies are often "accidentally vegan".
Whipped cream: I use store-bought almond whipped cream. Most major grocery stores should carry a dairy-free whipped cream.
Coconut cream: 1 cup canned coconut milk can be used in place of coconut cream but the pudding will be a little less thick.
Can I make this in advance? Yes! You can make the pudding and cookies 48 hours in advance. Assemble just before serving.
Caramelized bananas: You can really take things to the next level if you lightly caramelize the banana slices. To do this, heat one teaspoon coconut oil in a medium pan over medium-low heat. Once melted, add the sliced bananas. Sprinkle with one tablespoon light brown sugar. Cook until golden, about 2-3 minutes on each side.