Description
This Vegan Banana Pudding is a luscious, dairy-free dessert featuring layers of homemade vegan vanilla wafers, sliced bananas coated in lemon juice to prevent browning, and a creamy coconut custard filling blended with oat whipping cream and vegan cream cheese. Whipped oat cream and extra wafers and banana slices crown this chilled delight, perfect for plant-based dessert lovers.
Ingredients
Scale
Vegan Vanilla Wafers
- ½ batch vegan vanilla wafers (or graham crackers, digestives, or gingersnaps)
Bananas
- 4 bananas
- 1 banana (for garnish)
- 2 tablespoons lemon juice
Custard Filling
- 400 ml oat whipping cream (chilled)
- 60 g powdered sugar (confectioner’s sugar/icing sugar)
- 200 g vegan cream cheese
- ½ teaspoon ground turmeric (optional)
- 400 g coconut custard
Garnish
- 400 ml oat whipping cream (chilled, for whipping)
Instructions
- Make the vegan vanilla wafers: Prepare half a batch of vegan vanilla wafers or substitute with graham crackers, digestives, or gingersnaps as a base layer for the pudding.
- Prepare the custard filling: Pour the 400 ml chilled oat whipping cream into a large mixing bowl and whisk vigorously for 2-3 minutes until it becomes light and fluffy. Add the powdered sugar, whisking to combine. Next, add the vegan cream cheese and whisk until smooth and evenly mixed. Optionally, whisk in ½ teaspoon ground turmeric for color.
- Incorporate coconut custard: Gently fold the 400 g coconut custard into the whipped cream mixture until fully combined. Cover the mixture and place it in the refrigerator to chill until needed.
- Prepare the bananas: Slice the 4 bananas into coins and place them in a bowl. Pour 2 tablespoons lemon juice over the banana slices and toss carefully to coat evenly, preventing browning and adding a slight tang.
- Assemble the pudding: In an 8×8 inch dish, spoon a few dollops of the custard mixture evenly to form the base. Add a layer of whole vegan vanilla wafers, crushing some to fill any gaps for an even layer. Top with a layer of the lemon-coated banana slices, then pour half of the remaining custard mixture on top and smooth it out with an offset spatula. Repeat these layers – wafers, bananas, custard – once more. Reserve some wafers for garnish.
- Chill the pudding: Cover the assembled pudding and refrigerate for at least one hour to allow the layers to set and flavors to meld.
- Garnish: Whip the remaining 400 ml oat cream until it forms soft peaks. Spread or pipe this whipped cream on top of the chilled pudding. Garnish with additional banana slices and reserved vanilla wafers for decoration and added texture.
- Storage: Store the vegan banana pudding covered with plastic wrap or in an airtight container in the refrigerator. Consume within 3 days for best freshness and quality.
Notes
- The use of lemon juice on the bananas prevents browning and keeps the fruit fresh-looking in the pudding.
- The powdered sugar measurement can be adjusted to taste depending on desired sweetness.
- The turmeric is optional and used mainly for a slight yellow tint to the custard.
- If vegan vanilla wafers are unavailable, graham crackers, digestives, or gingersnaps work as excellent substitutes.
- Ensure oat whipping cream is chilled prior to whipping for best volume and texture.
