Description
This Vegan Banana Pudding is a luscious, dairy-free dessert layered with homemade vegan vanilla wafers, fresh bananas, and a creamy coconut custard filling made from oat whipping cream and vegan cream cheese. It’s a perfect treat for anyone seeking a plant-based twist on a classic Southern favorite, combining smooth, fluffy custard with crunchy cookies and fresh fruit for an irresistible texture and flavor.
Ingredients
Scale
Vegan Vanilla Wafers
- ½ batch vegan vanilla wafers (or graham crackers, digestives, or gingersnaps)
Fruit
- 4 bananas
- 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
- 1 banana
- 400 ml oat whipping cream (chilled)
- Additional vegan vanilla wafers
Instructions
- Make the vegan vanilla wafers. Prepare your chosen vegan vanilla wafers according to your preferred recipe, or use store-bought vegan options such as graham crackers, digestives, or gingersnaps.
- Make the custard filling. Pour the 400 ml of chilled oat whipping cream into a large mixing bowl and whisk vigorously for 2-3 minutes until light and fluffy. Gradually whisk in the powdered sugar until fully incorporated. Add the vegan cream cheese and continue whisking until the mixture is smooth and evenly combined. If using, whisk in the ground turmeric just until blended to add a subtle color and flavor.
- Fold in the coconut custard. Gently fold the 400 g of coconut custard into the whipped cream mixture until well blended. Cover the bowl with cling film and refrigerate until ready to assemble.
- Prepare the bananas. Slice the 4 bananas into thin coins and place them in a bowl. Drizzle with the lemon juice and gently toss to coat the slices evenly; this will prevent browning and add a slight tang.
- Assemble the pudding. Spoon a few dollops of the custard mix into the base of an 8×8 inch dish. Layer on whole vegan vanilla wafers, then crush some more wafers into crumbs and press them into any gaps to achieve an even cookie layer. Add a layer of the lemon-coated banana slices, then pour half of the remaining custard over and smooth it with an offset spatula. Repeat these layers once more: wafers, bananas, and custard. Save some whole wafers for decoration on top.
- Chill the pudding. Cover the assembled pudding and place it in the refrigerator to chill for at least 1 hour to set the layers and enhance the flavors.
- Garnish the pudding. Whip the remaining 400 ml of oat whipping cream until stiff peaks form. Spread or pipe this whipped cream over the top of the chilled pudding. Decorate with additional banana slices and whole or crushed vegan vanilla wafers for a beautiful finish.
- Storage. Store any leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- Powdered sugar is preferred as it dissolves smoothly into the cream mixture without any graininess.
- You can substitute the vegan cream cheese with a homemade cashew cream for an even lighter option.
- Ground turmeric is optional but adds a natural yellow tint to the custard and subtle flavor notes.
- Use ripe but firm bananas for the best texture that holds up in the pudding.
- If vegan vanilla wafers are unavailable, suitable substitutes include vegan-friendly graham crackers or digestive biscuits.
- This pudding is best enjoyed within 3 days for optimal freshness and texture.
