Foodie Tuesday: Vegan Banana Pudding

Erica Veal, iEG recipe contributor

Summertime means sunning, swimming, sipping, and picnicking. And nothing goes better with any of them than tacos! I mean to say banana pudding… which will be amazing to have after some summertime vegan tacos! (Tacos have been on the mind lately…)

This easy-to-whip-up recipe will make enemies into friends; and friends into lovers!
I use bourbon vanilla in my batch, but don’t fret if you don’t have any, regular vanilla will do just fine.

Banana Pudding ( Serves 8 )

  • 5 sliced bananas, reserve 3
  • 3 cups canned coconut milk (2 15 ounce cans, reserve remaining)
  • ⅓ cup evaporated cane sugar
  • 4 Tbs. cornstarch
  • ⅛ tsp. salt
  • 1 ½ tsp. bourbon vanilla extract
  • 1 box vegan vanilla wafer cookies (I used the Back To Nature brand), reserve 8 cookies

Pudding Directions:

  1. Place 2 of the sliced bananas in a microwave safe bowl, and cook on high for 1 minute.
  2. Once done, put the cooked bananas in a blender, add the measured 3 cups of coconut milk, and blend until completely smooth (no lumps!)
  3. Put the remaining coconut milk in the refrigerator to chill.
  4. Place sugar, cornstarch, and salt in saucepan, and gradually whisk in the coconut milk/banana mixture. Bring to a boil over medium-low heat. Cook 5 minutes, or until thickened, whisking constantly. (Careful not to over cook, since it will thicken more as it chills) Stir in vanilla, and the reserved banana slices.
  5. Line bottom of a medium sized glass baking dish with vanilla wafers. Spread pudding over top. Submerge additional cookies along the sides of the baking dish.
  6. Cover with plastic wrap, and cool. Refrigerate until cold.

Bourbon Whipped Coconut Cream:

  1. Scoop the solid coconut cream into a chilled metal bowl.
  2. Add sugar, vanilla, and bourbon.
  3. Whisk until fluffy with soft peaks.

To serve, place pudding in glasses, top with coconut cream and crushed reserved wafers.

And enjoy!

Erica Veal, also known as The Om Cook, began her culinary love affair at age 5 with her Easy Baked Oven. In the time since, she has worked with some the world’s top chefs. When she is not researching, cooking, or eating, she is teaching yoga in Brooklyn, New York. She is also aware of the cruel irony of being vegan and having the last name of “Veal.” Find her on Instagram @curlyyogi.


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