This vegan Biscoff banana pudding recipe is what vegan dessert dreams are made of. Made with a dairy-free vanilla bean pudding, fresh banana slices, creamy coconut milk vegan whipped cream, and delicious Lotus Biscoff cookies. This vegan dessert is just layers of dreamy flavors.
INGREDIENTS FOR VEGAN BISCOFF BANANA PUDDING
For the Vanilla Pudding:
- Lotus Biscoff Cookies: Traditionally, banana pudding is made with vanilla wafer cookies, but Biscoff cookies add more depth and a subtle caramel flavor to the dessert.
- Bananas: Fresh, ripe, but not over ripe, bananas are best.
- Plant Milk: I like to use almond milk for this recipe.
- Corn Starch: this will help to thicken the milk and give it the pudding consistency.
- Cane Sugar: to sweeten the pudding.
- Vanilla Bean Pods: Madagascar vanilla beans are pretty easy to find in most grocery store spice aisles, but you can use vanilla extract for a less expensive option.
- Salt: to balance and enhance the flavors.
- Turmeric: this is for color and is completely optional.
For the Whipped Coconut Cream:
- Coconut Cream: I use canned coconut cream. Put the can in the fridge to chill for about 3 hours before use.
- Vanilla Extract: to flavor the whipped cream.
- Powdered Sugar: to sweeten the cream. Remember to use organic powdered sugar to ensure that it is vegan.
HOW TO MAKE VEGAN BISCOFF BANANA PUDDING
For the Vanilla Pudding:
- Prep the vanilla beans. Using a paring knife, split the vanilla beans open and scrape out the seeds. Set the seeds and the pods off to the side.
- Whisk the plant milk and the cornstarch together in a medium saucepan until the cornstarch is fully dissolved. There may be a few small clumps left, this is okay.
- Add the sugar, vanilla bean seeds, vanilla bean pods (or vanilla extract), salt, and turmeric. Whisk together.
- Simmer. Bring the mixture to a simmer over medium-low heat. Allow to simmer, whisking occasionally, for about 10 minutes or until the mixture begins to thicken.
- Strain. Carefully remove the pudding mixture from the heat and strain the pudding by pouring it through a fine-mesh sieve into a separate heat-safe bowl to remove any cornstarch clumps and the vanilla bean pods.
- Cover and chill. Cover the pudding completely with plastic wrap, being sure there are no air bubbles between the pudding and the plastic. This will prevent the pudding from forming a skin. Allow to chill in the fridge for at least 2 hours.
For the Coconut Whipped Cream:
- Blend the cream. Blend together the coconut cream and the coconut liquid by adding the coconut cream and liquid to the stand mixer or mixing bowl. Mix with the whisk attachment until the cream and liquid are smooth and combined.
- Whip the cream. Add the powdered sugar and vanilla extract and continue to whip the cream until it is thick and fluffy and forms soft peaks on the mixer whisk, about 5-7 minutes.
To Assemble the Vegan Biscoff Banana Pudding:
- Slice the bananas.
- Break the Biscoff cookies into bite-sized pieces.
- Layer. Layer the cookies, pudding, sliced bananas, and whipped coconut cream in single-serving dessert cups, a medium-sized baking dish, or a trifle dish. Repeat to make two sets of layered ingredients.
I hope you enjoy this recipe as much as I have!
MORE RECIPES YOU’LL LOVE:
- Almond Ricotta Toast with Macerated Strawberries
- Vegan Lemon Blueberry Pancakes
- 3-Ingredient Vegan Chocolate Hazelnut Spread