A creamy and indulgent vegan version of the classic Magnolia Bakery Banana Pudding, made with ripe bananas, vegan vanilla wafers, and a luscious coconut cream topping.
Ingredients: 4 ripe bananas, sliced. 1/2 cup maple syrup. 2 tablespoons cornstarch. 2 cups unsweetened almond milk. 1 teaspoon vanilla extract. 1 package vegan vanilla wafers. 1 can coconut cream, chilled. 1/4 cup powdered sugar. 1 teaspoon lemon juice.
Instructions: Over medium heat, mix the cornstarch, vanilla extract, maple syrup, and almond milk in a saucepan. Stir all the time for about 5 to 7 minutes, or until it gets thick. Take it off the heat and let it cool down a bit. Put vegan vanilla wafers and sliced bananas in a serving dish and layer them. Pour the pudding mix over the bananas and wafers after it has cooled a bit. Put it in the fridge for at least two hours, or until it sets. While that is going on, mix chilled coconut cream, powdered sugar, and lemon juice in a bowl until the mixture is light and fluffy. After the pudding layer is cool, spread the whipped coconut cream on top of it. If you want, you can add more banana slices or crumbled vegan vanilla wafers as a garnish. Enjoy!