This whole food plant based banana pudding combines coconut milk pudding, coconut whipped cream, and cookie crumbles to make a delicious southern-style dessert that will be a perfect addition to your summer bbq.
1/2teaspoonliquid stevia or 1/2 cup coconut sugar or maple syrup
3tablespoonsarrowroot powder
1/4cupwater
1/4teaspoonsalt
1teaspoonvanilla extract
For Coconut Whipped Cream
2cansheavy coconut milk (use only the thick cream on top)
1/4teaspoonliquid stevia or 2 tablespoons coconut sugar or maple syrupor to taste
To Serve
2ripebananassliced
1-2cupsplant based cookies, crumbled
Instructions
Begin by making the coconut milk vanilla pudding. Mix the arrowroot powder with the salt and the water and stir until smooth. Set aside.
In a heavy bottomed sauce pan, heat the coconut milk and your sweetener of choice over medium heat until it begins to boil. Add the arrowroot powder mixture.
Stir contantly for two minutes, turning down the heat if necessary to keep the mixture from burning. When the mixture has thickened, remove from heat and add vanilla. Taste and add more sweetener if you prefer it to be sweeter.
Refrigerate pudding for at least ten minutes.
To make the coconut whipped cream, remove just the thick cream from the top of the cans of full fat coconut milk. Add the cream to a stand mixer, along with your sweetener of choice, and use the whisk attachment to beat on a high speed until you achieve a whipped cream texture. Taste and add sweetener if desired.
Chop two ripe bananas into slices.
Add your plant based cookies to a food processor and pulse several times until you have a cookie crumble.
To Assemble
In four small jars or one large bowl, layer sliced bananas on the bottom. cover with a layer of coconut banana pudding, then a layer of coconut whipped cream. Repeat layers until you run out of ingredients or room in your bowl or jars. 3 layers is ideal. If necessary, slice additional bananas or crumble additional cookies. Refrigerate and serve when completely cold.