Mini Banana Pudding with Coconut Whipped Cream

When I used to make banana pudding, it was always a super huge amount. No damn doubt that banana pudding is the best thing ever, but I did not like how large of an amount it came to every time, so I made a smaller version. This is my first attempt at vegan banana pudding, and I have to say it hit the spot with me. I also feel awesome about the fact that I didn’t have to add sugar, milk or creamer like I used to before blossoming into a vegan cook. I don’t know why I am suddenly posting all of these dessert recipes all at once, either. Maybe I am trying to fatten up for winter time?




Ingredients :

  • 1 package of Mori-Nu brand vanilla pudding mix
  • 2 bananas, sliced
  • 1 box of firm silken tofu
  • 1 package of Country Choice vanilla cookies, pulled apart
  • 1 can of coconut milk, chilled overnight, do not shake
  • 1- 2 tsp vanilla



To Make :


Prepare the pudding as it says on the package by mixing 2 TBSP of water, your box of tofu and the pudding powder together in a food processor until smooth and thick. Let it chill in the refrigerator while you are slicing your bananas and pulling your cookies apart.


Slice two bananas into thin round slices. Pull apart about 10 or 12 of your cookies and scrape the cream out. I know this may be a waste, but these cookies taste absolutely awesome for this pudding. You could also add the cream to the banana pudding if you want, but I found it to be too sweet, so I shamefully trashed it    … I know.. I’m a monster.


Get your pudding out from the cooler and get a regular sized bowl. Scoop 1/4 of the pudding into the bottom of the bowl and spread into an even layer. Place an even layer of bananas on top and put some wafers on top of the bananas. Spread another 1/4 of the pudding on top of that and keep layering until you end up with the last 1/4 of pudding on the top.  You can add a layer of bananas on top, and put your cookies around the sides like I did :



or do it any other way you want. Sometimes I crumble my cookies, but I found this way to be the easiest, not necessarily the fanciest, though.


Get your coconut milk from the fridge, DO NOT SHAKE. I know it is human nature to shake the crap out of anything before you open it, but stop yourself. When you open the can, there should be a layer of water/oil on top. Pour that off and discard and eventually you should reach a solid white cream. THIS. This is what you want to make your whipped cream. Get your hand or stand mixer and beat the cream with the vanilla until it becomes fluffy and creamy, 2 minutes at least. Chill until ready to serve, or you could smear it on top of your pudding. I personally like my cream on the side.


Chill your pudding for at least 2 hours before serving. Enjoy ! I know I did.

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