Simple Vegan Banana Pudding with Scratch-Made Vanilla Wafers
I’ve spoken at length on this site about the wonders of accidentally vegan ingredients. Not only do accidentally vegan ingredients involve less prep and hassle on our part, but they are also usually much easier to find in the store than specifically-vegan products.
One of the stars of the show in this week’s recipe is Jell-O pudding mix. Now bear in mind that regular Jell-O is not vegan, given that it is gelatin (an ingredient which is sourced from animal products).
But several of the brand’s pudding mix flavors surprisingly contain no animal ingredients! Which means all we need for a delicious cup of pudding is a box of Jell-O pudding mix and some coconut milk.
Our application of the pudding mix in this recipe is a little different, however, in that we’ll be using it in the “custard” of our banana pudding.
Most of the time, I like to prepare boxed pudding mix with a can of coconut milk, which works perfectly. And that is exactly what we’ll be doing today! It produces the perfect thick & creamy texture needed to achieve the custard component of today’s recipe.
This is such an easy vegan dessert to make and, gosh, is it so good! You’ll love it’s:
- creamy, smooth “custard”
- perfectly-baked scratch-made vanilla wafers
- no-hassle, quick and easy preparation
- perfect amount for two people!
Make it for date night, a dessert meal prep for a single person, or whatever other occasion you think you’d enjoy it on.
Simple Vegan Banana Pudding with Scratch-Made Vanilla Wafers
Equipment
- Parchment paper
Ingredients
- 1 box Jell-O Banana Cream Pudding Mix (accidentally vegan)
- 1 3/4 cup full-fat coconut milk
- vegan whipped cream of choice
- 2 small or medium bananas
Vegan Vanilla Wafers (makes around 20-22 wafers)
- 1/4 cup vegan butter, softened (I used unsalted + pinch of salt)
- 1/4 cup granulated sugar
- 2.5 tbsp aquafaba (liquid from a can of chickpeas)
- 1 tbsp vanilla extract (I used imitation)
- 1/4 tsp baking powder
- 3/4 cup all-purpose flour
Instructions
- Firstly, make the vanilla wafers. Preheat your oven to 350F. Start by lining a baking sheet with parchment paper. Cream together the vegan butter and the sugar for 1-2 minutes, until well-mixed. Stir in the aquafaba, vanilla, baking powder and flour mixing well until combined (dough will seem dry at first, but it will combine fully with time). Drop scant 1 tablespoon dollops of dough on to your prepared baking sheet (feel free to roll the balls for smoother cookies). Bake them for 10-15 minutes, checking at 10 minutes, until they are golden brown on the bottom. Remove from oven and allow to cool, removing from baking sheet to cooling rack after 2-3 minutes.
- After cookies are cooled, prepare the pudding. All you need to do is follow the package directions. Usually, 1 can of full-fat coconut milk is enough for me to get the desired pudding consistency. Whisk the pudding mix and coconut milk together in a small or medium bowl until thickened, about 2-5 minutes.
- Now, we'll assemble the dessert. Peel and slice your bananas. Layer your ingredients (wafers, banana slices and pudding) into two single-serving glass cups, starting with a layer of wafers (if you want to make it look fancy). Top both with a healthy dollop of vegan whipped cream. Enjoy!
Notes
As always, thanks so much for stopping by my blog! I always love when new people stop by to learn about veganism or peruse my recipes. For more like this, be sure to check out my desserts category.
Until next time, peace 🙂