Silky smooth, refined sugar-free pudding that comes together in a snap, and is amazing for breakfast or dessert! For these little parfaits, I crumbled some vegan cinnamon cookies on the bottom of each jar, topped with cooled pudding (which is heavenly warm, too), then piped on some coconut whipped cream, sprinkled with cinnamon and dunked another cinnamon cookie in for good measure.
Biscoff and Speculoos cookies are very similar – they are crisp cinnamon cookies which are accidentally vegan. I made the coconut whip for these but if you’re looking for something quicker, you can find great dairy-free ready-made options in the cooler and freezer sections of most grocery stores now. I really like the coconut whipped cream in cans for something less processed, and it sprays out so nicely.
Banana Cream Pudding Parfaits
- 3 ripe bananas
- 2 cups coconut milk
- ¼ cup maple syrup
- ¼ cup vegan custard powder
- 1 tsp vanilla extract
- ⅛ tsp tsp salt
- Biscoff or Speculoos Cookies, for garnish
- Whipped coconut cream, for garnish
- Ground cinnamon, for dusting
- Blend all of the ingredients in a blender until completely smooth, scraping down the side occasionally. This should take a minute or so. Enjoy!
- Pour the mixture into a medium-sized pot. Cook over medium heat until it comes to a boil, whisking often and watching that it doesn't burn. Reduce heat to low and simmer for a minute more. It should be thickened by this point and will further thicken once cooled.
- To prevent a skin forming on the top, place a piece of plastic wrap directly over the pudding and store in the fridge in an air-tight container. Serve warm, or chilled.
- To make parfaits, crumble some cookies on the bottom of each glass, scoop pudding over the crumbs, top with whipped coconut cream, an extra cookie and then dust with ground cinnamon.