Banana Cream Pudding Parfaits
Silky smooth, refined sugar-free pudding that comes together in a snap, and is amazing for breakfast or dessert! The pudding is lovely on it's own but is made extra special when used in these little parfaits using accidentally vegan crisp cinnamon cookies, coconut whipped cream and dusting of cinnamon.
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Servings: 6 servings
Ingredients
- 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
Instructions
- 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.
Did you make this recipe?Tag @crumbs.and.caramel on Instagram!