No Bake Vegan Banana Biscoff Pudding with Tofu
No eggs, no pudding mix, no problem!! This ridiculously easy vegan banana pudding is made with silken tofu and biscoff cookies for a rich caramelized banana flavour without the effort.
Equipment
- Blender
Ingredients
- 14 ounce silken tofu or soft tofu
- 2 medium ripe bananas
- ⅓ cup coconut cream solid cream only, see note
- 3 tablespoons maple syrup
- 2 teaspoons vanilla
- 8 - 12 Biscoff cookies sub gluten free vanilla wafers if needed
Instructions
- In a blender, add the silken tofu, ONE of the bananas, the coconut cream, maple syrup and vanilla. Blend, starting on low-medium until it liquifies, then crank it up to high for 15-20 seconds so the mixture is super smooth.
- Slice remaining banana into thin slices.
- In four dessert glasses (at least 1 cup / 250 mL size), crumble one biscoff cookie into the bottom of each. Pour in ⅓ cup of pudding mixture, then layer 2-4 slices of banana (however much you need to make a layer).
- Repeat with another layer of crumbled biscoff, pudding and banana. If you're feeling extra, add another crumbled biscoff on top, or you could sprinkle with some cinnamon. Because there is banana in the mix, it can get a little discoloured on top....it's still so yummy! Using a topping helps keep it cute.
- Chill for at least 4 hours for best flavour (and up to 3 days!).
Video
Notes
Let's talk coconut cream! I buy coconut cream - NOT coconut milk - and then I chill it so the thickest part of the cream solidifies. I scoop out just that thickest part of the cream and use it in the recipe.
Can't find coconut cream? Buy the highest fat coconut milk you can find - without stabilizers - and freeze. You will get a separation of some thick coconut cream, just not as much. It will work.