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Recipe of the Month:

March 2022

Plant-Based Banana Pudding

Submitted By:

Emily Lau

With just a handful of ingredients and minimal prep, this simple spin on a classic favorite is loaded with the things you want and nothing else. Recipe adapted from VegKitchen's Vegan Banana Pudding

Prep Time:

5 Minutes

Cook Time:

10 Minutes

Serving Size:


  • 2 bananas, very ripe, medium

  • 1.5 cups coconut cream (not coconut milk)*

  • 1/2 cup maple syrup (or other sweetner)*

  • 1 Tbsp cornstarch*

  • 1 tsp vanilla

  • 1/4 tsp salt

  • Pinch of turmeric powder, optional (for color)

  • 1/2 tsp cinnamon powder, optional)

  • Sliced banana, optional (for garnish)

In a blender, combine three very ripe apple bananas with 1.5 cups of coconut cream - I added some generous dashes of cinmamon and turmeric powder to up the spice factor and it turned out great, but this is optional.

Transfer blended ingredients to a saucepan and bring to medium-low heat on the stove.  While it warms, stir in the vanilla extract, maple syrup, and cornstarch. Don't let it burn! It will thicken up and start to come to a boil. 

After about ten mintues at a low boil, remove from heat and store in a heat-proof container (glass is probably best). Chill for at least 4 hours or overnight.

Serve with sliced bananas, your favorite berries, or vegan whipped cream.  For a breakfast version, reduce the amount of maple syrup to your pudding and top with granola!

*Look for coconut cream, not coconut milk at the store - this will affect the texture of the pudding. 

*Adjust the amount of cornstarch if you prefer it thick, or thin.

*Try it with your favorite honey instead of maple syrup!

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