Vegan Banana Coconut Pudding

Name: Vegan Banana Coconut Pudding
Prep time: 15 min
Total time: 1 h 45 min
Yield: 2 to 3 servings
Ingredients: 1 can full-fat coconut milk, refrigerated overnight; 1 package firm silken tofu, drained; 2 large very ripe bananas; 3 to 4 tablespoons maple syrup; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; Grated dairy-free dark chocolate, or dairy-free dark chocolate chips, for garnish; Fresh mint, for garnish

1h 45m

Prep15 min

Cook—

Additional1h 30m

Total1h 45m

The Spruce Eats

Ingredients

1 can full-fat coconut milk, refrigerated overnight
1 package firm silken tofu, drained
2 large very ripe bananas
3 to 4 tablespoons maple syrup
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Grated dairy-free dark chocolate, or dairy-free dark chocolate chips, for garnish
Fresh mint, for garnish

Instructions

5 steps

Gather the ingredients.

Puncture the can of coconut milk and drain out the liquid. Scoop out the creamy, thick, white portion of the coconut milk that remains and place it into a blender. Add the silken tofu, bananas, maple syrup (or another sweetener, if using), vanilla, and sea salt, and blend until very creamy and smooth.

Transfer to a bowl, cover with plastic wrap and refrigerate for 1 to 2 hours or until chilled.

60 min

Place in frosted glasses or bowls to serve. Garnish with grated dairy-free dark chocolate or dark chocolate chips and a sprig of fresh mint. Serve cold.

Enjoy!

Progress

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