Vegan Banana Pudding
Scale
Ingredients
- 1.5 cups hemp milk
- 1 frozen banana (if you don’t have frozen, you can use a fresh one)
- 11.25 oz coconut condensed milk
- 1 tsp vanilla bean powder or vanilla bean paste
- 2.5 TB arrowroot pwoder (slurry)
- 1TB of water (slurry)
- vanilla wafers or vanilla sandwich cookies
- 2 bananas, sliced
Instructions
- TO MAKE CUSTARD
- Blend hemp milk, banana, coconut condensed milk and vanilla
- Add blended mixture to a pot and simmer over low heat
- Whisk consistently and slowly so it does not stick and settle to bottom of pot
- MAKE SLURRY
- To make Slurry combine arrowroot powder and water, it should be smooth with no lumps and easily pourable
- Once the custard is heated through add slurry
- Slowly whisk in the slurry
- Custard should begin to thicken (see video) and then remove custard from heat
- LAYER PUDDING
- To a deep bowl layer custard, followed by cookies, followed by banana slices and repeat.
- It’s best to cover and let sit for at least 4 hours to overnight in the fridge
- Serve with coconut whipped cream or enjoy by itself!
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