½ cup sugar
4 tbsp cornstarch
⅛ tsp coarse salt
2 cup dairy free milk, (1/2 cup coconut, 1 1/2 cups almond)
1 tbsp vanilla extract
vanilla cookies, 1/2 box
3 bananas, sliced
2 cup vegan whipped topping
Combine sugar, cornstarch and salt in a large saucepan. Whisk to combine.
Slowly pour in the cold milk, whisking until smooth.
Heat saucepan to medium-high and cook until the milk starts to thicken. Stir as needed to prevent lumps. Allow the pudding to cook until the mixture coats the back of a spoon with a thick layer.
Remove from heat, stir in vanilla extract, and let the pudding cool to room temperature.
Layer crushed cookies, vanilla pudding and sliced bananas. Repeat until ingredients are gone or chosen container is full.
In a large mixing bowl, whip the heavy whipping cream with sugar and vanilla extract until soft peaks form, for mabout 5 minutes.
Top with the banana pudding with a layer of whipped cream.
Garnish with cookies and sliced bananas just before serving.
Sugar: 26g
:
Calcium: 114mg
Calories: 179kcal
Carbohydrates: 38g
Fat: 2g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 326mg
Protein: 3g
Saturated Fat: 1g
Sodium: 89mg
Vitamin A: 347IU
Vitamin C: 11mg
