in , ,

Vegan Banana Pudding


  • 2/3 cup over-ripe banana, mashed (measure after mashing) (160g)
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 3-4 tbsp coconut butter (45-60g)
  • 1 package MoriNu tofu (Soy-free version: see recipe instructions below)
  • pinch stevia extract, or 2-4 tbsp sugar of choice (depending on your tastebuds and the banana ripeness)
  • optional: 1/8 tsp turmeric for a deeper-yellow hue


Banana Pudding Recipe: Make sure the coconut butter is melted before you begin. (For tips on the easiest ways to melt coconut butter, see coconut butter.) Combine all ingredients in a blender or food processor, and blend until completely smooth. Makes about 2 cups. (Soy-free version: Omit the tofu, and decrease the coconut butter to 2 tbsp. Decrease the salt to 1/8 tsp.  Add 1 cup cashews that have been soaked in water 4-6 hours and drained fully. Vanilla stays the same, and sweeten as desired. Add milk of choice if a thinner pudding is desired.)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Vegan Coconut Tres Leches Cake

Keto Chocolate Cheesecake