Banana Pudding Parfaits Recipe
This Banana Pudding Parfait is the kind of dessert that makes you look like you have your life together. Creamy, dreamy, and layered with just the right amount of drama — it’s banana heaven in a glass. It’s smooth, sweet, and totally dairy-free because you’re classy and compassionate. Each spoonful is a reminder that self-care sometimes involves dessert for dinner. The best part? No baking, no stress, and zero judgment. So grab those ripe bananas, your sassiest spoon, and let’s build a parfait that screams effortless fabulousness — with a side of whipped vegan joy.
Banana Pudding Parfaits Recipe
A luscious vegan banana pudding parfait layered with coconut cream, banana slices, and vanilla cookies — easy, creamy, and dangerously addictive.
Ingredients
Method
- In a saucepan, whisk coconut milk, cornstarch, maple syrup, and salt until smooth.
- Heat over medium flame while stirring continuously until it thickens.
- Add vanilla and a pinch of turmeric for a golden color.
- Remove from heat and cool completely.
- In dessert glasses, start with a layer of crushed cookies.
- Add a layer of pudding, then banana slices, then whipped cream.
- Repeat until the glass is gloriously full.
- Top with more whipped cream and banana slices for extra flair.
- Chill for 1–2 hours to set beautifully.
- Serve chilled, smile smugly, and accept compliments graciously.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
Vitamins and Minerals (Per Serving)
- Potassium: 10%
- Vitamin C: 7%
- Iron: 8%
- Calcium: 5%
- Magnesium: 6%
Additional Notes / Tips
- Chill the pudding overnight for the creamiest texture.
- Use overripe bananas for that extra sweetness — they’re basically nature’s candy.
- Add a drizzle of melted vegan chocolate for extra indulgence.
- Store covered in the fridge for up to 3 days — if it lasts that long.
- Serve in mason jars for instant Instagram-worthy vibes.
