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Banana Pudding Parfaits Recipe

A luscious vegan banana pudding parfait layered with coconut cream, banana slices, and vanilla cookies — easy, creamy, and dangerously addictive.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Vegan Pudding:
  • Coconut milk – 2 cups
  • Cornstarch – 3 tbsp
  • Maple syrup – ¼ cup
  • Vanilla extract – 1 tsp
  • Turmeric – a pinch for color
  • Salt – a pinch
For the Layers:
  • Ripe bananas – 3 sliced
  • Vegan vanilla cookies or biscuits – 10 crushed
  • Coconut whipped cream – 1½ cups

Method
 

  1. In a saucepan, whisk coconut milk, cornstarch, maple syrup, and salt until smooth.
  2. Heat over medium flame while stirring continuously until it thickens.
  3. Add vanilla and a pinch of turmeric for a golden color.
  4. Remove from heat and cool completely.
  5. In dessert glasses, start with a layer of crushed cookies.
  6. Add a layer of pudding, then banana slices, then whipped cream.
  7. Repeat until the glass is gloriously full.
  8. Top with more whipped cream and banana slices for extra flair.
  9. Chill for 1–2 hours to set beautifully.
  10. 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.