The layer of vegan coconut whipped cream is completely optional but adds the special touch to this pudding by combining it perfectly with the banana mixture and peanut butter. Finally, top it off with roasted peanuts or chocolate chips to have the perfect dessert. However, if you want a simple pudding that you can eat for breakfast or snack you can give up the coconut whipped cream and stick to the creamy pudding. Either way, it will always be a winning recipe. You are going to love this banana and peanut pudding -- it has the most amazing combination of flavors and such a nice texture!

Banana and Peanut Pudding [Vegan]





For the Pudding:

  • 6 3/4 ounces of coconut milk (tin)
  • 2 ounces of plant-based milk of your choice
  • 1 3/4 ounces of crushed banana with a fork
  • 1 ounce peanut butter
  • 2 1/2 ounces brown rice syrup
  • 2 1/2 ounces corn starch

For Coconut Whipped Cream:

  • 1 can of coconut milk
  • 2 teaspoons of xylitol
  • 1/2 teaspoon of vanilla extract


For the Pudding:

  1. Place all the ingredients for the pudding in a saucepan. Pass everything with the magic wand until it has a homogeneous texture.
  2. Bring to medium heat, stirring constantly with a spoon for about 10 minutes or until it thickens.
  3. Remove from heat, let cool, and place in the refrigerator.
  4. Decorate with coconut whipped cream (recipe below), slices of banana, chocolate, and toasted peanuts.

For Coconut Whipped Cream:

  1. Place the can of coconut milk in the refrigerator at least 24 hours before making the whipped cream.
  2. When doing so, open the lid of the can and gently drain the coconut water that has since separated from the fat. You can save it and make Thai smoothies or dishes for example.
  3. With an electric mixer, beat the fat of the coconut milk until you get a thick and firm cream. Sweeten with xylitol and flavor with vanilla flavoring if you like.