Go Back
Print

Vegan Southern Style Banana Pudding Recipe

This Southern Style Vegan Banana Pudding is all comfort and no compromise—layered with creamy coconut milk pudding, ripe bananas, and spiced Lotus Biscoff cookies, then topped with fluffy dairy-free whipped cream. It’s rich, smooth, and downright irresistible, perfect for holidays, cookouts, or when you just need a spoonful of something sweet and soulful.

Ingredients

For the Whipped Cream

For the Assembly

  • 4-5 ripe bananas sliced
  • 1 package of Lotus Biscoff cookies

Instructions

Making the Vanilla Pudding

  • In a medium saucepan, whisk together the coconut milk, almond milk, sugar, and cornstarch until smooth.
  • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 10-15 minutes.
  • Once thickened, remove from heat and stir in the vanilla extract.
  • Pour the pudding into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool, at least 2 hours.

Making the Whipped Cream

  • Scoop out the solidified coconut cream from the chilled can of coconut milk, leaving the liquid behind.
  • In a chilled mixing bowl, beat the coconut cream with an electric mixer until it becomes fluffy. Add the powdered sugar and vanilla extract and continue to beat until well combined.

Assembling the Banana Pudding

  • In a trifle dish or a large serving bowl, start with a layer of Lotus Biscoff cookies, followed by a layer of sliced bananas, then a layer of the cooled vanilla pudding. Repeat the layers until all ingredients are used, ending with a layer of pudding.
  • Spread the whipped coconut cream on top of the final pudding layer.
  • Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cookies to soften.

Notes

Add a touch of rum or bourbon to the pudding for an extra depth of flavor.
Serving Suggestion: Garnish with additional banana slices and crushed Lotus Biscoff cookies just before serving for a bit of crunch.