Description
As a Southern girl, it's not summer without vegan peanut butter banana pudding. This recipe is a riff on my original banana pudding, but with the addition of banana's best friend, peanut butter.
Ingredients
Pudding
- 1 1/2 packages vanilla pudding (Jello brand - 3.4 oz box)
- 2.5 cups coconut milk
- 1/4 cup vanilla coconut yogurt (such as Siggi's)
- 1/4 cup peanut butter (such as Jif)
Layers/mix-ins:
- Thinly sliced bananas
- Vanilla sugar wafers (such as Bisco - make sure they're dairy-free)
- Frozen coconut whip (such as CocoWhip or in a pinch, ReddiWhip)
- Peanut butter (small dollops)
Instructions
1. Prepare the pudding: in a large mixing bowl, combine pudding packets and milk. Whisk for 2-3 minutes or until very smooth and starting to thicken. Whisk in vanilla yogurt and peanut butter. Set aside to thicken while you slice bananas. Gently mix in, and refrigerate for at least one hour, preferably overnight.
2. Assemble the layers: In a trifle dish or individual serving dishes (such as jars), layer pudding, coconut whip, peanut butter, and sliced bananas. When ready to serve, top with sugar wafers & crumbles. Enjoy!
Keywords: vegan banana pudding, peanut butter banana pudding, vegan peanut butter banana pudding, banana pudding, southern banana pudding