Vegan Banana Pudding with Coconut Milk for 8 Servings

Instructions:

1. Combine the dry base. In your medium heavy bottomed saucepan, whisk together the 100g sugar, 3 tbsp cornstarch, sea salt, and 0.125 tsp turmeric while they are still dry. Note: This prevents the cornstarch from forming clumps when the liquid hits it.
2. Incorporate the milks. Slowly pour in the 0.5 cup cashew milk and the solid cream from the top of the chilled 13.5 oz coconut milk can. Whisk vigorously until the mixture is a uniform, pale yellow liquid with no visible streaks of white cream.
3. Thicken over heat. Place the pan over medium heat. Whisk constantly, making sure to scrape the bottom and sides of the pot.
4. The 60 second rule. Once the mixture begins to bubble and thickens into a heavy custard, continue to cook and whisk for exactly 60 seconds. Note: This step is vital to cook out the starch flavor and ensure a stable set.
5. Finish the flavor. Remove the pan from the heat immediately. Stir in the 1 tsp vanilla bean paste and set the pot aside to cool slightly while you prep the fruit.
6. Prep the bananas. Slice the 3 large bananas into 1/4 inch rounds. Toss them lightly in the 1 tsp lemon juice in a small bowl. Observe that they stay bright and yellow rather than turning dull.
7. Start the foundation. Begin layering in your chosen dish. Place a single layer of 7 oz vegan vanilla wafers at the bottom.
8. Build the layers. Pour a layer of the warm pudding over the wafers, then add a layer of lemon tossed bananas. Continue until the dish is full, ensuring you finish with a layer of pudding.
9. Seal the fruit. Make sure the final layer of pudding completely covers the top bananas. Note: This seals them from the air, preventing browning even without the lemon juice.
10. Final chill. Top with 1 cup vegan whipped topping and a few extra crushed wafers. Let it sit in the fridge for at least 4 hours until the wafers have a cake like texture. > Chef's Tip: If you want a more grown up flavor profile, you can add a tiny splash of dark rum to the custard along with the vanilla. It adds a beautiful warmth that pairs perfectly with the sweetness of the bananas. The way this pudding sets is very similar to how a [Vegan Creme Brulee](https://zegreenfood.com/recipes/vegan-creme-brulee/) behaves before it’s torched. It relies on that perfect balance of fat and starch. As it chills, the coconut fat solidifies slightly, giving the pudding its body, while the cornstarch provides the jiggly, spoonable texture that defines a classic pudding. Peanut Butter Banana Oatmeal Smoothie in 5 Mins — Master this peanut butter banana oatmeal smoothie recipe for sustained energy...Creamy Vegan Potato Soup Coconut Milk in 40 Min — Master creamy vegan potato soup coconut milk using Yukon golds for a velvety ...Creamy Avocado Banana Smoothie Recipe in 5 Min — Discover the best creamy avocado banana smoothie recipe designed for function... $img_2$