No eggs, no pudding mix, no problem!! This ridiculously easy, creamy vegan banana pudding is made with silken tofu and Biscoff cookies for a rich caramelized banana flavour without the effort.

Even if you’re a beginner in the kitchen, you can rock this no cook banana pudding recipe.

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I have this thing with bananas. Like, I love banana…but I can’t actually bite into one. It’s a texture thing.

So I slice them on my oatmeal or toast, blend them into my smoothies…and I make banana pudding. It’s ridiculously good and takes like 10 minutes to make.

My starting point here was the famous banana pudding from Magnolia Bakery but, vegan, obviously…and I really wanted to put my own spin on it. Which means my signature move of making pudding in the blender with silken tofu instead of using a storebought pudding mix.

And since I couldn’t leave well enough alone, I swapped in Biscoff cookies instead of vanilla wafers. When you soak them in the pudding, they break down into this sweet, caramelized ribbon that infuses into the bananas for something SO much more than the sum of its parts.

I promise, whoever you serve this banana pudding to is not gonna suspect it’s vegan.

It’s naturally egg, nut and dairy free too…so more folks can enjoy it (never not a dietitian, ha!)

Looking for more low effort plant-based recipes you’ll crave? Grab a copy of my cookbook, Plant Magic!

Let’s make this easy vegan banana pudding, shall we?

All you need is 6 ingredients, a blender and a little patience so the pudding can infuse (it’s harder than you think to wait…because it looks SO good ha) 

Ideally, your bananas are ripe, but not the kind of overripe you reserve for banana bread.

Important: you want silken or soft tofu here as they have a higher water content than firmer varieties.

The only other ingredient trick is you want the thick part of the coconut cream so it’s higher in fat – this helps thicken the pudding without needing cornstarch.

Pop the coconut cream in the fridge and the thickest part of the cream will solidify so it’s easy to scoop! The coconut cream makes the pudding thick and extra flavourful. Don’t skip it.

Low Waste Tip: Don’t toss the leftover coconut milk, add it to smoothies!

You can use gluten free vanilla wafers instead if needed!

I tried this a couple of different ways, but doing the biscoff layer before the pudding layer helps it infuse better!

You can technically eat this dessert right away…but a little bit of magic happens when you let it infuse. I’d say give it at least 4 hours. But it keeps SUPER well for 3-4 days so feel free to make ahead!

The wider your dessert glasses, the more banana you’ll need per layer. Or, make this family style in a six inch serving dish!

More easy silken tofu desserts:

No Bake Vegan Banana Biscoff Pudding with Tofu

4 servings

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

No eggs, no pudding mix, no problem!!

This ridiculously easy vegan banana pudding is made with silken tofu and biscoff cookies for a rich caramelized banana flavour without the effort.

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• 14 ounce silken tofu, or soft tofu
• 2 medium ripe bananas
• ⅓ cup coconut cream, solid cream only, see note
• 3 tablespoons maple syrup
• 2 teaspoons vanilla
• 8 – 12 Biscoff cookies, sub gluten free vanilla wafers if needed

• In a blender, add the silken tofu, ONE of the bananas, the coconut cream, maple syrup and vanilla. Blend, starting on low-medium until it liquifies, then crank it up to high for 15-20 seconds so the mixture is super smooth.

• Slice remaining banana into thin slices.

• In four dessert glasses (at least 1 cup / 250 mL size), crumble one biscoff cookie into the bottom of each. Pour in ⅓ cup of pudding mixture, then layer 2-4 slices of banana (however much you need to make a layer).

• Repeat with another layer of crumbled biscoff, pudding and banana. If you're feeling extra, add another crumbled biscoff on top, or you could sprinkle with some cinnamon.

• Chill for at least 4 hours for best flavour (and up to 3 days!).

  Enjoy!

Let’s talk coconut cream! I buy coconut cream – NOT coconut milk – and then I chill it so the thickest part of the cream solidifies. I scoop out just that thickest part of the cream and use it in the recipe.  Can’t find coconut cream? Buy the highest fat coconut milk you can find – without stabilizers – and freeze.

You will get a separation of some thick coconut cream, just not as much. It will work. Rich and creamy, this no cook vegan banana pudding is layered with Biscoff cookies and takes just 10 minutes to prep!
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