Mini Dairy-Free Banana Pudding Cups

This recipe was adapted from the Minimalist Baker's Banana Cream Pie. 

makes 4 mini puddings  |  difficulty level: medium

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crust:

• 1 1/2 cups nilla wafers (I like to use the mini ones, plus they make a great garnish at the end)

• 1 tbsp. coconut oil

filling:

• 1 tbsp. cornstarch

• 8 tsp. sugar

• 3/4 cup unsweetened plain almond milk

• 1/2 tsp. vanilla

whipped cream:

• 1/2 of a 14 oz can coconut cream refrigerated overnight (other half reserved for topping)

• 1/4 tsp. vanilla

• 2-4 tbsp. powdered sugar

coconut whipped cream topping:

• other half of the coconut cream from above

• 1/4 tsp. vanilla

• 1/4 cup powdered sugar

1. Prepare pudding by adding cornstarch and sugar to a small saucepan and whisk in almond milk to avoid clumps.

2. Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.

3. Once mixture has thickened and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat, whisk in vanilla, and let cool 10 minutes. Then transfer to a glass bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface. Refrigerate until cooled and set - about 2-3 hours.

4. Meanwhile, preheat oven to 350ºF and combine nilla wafers and coconut oil together using a food processor. Your mixture should be a little bit courser than sand. Divide among 5 mini jars (I used these 4 oz jars) or ramekins making sure it is well packed. Bake for 8 minutes and set aside to cool.

5. Next, place a medium glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream can from fridge, being careful not to shake or turn it and remove top. Gently scoop out the top hardened "cream" into the chilled bowl, leaving any liquid watery portion behind.

6. Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream (see photo) - about 1 minute. Then add vanilla extract and 3 Tbsp powdered sugar. Beat again until light and airy - about 2-3 minutes. Set in refrigerator (uncovered) to chill.

7. Once the pudding is completely cooled, is jiggly and set, add to the coconut whipped cream and stir lightly until just combined. Set in refrigerator.

8. Add sliced banana to the bottom of the baked crust, then top with custard-coconut whip mixture. Smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours to set.

9. To serve, top with coconut whipped cream and more sliced bananas notes, and nilla wafers.

10. To prepare the coconut whipped cream, combine all ingredients, mixing on high with a handheld mixer for 3-4 minutes until whipped and light.

love banana? try out my banana cake with brown butter frosting or banana chocolate nib muffins!