If you have a sweet tooth and crave a dessert that feels indulgent yet wholesome, this No Bake Vegan Banana Biscoff Pudding with Tofu Recipe is your new best friend. Creamy, dreamy, and layered with the cozy warmth of Biscoff cookies and fresh bananas, this pudding is a celebration of textures and flavors—all without turning on your oven. It’s delightfully smooth thanks to silken tofu, naturally sweet with ripe bananas and maple syrup, and beautifully balanced with a hint of vanilla and coconut cream. Whether you want a quick treat or a make-ahead dessert that impresses, this recipe brings joy in every spoonful.
Ingredients You’ll Need
These ingredients are wonderfully simple but essential for creating the perfect texture and flavor harmony in this No Bake Vegan Banana Biscoff Pudding with Tofu Recipe. Each player—whether creamy, sweet, or crunchy—works together to build layers of delight that taste fresh and comforting all at once.
- Silken tofu (14 ounces): Forms the smooth, creamy base that gives the pudding its luscious texture while keeping it vegan and protein-packed.
- Ripe bananas (2 medium): Naturally sweet and creamy, bananas add flavor depth and a delightful softness to every bite.
- Coconut cream (⅓ cup, solid part): Adds richness and a subtle tropical hint, helping the pudding feel luxuriously creamy without dairy.
- Maple syrup (3 tablespoons): Brings in gentle, natural sweetness and a touch of warmth that complements the cookies perfectly.
- Vanilla extract (2 teaspoons): Enhances all the flavors and rounds out the pudding with a beautiful fragrant note.
- Biscoff cookies (8 – 12, or gluten free vanilla wafers): Crunchy, spiced, and caramelized, these cookies create irresistible layers that contrast the creamy pudding and soft banana slices.
How to Make No Bake Vegan Banana Biscoff Pudding with Tofu Recipe
Step 1: Blend the Creamy Base
Start by combining the silken tofu, one ripe banana, coconut cream, maple syrup, and vanilla in your blender. Blend slowly at first to avoid splashes, then boost to high speed for 15-20 seconds. This process gives you a perfectly smooth and silky pudding base—no grainy bits here, just luscious creaminess that’s the heart of this dessert.
Step 2: Prepare the Banana Slices
While the pudding base chills, slice the remaining banana into thin, even rounds. These will layer beautifully and lend fresh, fruity contrast between the creamy pudding and crunchy cookie crumbs. Thin slices are key—they meld nicely without overpowering the texture balance.
Step 3: Assemble Your Layers
Grab four dessert glasses that hold at least 1 cup (250 mL) each. Crumble one Biscoff cookie into the bottom of each glass to form the first crunchy layer. Pour in about ⅓ cup of pudding, then add 2 to 4 banana slices on top. This layering creates a playful textural contrast that makes each bite exciting.
Step 4: Repeat for Depth and Delight
Keep layering by adding another crushed Biscoff cookie layer, pudding, and banana slices. If you’re feeling indulgent, top each glass with extra crumbled Biscoff or a light dusting of cinnamon to keep the surface tidy and add a little hint of spice. The bananas may darken slightly on top—don’t worry, that only adds to the homemade charm and flavor.
Step 5: Chill and Set
Pop the puddings into the fridge to chill for at least 4 hours to allow the flavors to meld and the pudding to set to the perfect consistency. You can keep them refrigerated for up to 3 days, which makes this recipe an excellent make-ahead dessert for busy days or dinner parties.
How to Serve No Bake Vegan Banana Biscoff Pudding with Tofu Recipe
Garnishes
Adding a little flair at serving time elevates your No Bake Vegan Banana Biscoff Pudding with Tofu Recipe. Try sprinkling toasted coconut flakes, crushed Biscoff crumbs, or a light drizzle of warmed maple syrup on top. These garnishes add a snap of texture and a pop of visual appeal, making your pudding look as delightful as it tastes.
Side Dishes
This pudding pairs wonderfully with light and fresh sides. Think vibrant mixed berry salads, a small serving of coconut yogurt, or even a simple fruit compote on the side. The contrast between the rich pudding and the lively sides creates a perfectly balanced dessert experience that won’t feel too heavy.
Creative Ways to Present
Instead of glasses, try layering this pudding in small mason jars or clear mini trifle bowls for a charming rustic look. You can also assemble individual parfait-style desserts using tall wine glasses, which show off the gorgeous layers beautifully. Adding edible flowers or delicate mint leaves on top provides a touch of elegance that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover No Bake Vegan Banana Biscoff Pudding with Tofu Recipe in airtight containers or cover your dessert glasses tightly with plastic wrap. Keep them refrigerated, and they’ll stay fresh for up to 3 days. The flavors develop further over time, making it even more delicious as it rests. Just give it a gentle stir before serving if needed.
Freezing
If you want to keep this pudding longer, you can freeze it in sealed containers. However, due to the banana and tofu, texture changes may occur after thawing. To enjoy it at its best, try freezing only small portions and thawing overnight in the fridge before serving.
Reheating
This dessert is best enjoyed chilled, so reheating isn’t recommended. If you prefer a softer texture, allow it to sit at room temperature for 15-20 minutes before serving rather than applying heat, which can change its delicate structure.
FAQs
Can I use firm tofu instead of silken tofu?
Silken tofu is best for this pudding because of its naturally smooth and creamy texture. Firm tofu would make the pudding grainy and less luscious, so I recommend sticking to silken or soft tofu for perfect results.
Are Biscoff cookies essential in this recipe?
Biscoff cookies add a signature spiced caramel flavor and crunchy texture, but if you have dietary restrictions, gluten-free vanilla wafers or other crisp vegan cookies make a great substitute without sacrificing the layered delight.
How ripe should the bananas be for this pudding?
Use ripe bananas with plenty of natural sweetness and soft texture—usually ones with some brown spots. They blend easily and bring the perfect natural sweetness, balancing the richness of the coconut cream and tofu.
Is this pudding high in protein?
Thanks to the silken tofu, this pudding has a nice protein boost compared to many vegan desserts. It’s a satisfying and nourishing option for a sweet snack or light dessert without feeling heavy.
Can I make this recipe nut-free?
Absolutely! This recipe contains no nuts by default, so it’s naturally nut-free. Just be sure the cookies you choose are also nut-free if allergies are a concern.
Final Thoughts
I can’t recommend making this No Bake Vegan Banana Biscoff Pudding with Tofu Recipe enough. It’s one of those rare desserts that’s both simple and show-stopping—a blend of comfort and freshness that suits any occasion. Give it a whirl when you want a sweet fix that’s easy, vegan-friendly, and full of layered textures and flavors that keep you coming back for more. Once you try it, I’m confident it’ll become a treasured favorite in your recipe collection.
PrintNo Bake Vegan Banana Biscoff Pudding with Tofu Recipe
This No Bake Vegan Banana Biscoff Pudding with Tofu is a creamy, luscious dessert that combines the smoothness of silken tofu with ripe bananas and the warm, caramelized flavors of Biscoff cookies. Perfect for a quick and healthy treat, this pudding requires no baking and is naturally vegan and gluten-free when using suitable cookies. The layers of pudding, banana slices, and crushed cookies create a delightful texture contrast, making it an irresistible indulgence.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes plus chilling time
- Yield: 4 servings
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Main Ingredients
- 14 ounce silken tofu (or soft tofu)
- 2 medium ripe bananas
- ⅓ cup coconut cream (solid cream only)
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 8 – 12 Biscoff cookies (sub gluten free vanilla wafers if needed)
Instructions
- Blend the pudding base: In a blender, add the silken tofu, one of the bananas, coconut cream, maple syrup, and vanilla extract. Start blending on low to medium speed until the mixture liquifies, then increase to high speed for 15-20 seconds until the mixture is very smooth and creamy.
- Slice the banana: Peel the remaining banana and slice it into thin, even slices for layering in the dessert glasses.
- Assemble first layer: In four dessert glasses (each at least 1 cup / 250 mL in size), crumble one Biscoff cookie into the bottom of each. Pour about ⅓ cup of the pudding mixture over the cookie crumbs in each glass. Then add 2 to 4 banana slices, creating a thin layer.
- Add second layer: Repeat the layering by adding another layer of crumbled Biscoff cookies, followed by pudding mixture and banana slices. For extra texture and flavor, you can add a final crumble of cookie crumbs on top or sprinkle with cinnamon.
- Chill: Refrigerate the assembled puddings for at least 4 hours to set and meld the flavors. The pudding can be kept chilled for up to 3 days, making it a convenient dessert to prepare ahead of time.
Notes
- Use only the solid part of the coconut cream, as the liquid will dilute the pudding texture.
- If gluten-free is required, substitute Biscoff cookies with gluten-free vanilla wafers.
- The banana may brown slightly on top due to oxidation, but this does not affect the taste.
- Maple syrup provides natural sweetness; adjust the amount to taste if you prefer a sweeter or less sweet pudding.
