No 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.
