½cup all-purpose flour, or cornstarch for a gluten-free option
¼teaspoonfinely ground sea salt
2cupsunsweetened almond milk
7ouncesweetened condensed coconut milk
4tablespoonVegan Egg plus ¾ cup (180 ml) water, whisk until smooth and creamy, OR, ¾ cup JUST egg (DO NOT add water)
1tablespoonpure vanilla extract
1tablespoonvegan butter
2sliced ripe bananas
3cupsvegan vanilla wafers (we use Back to Nature brand)
TOPPING
Vegan whipped cream
Cinnamon
banana slices
crumbled vanilla wafers
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Instructions
Prepare the vegan egg in a small bowl and set aside, OR, measure the ¾ cup of JUST egg into a measuring cup (DO NOT add water).
In a medium saucepan, whisk the ½ cup flour and ¼ teaspoon salt together. Whisk in the 2 cups of almond milk, 7 oz of condensed milk and 1 tablespoon of vanilla and cook on medium heat, whisking continuously until thick and creamy. Approximately 4 minutes.
Put 1 cup of the pudding in the eggs and whisk until combined. Slowly whisk the egg mixture into the pan of pudding and keep whisking for about 5 minutes, or until super thick and creamy. Whisk in the 1 tablespoon of butter until fully melted, approximately 1 minute. Remove from heat and let cool.
TO ASSEMBLE
Line the bottom of a bowl with vanilla wafers, spoon a layer of pudding on top of the wafers, add a layer of sliced bananas, a layer of whipped topping, and then repeat the layers until the bowl is full. Top with a layer of bananas, a dollop of whipped cream, a wafer and a sprinkle of cinnamon.