Banoffee pudding

Serves 4 | Recipe by @likeavegan

Ingredients

• 400g can Nature’s Charm Coconut Whipping Cream
• 1L water
• 2⁄3 cup seed tapioca/sago
• 320g can Nature’s Charm Sweetened Condensed Coconut or Oat Milk
• 1 cup soy milk (we like Happy Soy Boy)
• 1 tsp vanilla extract
• 2 tsp banana extract
• Pinch of salt
• 1 banana, sliced
• Squeeze of lemon juice
• 1⁄3 cup Nature’s Charm Coconut Caramel Sauce

Directions

1. Refrigerate whipping cream overnight
2. Bring water to the boil in a large pan and add tapioca. Reduce to a simmer and cook for 15 mins, stirring frequently to prevent sticking
3. Once tapioca is almost clear, remove from heat and strain. Rinse well with cold water and add to a large bowl
4. Rinse pan and add condensed milk, soy milk, vanilla extract, banana extract and salt
5. Whisk over a medium-high heat until boiling, then reduce to a simmer for a further 5 mins
6. Pour mixture into the bowl with the tapioca and mix well
7. Spoon into 4 glasses and allow to set in fridge for 2 hrs
8. Once set, slice up banana and coat with lemon juice to prevent browning. Add a layer of banana slices to the top of each tapioca pudding (leave some aside for decoration)
9. Use a mixer to whip cream until light and fluffy. Pipe into the glasses. Drizzle on caramel sauce and decorate with banana slices.

Recipe cards available free in store!

Download Recipe

← Previous Recipe Next Recipe →

All Recipes