Vegan Banoffee Pudding

Posted by in Cooking, Pudding, Sweets | 0 comments














Hello & Happy Tuesday!!






Let me just start by saying, I’m not a HUGE banana person or coffee person. Although I do love a good vanilla latte, the flavor profile just doesn’t call to me when in the kitchen 



That is, ..before I explored banana and coffee together. 



Believe it or not the flavors blend seamlessly together, and now I can’t crave one without the other. While I wanted to create more of a bar with this concept and avoid using cashews, as they can be expensive at nearly $10 for a small container and can be time consuming to soak.. I decided to explore a tofu pudding option!









What I love about this recipe is the richness, simplicity in the ingredients, and the coffee grinds and bruleed banana with coconut whip! 




This recipe can be made with a quickness and even in bulk to cater to a large group! Also, the appearance is so on point!


If you’ve never tried bananas & coffee, you need to get it together and try this recipe for Banoffee Pudding!





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Why this recipe rocks:




Minimal ingredints

Sweetened with bananas and coconut sugar


Can be made with alcohol for an adult version

Can add more coffee for more of a coffee flavor profile 

Can be made in bulk






















Serves 2-4

Vegan Banoffee Pudding

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe


  • 2 bananas (mashed)
  • 1/2 cup coconut sugar
  • 2 tsp vanilla
  • 4 tbsp espresso or 1/3 cup coffee (as desired)
  • 1 block of tofu (extra firm, drained)
  • 1 package of Follow Your Heart Cream cheese
  • Coconut whip
  • 1 can coconut (solid portion only)
  • 1 tsp vanilla extract
  • 1/3 cup powdered sugar
  • Bruleed bananas
  • 2 bananas (sliced)
  • 1/2 cup coconut sugar
  • blow torch
  • Optional: coffee grinds for topping


  1. Pudding: drain the tofu and throw in a food processor, blend until smooth. Add cream cheese, pureed bananas, coconut sugar, vanilla extract, espresso, and blend again.
  2. Coconut whip: store in the fridge for a minimum of 2-4hrs. Throw in a bowl of a standing mixer (solid portion only), blend on low. Add the extract and powdered sugar.
  3. Bananas: slice and top with coconut sugar. Take a blow torch to them for a few seconds.
  4. Throw everything together, creating layers with the pudding and top with coconut whip, coffee grains and bruleed bananas. Store in fridge until ready to serve.
Cuisine: Dessert | Recipe Type: Pudding


If you want to create layers and top all four with coconut whip you may need two cans depending on the size of the serving dish.








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