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.


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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