Puding Pisang Selai Kacang Vegan
Creamy peanut butter pudding and coconut whipped cream are layered between vegan vanilla wafers and just-ripe banana slices for a salty-sweet dessert! Just 5 ingredients required for this amazing chilled dessert.
Foto: Minimalist Baker — Minimalist BakerBahan-bahan
- ~4 cups Vegan Peanut Butter Pudding *
- 3 cups full-fat coconut milk or cream
- Stevia or powdered sugar to taste
- 32 homemade Vegan Vanilla Wafers * ((or comparable store-bought // ensure vegan-friendly))
- 4 small bananas, ripe ((divided, thinly sliced))
- crushed peanuts ((optional))
Langkah-langkah
If you haven’t already, prepare your Peanut Butter Pudding and chill (cover with plastic wrap to prevent film). Set in refrigerator.
If you haven’t already, prepare a double batch of coconut whipped cream, using full-fat coconut milk or coconut cream and sweetening to taste with stevia or powdered sugar. Set in refrigerator.
In a large mixing bowl, use a rubber spatula to gently mix together pudding and half of the coconut whipped cream.
In a 9x13 inch (or comparable size) pan, begin by adding a layer of vanilla wafers (reserving some wafers for the top layer). Using three of the bananas, add a layer of thinly sliced bananas on top of the vanilla wafers.
For the next layer, top bananas with the pudding-coconut-whip mixture. Smooth the top with a wooden spoon. Use the same method to top with the remaining coconut whipped cream.
Cover and place in the refrigerator to chill for at least 4-6 hours, preferably overnight.
Remove from fridge and top with a layer of loosely arranged sliced bananas. Crush remaining wafers and sprinkle on top. Sprinkle with crushed peanuts (if using).
Store covered in the refrigerator up to 4 days.
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