Perfect for anytime of year, these simple vegan parfaits are a healthier way to indulge in something sweet and creamy. Feel free to layer your parfaits however you like and even add other fruits like pineapple or strawberries if you're craving a little extra kick of flavor! You can even add a dollop of Vegan Whipped Cream if you're feeling fancy.
Cook's Note: if you want your banana pudding to have a little more of a custardy-yellow glow, you can add a drop of yellow food coloring to brighten things!
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 parfaits
- For the Banana Pudding:
- 1 12-ounce package firm silken tofu, drained
- 1 T. vanilla soy milk or other dairy-free milk alternative
- 1 t. banana extract
- 1/4 cup confectioners' sugar
- 1 large, ripe banana, cut into pieces
- For the Coconut Pudding:
- 5 T. cornstarch
- 3/4 cup vanilla soy milk, divided
- 1 1/2 cup full-fat coconut milk
- 3/4 cup sugar
- 1/2 cup shredded coconut (optional)
- 1/8 t. salt
- For the Rum Sauce:
- 1/4 cup dairy-free soy margarine
- 2/3 cup dark brown sugar
- 3 1/2 T. dark rum
- 1 t. vanilla extract
- 1/2 teaspoon ground cinnamon
- To Assemble the Parfaits:
- 4 chilled parfait glasses or other fluted glasses
- 2-4 medium-sized bananas, sliced
- 1/2 cup finely chopped pecans
- Dash of ground cinnamon (optional)
1. Prepare the banana pudding. In a blender, combine the silken tofu, soy milk, and banana extract, processing until creamy and smooth. Add the confectioners' sugar and chopped banana and blend until smooth. Transfer to a bowl, cover with plastic wrap, and allow pudding to chill for at least 2 hours in the refrigerator, or until firm.
2. Prepare the coconut pudding. In a small cup or bowl, whisk together the corn starch and 1/2 cup of the soy milk until the cornstarch is completely dissolved. Combine the corn starch mixture, remaining soy milk, coconut milk, sugar, shredded coconut (if using), and salt in a small saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and just begins to boil. (Don't stop stirring or the pudding will burn in the pan!) Transfer the pudding to a heatproof bowl and cover immediately with plastic wrap, smoothing the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill for 2-4 hours, or until set.
3. Prepare the rum sauce. Combine the dairy-free soy margarine, brown sugar, dark rum, vanilla extract, and ground cinnamon in a small saucepan over medium heat, stirring well to dissolve the sugar. Cook for several minutes, or until the mixture resembles a thick syrup. Transfer the sauce to a heatproof dish or measuring cup and allow mixture to cool for 10-30 minutes before serving. (Mixture will be VERY hot at first!)
4. Assemble the parfaits. Fill each of the parfait glasses with about 1/2 cup of the banana pudding. Arrange half of the banana slices on top of the banana pudding, followed by the finely chopped pecans. Top the pecan mixture with the coconut pudding mixture, evenly distributing the coconut pudding among the glasses. Top the coconut pudding with the remaining banana slices. Add a dash of ground cinnamon to each of the parfaits, then drizzle the parfaits with warm rum sauce. Serve immediately.