Vegan Banana Pudding Brûlée

My go-to dish when I’m trying to impress non-vegans 😉


a tropical plant of the genus Musa, certain species of which are cultivated for their nutritious fruit.Compare banana family.the fruit, especially that of M. paradisiaca, with yellow or reddish rind.

NOTE: This recipe will require you to chill the mix 8 hours or overnight


  • 2-3 ripe bananas, sliced
  • 1/4 cup dairy-free milk
  • 2 tablespoons cornflour
  • 2/3 cup caster sugar, plus more to caramelize
  • 1/8 teaspoon coarse salt
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut cream, refrigerate overnight and only scoop out the solid part at the top
  • 2 cups vegan whipped topping
  • Pinch turmeric for color (optional)


  • Slice one of the bananas into coins and place 2-3 coins into the separate small plates (this will be used for toppings)
    • Meanwhile, place the rest of the ingredients into a high-speed blender and blend to form a smooth cream.
    • Once done, pour into a saucepan over medium heat. Bring to a gentle simmer and cook for 5-7 minutes, whisking continuously, until the milk starts to thicken.
    • Pour it in a glass, smooth the tops and leave to chill for 10 minutes.
    • Cover each with cling wrap and place in the fridge for at least 8 hours or overnight.
    • Sprinkle sugar onto the bananas and using a hand-held blow torch, gently move the torch over the sugar-covered bananas until they’re brown.
    • If you want an extra crispy layer, repeat this process again. If you don’t own a blow torch, use the grill setting on your oven. Keep a close eye on it though, to avoid any burning.
    • Put the 3 sliced in banana coins, vegan whipped as toppings, and serve immediately.


    Inspired by OneGreenPlanet

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