Plant-Based Recipes and Desserts for Thanksgiving
Plant-Based Recipes and Desserts for Thanksgiving that you want to try can be hard to find, especially when you are trying to find recipes that are simple, fast and delicious. If you are new to the idea of vegan cooking, it is common to feel a little confused about what to cook on a daily basis. That is where we come in.
Easy plant-based recipes can very simple to master once you have figured out what you and your family enjoy. Plant-based cooking is remarkably straightforward to learn and certainly delivers a whole array of tasty payoffs along with nutrition, fiber and a lower environmental impact. Looking for some plant-based recipe inspiration? Below, we list our favorite vegan and plant-based recipes for side dishes and desserts that anyone can master.
Easy Plant-Based Recipes: Simple, Tasty And Delightful
Easy Plant-Based Recipes – it can take time to build up a new repertoire of recipes that you can return to on a regular basis doesn’t have to feel like a chore. With some practice and taste-testing, you will be able to find vegan recipes you love no matter what the occasion or time of day!
Turmeric Roasted Chickpea Carrot Salad (Garbanzo Bean Salad)
Carrot salad with turmeric roasted chickpeas, rainbow carrots and tangy apple cider tahini dressing. It’s a vegan salad with a golden glow! This roasted chickpea salad recipe is simple to make, wholesome and nourishing. Enjoy this plant based recipe as a main meal or a healthy gluten free side dish to pass around the table.
3 – 5
(depending on if you want it as meal or side dish)
- 6–7 large Rainbow carrots
- 10 ounce can drained chickpeas
- 1/4 to 1/3 c olive oil
- 1/2 tsp balsamic vinegar
- 1 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp garlic salt
- 1/4‘tsp pepper
- optional crushed red pepper
- Fresh parsley
For the Apple Cider Tahini Dressing:
- 1/4c tahini or almond butter
- 1/2 tbsp ACV (Apple Cider Vinegar)
- 1/4 tsp sea salt
- 1 tbsp maple syrup
- dash of black Pepper
- 2–3 tbsp warm almond or coconut milk
- Optional mustard powder 1/4tsp or 1/4 tsp cumin
- Preheat oven to 425F. Rinse and slice carrots then drain chick peas.
- Place in large bowl together. Add the rest of your oil, spices, and balsamic vinegar.
- Toss all together. Lay flat on greased baking sheets.
- Roast at 425F for 25-30 minutes, turning half way. While carrots are roasting, make the dressing (directions below).
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The Best Vegan Stuffing
Made with homemade tempeh sausage, sautéed vegetables and sourdough bread. This stuffing is a must make for Thanksgiving and the holidays.
8 – 10
- 16 ounces tempeh (from two 8 ounce packages)
- 1/4 cup water
- 1 tablespoon fennel seed
- 1 tablespoon dried basil
- 1.5 teaspoons smoked paprika
- 1 tablespoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried sage (I love Penzey Spices Rubbed Sage, can also use fresh if you don’t have dried)
- 3 garlic cloves, minced
- 1/4 cup soy sauce
- 1/2 teaspoon pure maple syrup
- 3 tablespoons olive oil
- 1/2 cup butter, plus more for greasing pan
- 1 lb. sourdough bread, cut into small cubes
- 1 large onion, finely chopped
- 4 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1/2 cup dry white wine
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves, chopped
- 1/4 cup finely chopped parsley
- 1/4 – 1/2 teaspoon salt (Earth Balance is salty, so if you use an unsalted butter, you’ll want more salt)
- 1/2 teaspoon freshly ground pepper
- 3 cups vegetable stock
- Heat a large skillet over medium heat.
- Crumble the tempeh using a box grater or finely chop using a knife. Add to the skillet along with 1/4 cup water. Let steam until all water is absorbed, stirring occasionally.
- Add in the spices and garlic and toast for 1 minute until fragrant. Add in the soy sauce, maple syrup and oil and let cook for 5-8 minutes until browned and crispy. Set aside.
- Preheat oven to 300 degrees F. Lightly butter a large (9×13″) baking dish and set aside.
- Cube bread and place in a single layer on a baking sheet (will likely need two baking sheets) and toast until dried out but not overly browned, about 25-30 minutes. Remove from oven.
- While bread is cooking, heat the butter in a large saucepan over medium heat. Add the onion, celery and carrots and cook, stirring occasionally, until vegetables are very tender but not browned, about 15 minutes.
- Add the wine and scrape any browned bits on the bottom of the skillet. Bring to a boil and cook until wine is mostly evaporated, about 3-4 minutes. Toss in sage, thyme and parsley.
- Increase oven temperature to 350 degrees F.
- Add bread, tempeh sausage and vegetable mixture in a large bowl and add 2 cups of stock, toss well to combine. You want the bread mixture to absorb all of the broth and be “wet” but not have any visible broth in the bowl. Add the salt and pepper.
- Slowly add the rest of the broth, tossing every 1/4 or so until all combined. Let sit for 10 minutes until all broth is absorbed. Season, adding more salt/pepper if needed.
- Transfer stuffing to prepared dish and cover with foil. Bake for 40 minutes. Remove foil, increase temperature to 425 degrees F. and bake another 20-25 minutes until golden brown on top.
You can make this ahead of time for easy prep. Make as directed the day before, then cover with foil and chill in the fridge until ready to bake.
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Slow Cooker Wild Rice Recipe with Pecans
Slow Cooker Wild Rice Recipe with Pecans is simple to make in the crockpot. Grains, nuts, and veggies are all combined for a unique side dish and is special over the holidays too. Wild rice can be a little, well, wild for some people so when it’s combined with lots of other grains the flavor is softened and extra special. This recipe is especially nice for a party or holiday. Not that it can’t be eaten on any day of the year but there is just something festive about its looks and taste.
- 21 ounces vegetable broth
- 12 ounces wild rice blend
- 8 ounces button mushrooms, sliced
- 1/2 cup carrot – coarsely chopped carrot, I pulsed 4 times
- 1 tablespoon dairy free butter
- 3 tablespoons tamari or soy sauce
- 1/3 cup diced white onion
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried tarragon
- 1 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped pecans
- scallion, sliced for garnish (optional)
- Use a 3 1/2 to 4 quart slow cooker
- Place all of the broth, wild rice blend, carrot, mushrooms, dairy-free butter, tamari, onion, marjoram, tarragon, salt and pepper in the slow cooker.
- Turn to low 5-6 hours.
- Stir in pecans. Cover and let stand 10 minutes.
- Serve with a slotted spoon and garnish with scallions.
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Vegan Sweet Potato Mac and Cheese
This creamy mac and cheese is so delicious and perfect for kids and adults! Plant-based, delicious and healthy! The beauty of this recipe is that is has half the fat of regular macaroni and cheese, yet tastes just as decedent and creamy. Pureed sweet potatoes and Pacific Foods cashew beverage create a silky, smooth sauce perfect for tossing with hot pasta.
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon turmeric
- 1/8 teaspoon smoked paprika
- 2 cups peeled and cubed sweet potatoes
- 2 cups Pacific Foods original cashew beverage
- 1/3 cup nutritional yeast
- 1/2 teaspoon yellow mustard
- 3/4 teaspoon fresh lemon juice
- 12 ounces elbow noodles
- Heat the large skillet over medium heat. Add the oil, the garlic and the thyme and quickly cook for 30-60 seconds until garlic is fragrant, taking care not to burn.
- Add in the salt, turmeric, paprika, sweet potatoes and milk, then reduce heat to low and simmer until potatoes are soft, about 15 minutes.
- While the potatoes are cooking, bring a large pot of salted water to a boil. Once the water is boiling, add the noodles and cook until al dente according to the package.
- Add the entire contents of the sweet potato pan to a blender along with the nutritional yeast, lemon juice and mustard. Blend until creamy and pureed.
- Drain the elbow noodles, reserving 1/2 cup of pasta water, and return back to the pot. Add the sweet potato sauce and toss to combine. The sauce will likely be thick, so add the pasta water, 1-2 tablespoons at a time until desired consistency is achieved. Taste, adding more salt/pepper as needed.
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Swiss Chard Ancient Grains Salad
Have you tried ancient grains yet? Save this salad for a healthy side dish! Garlicky swiss chard cooked with roasted garlic, peppercorns and ancient grains (kamut, spelt and tuff).
This salad lovingly combines two of amazing things: grains & greens. As a mostly plant-based eater, these two items are always front and center of the plate. A nourishing balance of fiber, energy, vitamins/minerals and antioxidants.
- 1 package Ancient Grain
- 1 tablespoon olive oil
- 3 garlic cloves, sliced
- pinch red pepper flakes (I used 1/4 teaspoon, feel free to add more for extra heat)
- 1/4 teaspoon salt
- 1 bunch rainbow swiss chard, stems thinly sliced and leaves thinly sliced into strips.
- 1/3 cup toasted walnuts, chopped
- Prepare the swiss chard. For easiest prep, remove the tough ends of the stems and discard. Thinly slice the remaining stems and set aside. Then, stack the leaves and roll tightly, like you are rolling a burrito. Then, starting at one end, thinly slice into ribbons. Keep the stems and leaves separate.
- Prepare the Ancient Grain packet according to package directions.
- While the ancient grains are cooking, heat the olive oil in a large saucepan over medium heat.
- Add the garlic, red pepper flakes and salt and cook until garlic is just softened, taking care not to burn, about 1 minute.
- Add the swiss chard stems and cook until soft, about 5 minutes. Add in the leaves and cook an additional 5 minutes until leaves are just wilted. Stir in the walnuts and remove from heat. Season to taste, adding more salt/pepper, if desired.
- Add in the contents of the ancient grain medley to the swiss chard pan and stir to combine. Serve immediately.
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5 Easy Vegan Desserts for Thanksgiving
Mastering the vegan lifestyle all comes down to finding the right food and with easy vegan recipes, it is just that…easy! Whether you are new to veganism or are just looking to find some fresh dish ideas, the recipes above are sure to delight.
Vegan Gluten-Free Pumpkin Pie
THE best Pumpkin Pie that requires just 10 ingredients and is both vegan and gluten-free! Crisp crust, flavorful pumpkin center – the perfect pumpkin pie for your holiday meals.are always front and center of the plate. A nourishing balance of fiber, energy, vitamins/minerals and antioxidants.
- 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
- 1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour
- 1/4 tsp salt
- 4-6 Tbsp ice cold water
- 2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup unsweetened plain almond milk
- 1 Tbsp olive oil (or melted coconut oil)
- 2 1/2 Tbsp cornstarch or arrowroot powder
- 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
- 1/4 tsp sea salt
- To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
- Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
- Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
- Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
- Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
- To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. But try and be gentle.
- To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it – just do it.
- Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
- TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
- Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
- Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with my Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans!
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Vegan and Gluten-Free Apple Pie Crumble Bars
Tender, crumbly apple pie bars with an almond-oat crust, baked cinnamon apples, and a crumble oat topping! Finish with a simple powdered sugar glaze for the ultimate fall treat that’s vegan, gluten free, vegan butter free, and refined sugar free!
- 4 heaping cups peeled, cubed apples (half sweet + half tart apples // 1 apple yields ~1 cup cubed)
- 3 Tbsp coconut sugar (depending on sweetness of apples)
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 medium lemon, juiced (yields ~3 Tbsp or 45 ml as original recipe is written)
- 1 Tbsp melted coconut oil
- 1 tsp cornstarch
- 1 cup gluten-free rolled oats
- 1 cup raw almonds
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar
- 4 1/2 Tbsp coconut oil, melted
- 3 Tbsp coconut sugar
- 3 Tbsp gluten-free flour (DIY blend or Bob’s Red Mill 1:1 Gluten-Free Blend)
- 1/4 cup gluten-free rolled oats
- 1 1/2 Tbsp coconut oil
- 1 cups organic powdered sugar (ensure vegan friendly – I like Trader Joe’s brand)
- 1-2 Tbsp unsweetened almond milk
- Preheat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper (adjust number/size of pan if altering batch size)
- Add apples to a separate baking dish along with coconut sugar, cinnamon, sea salt, lemon, coconut oil, and cornstarch. Toss to combine.
- Cover with foil and bake for 18 minutes. Then remove foil and bake for 4-5 minutes more or until apples appear slightly caramelized and are tender to the touch.
- While the apples finish baking, add oats, almonds, sea salt, and coconut sugar to a food processor or high speed blender and pulse into a fine meal, making sure no large pieces remain.
- Add melted coconut oil and pulse a few more times until a crumbly dough forms that resembles wet sand and sticks together when squeezed between two fingers.
- Spread the mixture into the baking dish and press down into an even layer with your fingers or a flat object (such as a drinking glass or liquid measuring cup).
- Bake for 15 minutes at 350 (176C), then increase heat to 375 degrees F (190 C) and bake for 5-8 minutes more, or until the crust is fragrant and the edges are light golden brown. Set aside.
- While crust is baking, prepare crumble by adding all ingredients to a small mixing bowl and using a fork or your fingers to mix ingredients into a crumble. Set aside.
- Add baked apples and their juices/sauce to the pre-baked crust and spread into an even layer. Then top with crumble topping and spread evenly to cover apples.
- Reduce oven heat back to 350 degrees F (176 C) and bake for another 15-25 minutes or until the apples topping are warm and bubbly and the crumble is golden brown.
- If serving with glaze (optional), prepare at this time by adding powdered sugar to a mixing bowl and adding 1 Tbsp (amount as original recipe is written // adjust if altering batch size) almond milk to start. Whisk until a thick but pourable glaze is achieved. If too thick, add more almond milk. If too thin, add more powdered sugar. Set aside.
- Remove squares from oven and let cool slightly – about 45 minutes. Once cooled, gently lift bars from pan and top with glaze (optional). Slice into 9 even squares (amount as original recipe is written // adjust if altering batch size).
- These can be somewhat crumbly and are best enjoyed with a fork! For extra decadence, enjoy with plenty of coconut whipped cream or Vanilla Bean Coconut Ice Cream!
- Store leftovers in a well-sealed container at room temperature for 2 days, in the refrigerator for 3-4 days, or the freezer up to 1 month.
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1-Bowl Chocolate Zucchini Bread
Fluffy, tender, insanely delicious Chocolate Zucchini Bread! Made in just 1 bowl, naturally sweetened, SO delicious!
- 2 batches flax egg (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
- 1/4 cup applesauce
- 1/4 cup maple syrup
- 1/3 cup coconut sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil (or sub another neutral oil)
- 1/4 cup unsweetened almond milk
- 1 cup grated zucchini (squeezed dry and lightly packed in measuring cup)
- 3/4 cup gluten-free flour blend
- 1/3 cup gluten-free oat flour (finely ground rolled oats)
- 1/3 cup almond flour (or almond meal, though I haven’t tested it this way)
- 1/3 cup dairy-free semisweet chocolate chips (plus more for topping // I like Enjoy Life brand)
- Preheat oven to 375 degrees F (190 C) and line a standard 9×5-inch loaf pan with parchment paper (as original recipe is written // use fewer or more pans if altering batch size).
- In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.
- Next add the melted coconut oil and almond milk and whisk to combine. Add grated zucchini (that’s been squeezed of excess moisture) and stir to combine.
- Add gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable.
- Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional).
- Bake 45 minutes – 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch.
- Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.
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5-Ingredients White Chocolate Truffles
Creamy, perfectly sweet, vegan white chocolate truffles made with 5 ingredients! Low sugar, easy to make, and entirely plant-based!
- 1/2 cup raw macadamia nuts
- 1 1/2 cups desiccated (finely shredded) unsweetened coconut
- 1/4 cup finely chopped cocoa butter (melted)
- 2-4 Tbsp organic powdered sugar (or sub stevia to taste*)
- 1/2 tsp vanilla extract
- 1 pinch sea salt (optional)
- 3/4 cup desiccated (finely shredded) unsweetened coconut
- Add macadamia nuts and desiccated coconut (1 1/2 cups as original recipe is written // adjust if altering batch size) to a food processor and mix until a creamy paste is formed, scraping down sides as needed.
- Add melted cocoa butter, powdered sugar, vanilla, and sea salt (optional) and mix once more to combine (see photo). Taste and adjust flavor as needed, adding more salt for saltiness, vanilla for vanilla flavor, or powdered sugar for sweetness.
- Transfer the mixture to a shallow plate or a bowl and place in the refrigerator to chill for about 1 hour or until firm to the touch (especially in the center). In the meantime, add 3/4 cup (amount as original recipe is written // adjust if altering batch size) desiccated coconut to a small dish (for rolling). Set aside.
- Remove mixture from refrigerator and use a Tablespoon or small cookie scoop (I like this one) to scoop out rounded Tablespoon amounts. Either leave as a “disc” shape or gently roll into balls. If you roll for too long, they can start to melt, so don’t fuss too much with the shape.
- Once formed, add to the desiccated coconut dish and roll to coat. Set on a serving plate. Repeat until all truffles are rolled – about 10.
- Set back in refrigerator for 5-10 minutes until mostly firm/set. Store leftovers at room temperature up to 3-4 days, in the refrigerator for 1 week, or in the freezer for 1 month. Best enjoyed at room temperature.
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Vegan and Gluten-Free Banana Cream Pie
Absolutely delicious, 10-ingredient vegan banana cream pie! Crispy gluten-free crust, fluffy and silky cream center, and layered with 3 whole bananas!
7 hours 20 minutes
- 3/4 cup gluten-free rolled oats
- 3/4 cup raw almonds
- 1/4 tsp sea salt (optional)
- 2 Tbsp organic cane sugar or coconut sugar
- 1/4 cup melted coconut oil
- 2 Tbsp cornstarch
- 1/3 cup organic cane sugar or sub coconut sugar
- 1 pinch sea salt (optional)
- 1 1/2 cups unsweetened plain almond milk
- 1 tsp pure vanilla extract
- 1 medium just ripe banana, sliced
- 1 14-ounce can coconut cream (or sub two cans full-fat coconut milk per one can coconut cream), refrigerated overnight)
- 1/2 tsp vanilla extract
- 3-5 Tbsp organic powdered sugar
- Coconut Whipped Cream
- 1-2 more just ripe bananas, sliced
- Preheat oven to 350 degrees F (176 C) and either line an 8×8-inch baking dish with parchment paper, or grease a standard pie dish. Set aside.
- Add oats, almonds, sea salt (optional), and sugar to a high speed blender and mix/pulse on high until a fine meal is achieved.
- Remove lid and add melted coconut oil (1/4 cup as original recipe is written // adjust if altering batch size), adding more if it’s too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides.
- Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
- In the meantime, prepare pudding by adding cornstarch, sugar, and salt (optional) to a small saucepan and whisk in almond milk to avoid clumps.
- Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
- Once it appears “jiggly” and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat, whisk in vanilla, and let cool 10 minutes. Then transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film on top. Refrigerate until cooled and set – about 2-3 hours.
- In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream can from fridge, being careful not to shake or turn it and remove top. Gently scoop out the top hardened “cream” into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
- Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream – about 1 minute. Then add vanilla extract and lesser amount of powdered sugar (3 Tbsp as original recipe is written // adjust if altering batch size). Beat again until light and airy – about 2-3 minutes. Set in refrigerator (uncovered) to chill.
- Once the pudding is completely cooled, is jiggly and set, add to the coconut whipped cream and stir lightly until just combined. Set in refrigerator.
- Add sliced banana to the bottom of the baked crust, then top with custard-coconut whip mixture. Smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
- To serve, top with additional coconut whipped cream (optional) and more sliced bananas (I used two // amount as original recipe is written // adjust if altering batch size), slice and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48 hours.