Banoffee pudding

Banoffee pudding

Serves 4 | Recipe by @likeavegan



  1. Refrigerate whipping cream overnight
  2. Bring water to the boil in a large pan and add tapioca. Reduce to a simmer and cook for 15 mins, stirring frequently to prevent sticking
  3. Once tapioca is almost clear, remove from heat and strain. Rinse well with cold water and add to a large bowl
  4. Rinse pan and add condensed milk, soy milk, vanilla extract, banana extract and salt
  5. Whisk over a medium-high heat until boiling, then reduce to a simmer for a further 5 mins
  6. Pour mixture into the bowl with the tapioca and mix well
  7. Spoon into 4 glasses and allow to set in fridge for 2 hrs
  8. Once set, slice up banana and coat with lemon juice to prevent browning. Add a layer of banana slices to the top of each tapioca pudding (leave some aside for decoration)
  9. Use a mixer to whip cream until light and fluffy. Pipe into the glasses. Drizzle on caramel sauce and decorate with banana slices.


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