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Overhead shot of elegant glass dessert jar layered with ivory banana cream custard, fresh ripe banana slices, and fluffy whipped coconut topping, golden natural light, rustic wood table, cozy bakery presentation
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Vegan Vanilla Bean Banana Cream Pots

A silky, plant-based dessert layering vanilla bean coconut custard with fresh bananas and fluffy coconut whipped cream.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Servings 4 people

Ingredients

  • 1 can full-fat coconut milk
  • 1 vanilla bean pod or 2 tsp vanilla extract
  • 2-3 tbsp cornstarch for the slurry
  • Cold water or coconut milk for the slurry
  • Powdered sugar to taste
  • 2-3 ripe bananas sliced
  • Fresh mint leaves for garnish
  • 1 can coconut cream chilled overnight for topping
  • 1-2 tsp coconut nectar optional sweetener for the whipped cream
  • 1 tsp shredded coconut for garnish

Instructions

Make the Slurry:

  • In a small bowl, mix the cornstarch with a small amount of cold liquid until smooth to prevent lumps.

Cook the Custard:

  • In a pot over medium heat, combine the coconut milk and vanilla bean seeds. Gradually whisk in the cornstarch slurry.

Thicken:

  • Whisk constantly until the mixture thickens and coats the back of a spoon. Remove from heat immediately.

Chill:

  • Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours.

Whip the Cream:

  • Take the chilled coconut cream can (don't shake it!), scoop out the solid white cream, and beat with powdered sugar and vanilla until soft peaks form. Add coconut nectar if you prefer a sweeter topping.

Assemble:

  • Layer the chilled custard and sliced bananas into glasses. Top with a swirl of coconut whipped cream.

Finish:

  • Garnish with shredded coconut and a fresh mint leaf and serve within 24 hours.

Notes

Preventing Skin: Always press plastic wrap directly onto the custard while cooling to avoid a rubbery layer.
Banana Tip: Only add bananas right before serving (or up to 2 hours before) to prevent browning.
Coconut Cream Secret: The coconut cream can must be chilled overnight. If it won't whip, freeze the bowl for 15 minutes and try again.
Sweetness Tip: Coconut nectar is a great natural alternative if the coconut cream isn't sweet enough for your liking.
Storage: Best enjoyed within 24 hours. Add bananas right before serving to prevent browning.
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