Love creamy desserts and your morning matcha? Why not combine both! We top your iced matcha with vegan banana pudding for the ultimate treat. You can easily prep the pudding the night before, so you have a natural pick-me-up in the morning or a refreshing snack for your sweet tooth later in the day. Just add ice cubes and matcha to a glass, scoop the pudding on top, and enjoy.
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Step 1/6
Mix the vanilla pudding powder (or starch), vanilla, and maple syrup with 2–4 tbsp of the oat milk until smooth. Bring the remaining milk to a boil, stir in the mixture, and simmer for 2–5 minutes. Let it cool slightly.
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Step 2/6
Process the freeze-dried bananas in a blender until they become a fine powder.
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Step 3/6
Whip the vegan cream until stiff. Fold in 2–3 tbsp of the banana powder, vanilla, and sweetener, then whip briefly again. Gently fold 2 tbsp of this cream into the cooled pudding.
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Step 4/6
Slice the fresh bananas thinly. Layer the pudding, cookies, fresh banana slices, some banana powder, and the cream alternately in a dish. Finish with a layer of cream and decorate with cookie crumbles and the remaining banana powder.
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Step 5/6
Place the pudding in the refrigerator for at least 2 hours (ideally overnight). Tip: Make sure the fresh bananas are completely covered by cream or pudding to prevent them from browning.
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Step 6/6
To serve, add ice cubes and oat milk to a glass, pour in the matcha shot, and top with 1–2 large scoops of the chilled banana pudding. Enjoy
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Artemis Chodzinski
Working Student Social Media Marketing
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