I don’t normally condone using a packaged product when baking. I think baking is artful and using a mix really cheapens it. You won’t ever see a “dump cake” on this blog, I will never ever tell you to dump a cake mix into anything. However, a vegan pudding mix? In the blender? Whuh?? I had to try it out.
Leia has been asking me to make a pie for a week. I have been daydreaming of scottish shortbread for a week. So after the umpteenth time of her asking it occurred to me to use shortbread as a crust and thus the banana cream & coconut shortbread was born. It’s buttery, crunchy, creamy, and somehow light.
Here are the pudding ingredients.
Here is the shortbread crust.
And here is the final product.
The verdict? It’s quite tasty for an instant vegan pudding! However, it doesn’t hold its color very well, turning a bit greyish as the blended banana ages. There always seems to be a catch with vegan. It sure didn’t stop me from eating way-too-many of these for lunch. Yes, lunch.
- 3 C. all purpose flour
- 3/4 C. sugar
- 1/2 tsp. salt
- 1 C. cold margarine (2 sticks Saffola margarine for dairy-free)
- 1 Pkg. Mori-Nu Mates Vanilla pudding mix
- 1 Pkg. Mori-Nu lite firm tofu
- 1 banana
- 1/4 tsp. salt
- 1/4 C. coconut flakes
- Toasted coconut
- Sliced banana
- 1. Make the banana pudding first if you want to serve it cold. However, the pudding turns a bit brown as it ages (just like the banana would if you peeled it) so if presentation is important then make pudding right before serving.
- 2. Place tofu and banana in a blender and mix until smooth, scraping down the sides.
- 3. Once it is smooth add the vanilla pudding powder and salt and blend thoroughly, scraping down the sides as you go.
- 4. Add 1/4 cup of coconut to the blender and mix.
- 5. Transfer pudding to a bowl, cover with plastic wrap, and store in the fridge.
- 1. Mix dry ingredients in a large mixing bowl.
- 2. Cut cold margarine into pieces and add to the bowl.
- 3. Cut in margarine using a pastry cutter or knives until the texture resembles sand.
- 4. Spray cupcake tin with non-stick spray and then add about 1/4 cup of shortbread mix to each container.
- 5. Use the bottom of a flat glass to press the mix firmly into tin. There shouldn't be any loose mix.
- 6. Bake at 350 degrees for 20-25 minutes or until just lightly browned around the edges.
- 7. Let cool then invert on a baking sheet. If the shortbread doesn't fall out give the bottom of the cupcake tin a tap.
- 8. Let shortbread cool completely.
- Top with banana slices, pudding, and toasted coconut.