Banana Pudding

Instructions

• Make the custard filling: Add the can of oat whipping cream to a large mixing bowl and whisk for 2-3 minutes until light and fluffy.
• Whisk in the powdered sugar, then add the vegan cream cheese and whisk again until evenly mixed. Whisk in the turmeric if using until just combined.
• Carefully fold the coconut custard into the mixture until combined. Cover and place in the fridge until ready to use.
• Prepare the bananas: Slice all of the bananas into coins and add to a bowl. Add the lemon juice to the bowl and toss them until evenly coated in the juice.
• Add a few spoonful of the custard mixture to the base of an 8x8" dish. Top with a layer of vanilla wafers. Crush more vanilla wafers and use the crumbs to fill in any gaps so that you have an even layer of cookies.
• Add a layer of sliced bananas. Pour over half of the custard mixture, and use an offset spatula to smooth it out.
• Repeat these three layers once more (vanilla wafers, banana slices, and the remaining custard). Save a few of the vanilla wafers to garnish the pudding.
• Place the pudding in the fridge to chill for an hour.
• Whip the can of oat whipping cream and add it on top of the banana pudding with more banana slices and vanilla wafers.