Mini Vanilla Pudding Parfaits (Vegan)
Soft, creamy, layered, and adorable in tiny glasses.
Mini Vanilla Pudding Parfaits are smooth vanilla pudding layered with fruit, cookie crumbs, or cake — creating that perfect spoonful with creamy + soft + slightly crunchy in every bite.
They’re no-bake, elegant, and incredibly customizable.
Let’s layer something beautiful.
Why You’ll Love These
First: no oven required.
Second: they look fancy but are very easy.
Third: you can prep them ahead for parties.
They’re perfect for brunch tables, birthdays, showers, or “I want dessert but not something heavy.”
Ingredients
Vegan Vanilla Pudding
- Full-fat coconut milk (1 can)
- Plant milk (1 cup — almond, soy, oat)
- Sugar (⅓ cup)
- Cornstarch (3 tbsp)
- Vanilla extract (2 tsp)
- Pinch of salt
Layering Options (Choose Your Combo)
- Fresh berries
- Sliced bananas
- Mango cubes
- Crushed vegan cookies
- Crumbled vanilla cake
- Granola
- Toasted coconut
- Dark chocolate shavings
Step-by-Step Instructions
1. Make the Pudding
- In a saucepan, whisk sugar, cornstarch, and salt.
- Slowly whisk in coconut milk and plant milk.
- Heat over medium, stirring constantly.
- Cook until thick and glossy (5–8 minutes).
- Remove from heat and stir in vanilla.
- Let cool slightly.
Tip: Press plastic wrap directly onto the surface to prevent a skin from forming.
2. Assemble the Parfaits
- Add a layer of pudding to small glasses or jars.
- Add fruit or crumbs.
- Repeat layers.
- Finish with whipped coconut cream, fruit, or chocolate.
Chill at least 1 hour before serving.
Flavor Ideas
Berry Vanilla
Vanilla pudding + strawberries + blueberries + crushed cookies.
Banana Cookie
Vanilla pudding + banana slices + cookie crumbs.
Tropical
Vanilla pudding + mango + toasted coconut.
Chocolate Swirl
Fold melted dark chocolate into part of the pudding for a marble effect.
Common Mistakes to Avoid
- Not whisking constantly.
Pudding can clump. - Cooking on high heat.
It thickens better slowly. - Layering while too hot.
It may make crumbs soggy. - Too many wet fruits.
Pat fruit dry before layering.
Storage
- Refrigerate up to 3 days.
- Best eaten within 24 hours for freshest texture.
FAQ
Can I make it soy-free?
Yes — use oat, almond, or coconut milk.
Can I reduce sugar?
Yes — adjust to taste.
Can I use store-bought pudding?
Of course, but homemade tastes richer.
Can I make it gluten-free?
Yes — just use gluten-free cookies or toppings.
Final Thoughts
Mini Vanilla Pudding Parfaits are creamy, light, and endlessly customizable. They feel elegant, but they’re secretly one of the easiest desserts you can make.
Layer, chill, serve — and watch them disappear.
Next dessert adventure ready?
