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Banoffee pudding

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Recipe by @likeavegan


400g can Nature’s Charm Coconut Whipping Cream
1L water
2/3 cup seed tapioca/sago
320g can Nature’s Charm Sweetened Condensed Coconut Milk
1 cup soy milk
1 tsp vanilla extract
2 tsp banana extract
Pinch of salt
1 banana, sliced
Squeeze of lemon juice
1/3 cup Nature’s Charm Coconut Caramel Sauce


  1. Refrigerate whipping cream overnight.
  2. Bring water to the boil in a large pan and add tapioca. Reduce to a simmer and cook for 15 mins, stirring frequently to prevent sticking.
  3. Once tapioca is almost clear, remove from heat and strain. Rinse well with cold water and add to a large bowl.
  4. Rinse pan and add condensed milk, soy milk, vanilla extract, banana extract and salt.
  5. Whisk over a medium-high heat until boiling, then reduce to a simmer for a further 5 mins.
  6. Pour mixture into the bowl with the tapioca and mix well.
  7. Spoon into 4 glasses and allow to set in fridge for 2 hrs.
  8. Once set, slice up banana and coat with lemon juice to prevent browning. Add a layer of banana slices to the top of each tapioca pudding (leave some aside for decoration).
  9. Use a mixer to whip cream until light and fluffy. Pipe into the glasses. Drizzle on caramel sauce and decorate with banana slices.