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Vegan Banana Coconut Pudding Parfaits

Prep Time: 15 minutes 

Cook Time: 7-9 minutes 

Servings: 6



6 Crepini® Eggless Wraps
Coconut oil spray, as needed
½ cup sugar, or sugar alternative
1 box instant dairy-free vanilla pudding mix 
2 cups dairy-free milk of choice
1 ripe banana, peeled & cut into ¼-inch rounds 
1 cup vegan-friendly grain-free granola


      For Finishing

      Canned dairy-free whipped cream
      ½ cup toasted coconut flakes



      1. Preheat oven to 350°F. Lightly coat the back of one 12-cup muffin tins with cooking spray. Set aside. 
      2. Prepare pudding mix according to package directions. Place in refrigerator until ready for assembly. 
      3. To a shallow dish add sugar or sugar alternative. 
      4. Spray coconut oil on both sides of each Crepini. 
      5. Dip each side in the sugar. 
      6. Lay each Crepini over the top of a muffin cavity, pressing it a bit to adhere to the shape of the muffin tin. 
      7. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven, take off the muffin tins, and let cool before assembly. 
      8. Scatter some granola over the base of each Crepini cup. 
      9. Divide pudding evenly between Crepini cups. 
      10. Top with bananas and granola. 
      11. Finish with whipped cream and toasted coconut. Serve immediately. 



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