1 (16 oz) block silken tofu, drained

⅓ cup coconut sugar

¼ teaspoon vanilla extract

1 tablespoon melted coconut oil (refined or unrefined)

1 banana

¼–½ cup crushed graham crackers or vanilla wafers

1–1 ½ sliced bananas

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Drain the silken tofu and pat it dry to remove excess liquid.
In a blender or food processor, combine tofu, coconut sugar, vanilla extract, melted coconut oil, and one banana.
Blend until smooth and creamy, scraping down sides as needed.
Taste and adjust sweetness if necessary.
Layer pudding, crushed graham crackers or wafers, and banana slices in serving cups or a dish.
Repeat layers, finishing with pudding on top.
Refrigerate for at least 1 hour before serving.

Add peanut butter or almond butter for richness.

Blend in cocoa powder for a chocolate version.

Skip the cookies for a lighter pudding.

Best served chilled; do not freeze as texture changes.