This made-from-scratch Dairy-Free Banana Pudding is rich and creamy. Canned coconut milk and maple syrup make the base of the pudding that’s topped with non-dairy whipped cream, sweet ripe bananas, and crunchy vanilla wafers. The ultimate combination of flavors and textures and a classic creamy dessert I absolutely love.
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Rich and creamy coconut milk coupled with maple syrup and vanilla extract makes the base for this decadent vegan banana pudding that’s topped with sweetened non-dairy whipped cream, crunchy vanilla wafers, and sweet banana slices.
I love that this dairy-free banana pudding couldn’t be easier. Easy to whip up and easy to modify! This healthy dessert is a staple in my house and hopefully at your house too. You can prepare this vegan banana pudding recipe in a casserole dish as one big pudding or serve it in individual cups.
If you are a big fan of pudding like me you’ll need to try this Vegan Coconut Rice Pudding and this Chocolate Protein Chia Pudding.
Why You’ll Love This Vegan Banana Pudding Recipe
- Rich: Thick and creamy and super rich, this non-dairy banana pudding is an indulgent treat.
- Simple: Whoever said pudding was hard to make? Once you make this pudding you’ll see how simple it really is.
- Healthier: Using wholesome ingredients you can make a dairy-free banana pudding recipe that’s way healthier than store-bought.
Ingredients
- Coconut milk: Use canned, full-fat coconut milk as the base for this dairy-free pudding. Low fat won’t be creamy enough so don’t use it. Refrigerated coconut milk doesn’t have the same consistency so it’s not an option either.
- Maple syrup: Maple syrup adds some sweetness, use more or less to your liking. You could substitute with agave or even brown sugar if you don’t have maple syrup.
- Vanilla extract: Vanilla extract adds a more subtle sweetness.
- Turmeric: Turmeric adds a touch of color to the pudding though it’s not essential for the taste.
- Salt: A pinch of salt to enhance the flavor.
- Cornstarch: Cornstarch helps thicken up the pudding but you can also use arrowroot starch.
- Coconut milk: Here too use canned, full-fat coconut milk that has been refrigerated overnight. This ensures the thick, creamy portion solidifies so you can easily scoop it out. The refrigerated part is only needed for the whipping cream. You will just need room-temperature canned coconut milk for the actual pudding part.
- Powdered sugar: Powdered sugar sweetens up the whipped cream.
- Vanilla extract: Here too vanilla extract sweets up the whipping cream.
- Vanilla wafers: Use vegan vanilla wafers to add more flavor, a touch of sweetness, and some texture to the pudding. If you don’t have vanilla wafers you can cut up your favorite vegan cookie or use graham crackers.
- Banana slices: Slices of ripe banana add the banana flavor. Make sure they are ripe bananas as unripe bananas won’t be sweet.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add some warming spice: Stir in a teaspoon of cinnamon, cardamom, or even pumpkin pie spice for more flavor.
- Pump up the banana flavor: Add banana extract to the pudding mixture for more banana flavor.
- Make chocolate pudding: Mix cocoa powder with the pudding ingredients and make a chocolate pudding. Chocolate and bananas go so well together like in this Double Chocolate Banana Bread Recipe and these Banana Snickers.
- Experiment with different toppings: Sprinkle the top of the pudding with coconut flakes, chocolate chips, or crushed nuts.
- Gluten-free: Use gluten-free vanilla wafers or cookies.
How to Make Dairy-Free Banana Pudding
Here are the instructions on how to make vegan banana pudding.
Step 1: Slice the bananas. Slice up your fresh bananas into even slices.
Step 2: Make the pudding. Add all ingredients to a pan over low-medium heat. Whisk everything together and make sure to break up the clumps from the cornstarch.
Step 3: Cook the pudding. Cook until the mixture starts to thicken and bubble just slightly. Remove it from the heat. Transfer to a new dish and refrigerate until it fully cools and thickens.
Step 4: Make the whipping cream. Scoop out the solid part of the coconut milk from the refrigerated can and add it to a stand mixer bowl. Whisk the coconut cream and then add the powdered sugar and vanilla. Whisk until light and fluffy.
Step 5: Assemble the pudding: Grab a few cups and create the pudding. Add a layer of wafer cookies, then banana coins, pudding, and whipped cream, and repeat until you fill each cup.
Dig in and enjoy!
Note: if you don't refrigerate the can of coconut milk overnight, a solid part won't form at the top and the whipped cream recipe will not work.
Serving Suggestions
This gluten-free dairy free banana pudding recipe makes a great snack or dessert. Here are some examples of what to serve it with:
- Pair it with this dairy-free sugar cookie for an afternoon snack.
- Make for a dessert buffet along with these frozen yogurt fruit cups.
- Prepare for a kid’s birthday party and serve with these sour patch grapes.
- Enjoy it as a dessert for a dinner party after serving up this vegan lasagna or homemade vegan ravioli.
Storage Directions
- Refrigeration: Store uneaten banana pudding desserts in the fridge for up to 3 days, covered with plastic wrap, or in an airtight container.
- Freezing: You can freeze leftovers but note the texture of the pudding and the bananas may be different when thawed.
Expert Tips
- Whisk well: Make sure to whisk the pudding ingredients well so you don’t get clumps and you don’t burn the milk.
- Use store-bought whipping cream: If you are short on time you can always pick up a can of non-dairy whipping cream and use it instead.
- Wait for your bananas to ripen: You want to use ripe bananas so they are sweet. Unripe bananas will not taste as good as ripe ones.
- To prevent bananas from turning black: Drizzled sliced bananas with some lemon juice so they don’t turn black after you’ve layered them in the pudding.
- Chill: If you have some time, allow the pudding to chill slightly so the flavors have time to mingle.
Video
Recipe FAQs
Coating the bananas in lemon juice should prevent them from turning brown.
You can use whatever vegan cookies you happen to have on hand or graham crackers work well too.
More Delicious Banana Recipes
Dairy-Free Banana Pudding Recipe
Ingredients
Pudding Ingredients
- 1 can coconut milk
- ¼ cup maple syrup
- 2 teaspoon vanilla extract
- 1 pinch turmeric
- 1 pinch salt
- 3 tablespoon cornstarch
Whipping Cream Ingredients
- 1 can coconut milk Make sure to refrigerate the coconut milk overnight before using!
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla
Toppings
- vegan vanilla wafers
- banana slices
Instructions
- Start by creating the pudding by adding all of the ingredients to a pan over low-medium heat. Whisk everything together and especially make sure to break up the clumps from the cornstarch.
- Continue to cook until the mixture starts to thicken and bubble just slightly. Remove it from the heat. Transfer to a new dish and refrigerate until it fully cools and thickens (1-2 hours at least).
- While the pudding is cooling, make the whipping cream. I find it helpful to use a stand mixer.
- Open the can of heavy coconut cream that you have refrigerated overnight. Scoop out just the solid part that has formed at the top and add to the stand mixer bowl.
- Note: if you don't refrigerate the can overnight, a solid part won't form at the top and the recipe will not work.
- Whisk the coconut cream and add the powdered sugar and vanilla. Whisk until light and fluffy.
- Grab some cups and start creating the pudding. Add a layer of wafer cookies, then banana coins, pudding, and whipped cream, and repeat until you fill each cup.
- Dig in and enjoy!
Video
Notes
- Whisk well: Make sure to whisk the pudding ingredients well so you don’t get clumps and you don’t burn the milk.
- Use store bought whipping cream: If you are short on time you can always pick up a can of non-dairy whipping cream and use it instead.
- Wait for your bananas to ripen: You want to use ripe bananas so they are sweet. Unripe bananas will not taste as good as ripe ones.
- To prevent bananas from turning black: Drizzled sliced bananas with some lemon juice so they don’t turn black after you’ve layered them in the pudding.
- Chill: If you have some time, allow the pudding to chill slightly so the flavors have time to mingle.
Claudia
pretty easy ingredients for the most part and tastes really good
Amber
What kind of tofu (firm, silken, etc.)?
Gaby Dimova
You can use any- it just depends on how thick you want the pudding to be! If you prefer it runnier, then use silken. If you prefer it thicker, use firm 🙂 I hope that makes sense!
Jamie
I’m lost?! Tofu? I don’t see tofu in the ingredients.
Gaby Dimova
Hi there! Sorry for the confusion- I recently updated this entire recipe to improve it. The old version had tofu, and this new version does not. This comment was made when the recipe still had tofu in it. Hope that makes sense 🙂