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Overhead view of a portion of banana pudding with a spoonful removed to show the layers of pudding, bananas, and nilla wafers.

Vegan Banana Pudding

easyhealthyrecipes.com/vegan-banana-pudding/
This vegan banana pudding is a sweet, creamy, dairy-free take on a classic Southern treat. Vegan pudding layered with bananas and vegan vanilla cookies, with a dollop of dairy-free whipped topping to round it off.
Prep: 10 minutes
Cook: 30 minutes
Chill: 3 hours
Total: 3 hours 40 minutes
Recipe makes approximately 8 servings

Equipment Needed

  • 2 small bowls
  • whisk
  • Small saucepan
  • Refrigerator
  • Serving dishes

Ingredients Needed

  • ¾ cup unsweetened almond milk
  • 3 tablespoons cornstarch (or arrowroot starch)
  • 1 15-ounce can full-fat coconut milk
  • 1 teaspoon pure vanilla extract
  • ¼ cup maple syrup
  • 1 pinch salt
  • 1 pinch turmeric (optional, for color)
  • 1 9-ounce container vegan whipped topping (divided, see Notes)
  • 4-5 medium bananas (peeled, sliced into discs)
  • vegan vanilla cookies (to taste)

Instructions

  • In small bowl, whisk together almond milk and cornstarch until combined. Set aside.
    Almond milk and cornstarch in glass mixing bowl.
  • In small saucepan, heat coconut milk over medium heat. When hot, slowly whisk in almond milk/cornstarch mixture.
  • Simmer until thickened, approximately 7 to 8 minutes, stirring frequently.
    Coconut milk and almond slurry in a large saucepan.
  • Stir in vanilla, maple syrup, and salt. If adding turmeric for color, stir in here.
  • Transfer mixture to bowl and let cool at room temperature 20 minutes. After 20 minutes, cover bowl and move it to refrigerator. Refrigerate 2 to 3 hours until set and thickened.
  • Remove pudding from refrigerator. Stir in 1 cup of vegan whipped topping. Combine thoroughly.
    Vegan banana pudding in a large glass mixing bowl with a spoon.
  • In dish(es) of choice, layer wafers, then bananas, then pudding. Repeat layers as needed. Top with remaining whipped topping and serve.

Recipe Notes

Whipped Topping: I used So Delicious Dairy Free Original Cocowhip, but you can use whichever you prefer, or whip up some coconut cream. Chill a can of coconut milk in the fridge overnight, then use the thick coconut cream that forms on top as your whipped topping.
Cookies: If you have trouble finding vegan vanilla wafers, you can use any vegan vanilla cookies you like. You can also make this with vegan graham crackers instead.
Sweetener: Maple Syrup is my sweetener of choice for vegan pudding, but you can use any liquid or granulated sweetener you like! For a vegan sugar-free sweetener, try erythritol.
Bananas: Wait until you're ready to assemble your pudding layers before you peel and slice the bananas. They'll start to brown when they're exposed to air, so slicing them too early will affect the texture and the presentation. Also, you don't want to use overripe bananas which will make your pudding mushy.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 283kcal | Protein: 2g | Fat: 17g | Saturated Fat: 14g | Trans Fat: 0g | Total Carbs: 36g | Fiber: 2g | Sugar: 19g | Net Carbs: 34g | Vitamin C: 6mg | Cholesterol: 0mg | Sodium: 30mg | Potassium: 352mg | Calcium: 66mg | Iron: 2mg