Name: Vegan Banana Pudding
Prep time: 15 min
Cook time: 7 min
Total time: PT-487025H52M12S
Cuisine: Vegan
Ingredients: 3 ripe bananas, sliced; 1 can (13.5 oz) full-fat coconut milk (or other non-dairy milk of choice); 1/2 cup sugar or maple syrup; 1/4 cup cornstarch; 1 teaspoon vanilla extract; Pinch of salt; 1 package of vegan vanilla wafer cookies

Why You’ll Love This Recipe

This Vegan Banana Pudding brings the beloved dessert to a whole new level. Made with coconut milk or another non-dairy milk, this pudding is rich, smooth, and creamy—just like the traditional version. Ripe bananas add natural sweetness, while the layers of vanilla-flavored pudding and crunchy wafers give the pudding texture and depth. Plus, this dessert is completely dairy-free, egg-free, and incredibly easy to make! Whether you’re vegan or just looking to try a new twist on a classic, this pudding will quickly become a favorite.

Ingredients

3 ripe bananas, sliced
1 can (13.5 oz) full-fat coconut milk (or other non-dairy milk of choice)
1/2 cup sugar or maple syrup
1/4 cup cornstarch
1 teaspoon vanilla extract
Pinch of salt
1 package of vegan vanilla wafer cookies

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium saucepan, combine the coconut milk, sugar (or maple syrup), cornstarch, and a pinch of salt. Whisk the mixture together over medium heat until the cornstarch dissolves completely.
Continue to cook the mixture, whisking frequently, until it begins to thicken—this should take about 5-7 minutes.
Once the pudding thickens to a custard-like consistency, remove it from the heat and stir in the vanilla extract.
In a 9×9-inch or similar-sized dish, layer the vegan vanilla wafer cookies at the bottom.
Add a layer of sliced bananas over the cookies, followed by a layer of the thickened pudding. Repeat the layers until all ingredients are used up, finishing with a layer of pudding on top.
Top with extra banana slices and wafers, if desired.
Cover and refrigerate for at least 2-3 hours (or overnight) to allow the pudding to set and the flavors to meld.
Serve chilled and enjoy!

Servings and Timing

Servings: 6-8 servings
Prep Time: 15 minutes
Refrigeration Time: 2-3 hours

Variations

Chocolate Banana Pudding: Add a tablespoon of cocoa powder or melted dairy-free chocolate to the pudding mixture for a chocolatey twist.
Berry Banana Pudding: Layer in some fresh berries like strawberries or raspberries with the bananas for added flavor and color.
Nutty Banana Pudding: Sprinkle chopped nuts (such as walnuts or almonds) on top for some crunch and texture.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors only improve with time, so this pudding is great for make-ahead desserts.
Reheating: This pudding is best served chilled. If you prefer a warm dessert, you can gently heat the pudding in a saucepan over low heat, but it’s meant to be enjoyed cold.

FAQs

1. Can I use a different plant-based milk?

Yes, you can use any plant-based milk such as almond, oat, soy, or cashew milk in place of coconut milk. The texture and flavor may vary slightly depending on the milk used.

2. Can I make this pudding ahead of time?

Yes, this vegan banana pudding is perfect for making ahead of time. Refrigerate it for 2-3 hours or overnight to allow it to set properly.

3. Can I use another sweetener instead of sugar?

Yes, you can use maple syrup, agave nectar, or another sweetener of your choice. Just adjust the amount to taste.

4. Can I make this pudding gluten-free?

Yes, the recipe is naturally gluten-free as long as you use gluten-free vegan wafer cookies. Many stores offer gluten-free options.

5. Can I add chocolate chips to the pudding?

Yes! You can fold in chocolate chips for an extra chocolatey flavor. This works especially well if you’re making the chocolate banana pudding variation.

6. Can I use regular dairy milk instead of coconut milk?

Yes, if you are not strictly vegan, you can use regular cow’s milk. However, for a rich, creamy texture, coconut milk is highly recommended.

7. Can I make this recipe without the wafers?

While the wafers add great texture and flavor, you can skip them or substitute with gluten-free cookies or graham crackers if you prefer.

8. How long will this pudding last in the fridge?

The pudding will last up to 3 days in the refrigerator. After this, the bananas may start to brown and the texture could change slightly, so it’s best enjoyed within that time frame.

9. Can I freeze this vegan banana pudding?

It’s not recommended to freeze banana pudding, as the texture may change once thawed. The bananas and pudding may become mushy, so it’s best served fresh or refrigerated.

10. Can I make this recipe without bananas?

Yes, you can make the pudding without bananas, but it will no longer be “banana pudding.” You could try adding another fruit, such as mango or strawberries, to create a similar layered dessert.

Conclusion

Vegan Banana Pudding is a decadent yet simple dessert that anyone can enjoy, regardless of dietary preferences. With its creamy coconut milk-based pudding, ripe bananas, and crunchy wafers, this vegan version captures all the comforting flavors of the classic without any dairy or eggs. It’s the perfect make-ahead dessert for any occasion—whether you’re hosting a gathering or simply treating yourself to something sweet. Enjoy the layers of flavor and texture, and savor every bite of this vegan treat!