Creamy Vegan Banana Pudding: The Ultimate Dairy-Free Southern Dessert Recipe
Indulge in the nostalgic comfort of a classic Southern treat with this incredible vegan banana pudding. This recipe reimagines the beloved dessert, offering a sweet, rich, and utterly creamy experience that is completely dairy-free and plant-based. Layers of luscious homemade vegan vanilla pudding, perfectly ripe banana slices, and delightful vegan vanilla cookies come together, all crowned with a generous dollop of fluffy dairy-free whipped topping. Whether you’re aiming for elegant individual servings to impress your guests or a large, comforting bowl to share (or keep all to yourself!), this easy vegan banana pudding recipe promises pure dessert bliss. It’s a perfect addition to any gathering, special occasion, or simply as a delightful everyday treat, proving that plant-based desserts can be just as, if not more, satisfying than their traditional counterparts.
Why You’ll Fall in Love with This Vegan Banana Pudding
- This homemade, Southern-style vegan banana pudding is incredibly simple to prepare, eliminating the need for any instant pudding packets. You’ll create a truly authentic and rich vanilla pudding from scratch, ensuring a superior taste and texture that store-bought mixes simply can’t match. It’s a rewarding process that yields a genuinely delightful dessert.
- It’s a fantastic make-ahead dessert option, perfect for entertaining or when you need a stress-free sweet treat. The pudding requires at least 3 hours in the fridge to properly set and allow the flavors to meld beautifully, but it can be prepared up to 3 days in advance. This means less last-minute rush and more time to enjoy your event!
- This versatile dessert can be presented in many ways. You can craft it as an elegant, neatly-layered dessert in individual glasses or a sophisticated trifle bowl, making it ideal for dinner parties. Alternatively, embrace its fun, casual side and serve it straight from a large bowl for a relaxed family gathering or a cozy night in. Regardless of how you choose to serve it, its deliciousness remains undeniable.
- Experience the Authentic Southern Flavor, Minus the Dairy. This recipe delivers all the beloved characteristics of a traditional Southern banana pudding – the creamy texture, the sweet vanilla notes, the softness of the bananas, and the crunch of the wafers – but without any dairy products. It’s a plant-based marvel that doesn’t compromise on flavor or satisfaction.
Essential Ingredients for Your Dairy-Free Banana Pudding
Crafting the perfect vegan banana pudding relies on selecting the right ingredients to achieve that classic creamy texture and sweet flavor without any dairy. Here’s a closer look at the key components:
Dairy-Free Whipped Topping – This crucial element adds a light, airy finish to your pudding. Many excellent store-bought dairy-free whipped toppings are available; I personally recommend Cocowhip, often found in the freezer section of most grocery stores, for its perfect consistency and subtle sweetness. For a homemade alternative, chill a can of full-fat coconut milk overnight. The thick cream that separates and rises to the top can be scooped out and whipped into a delightful, rich topping, offering a more natural and customizable option.
Maple Syrup – Maple syrup is my preferred sweetener for this vegan pudding, imparting a lovely depth of flavor beyond just sweetness. Its liquid form blends seamlessly into the pudding base. However, feel free to use any liquid or granulated sweetener that aligns with your dietary preferences. For those seeking a vegan, sugar-free alternative, erythritol or a blend of stevia and monk fruit can be excellent choices, allowing you to enjoy this dessert without added sugars.
Bananas – As the name suggests, bananas are the star! Since this is a Southern-style vegan banana pudding, the pudding itself is vanilla-flavored, making fresh bananas absolutely essential for that authentic banana taste and texture. Choose bananas that are ripe but still firm – not overly green, but also not mushy or heavily spotted. This ensures they offer natural sweetness and a pleasant bite without disintegrating into the pudding. Slicing them just before assembly helps maintain their fresh appearance and texture.
Full-Fat Coconut Milk (for the Pudding Base) – Beyond the whipped topping, full-fat canned coconut milk is the secret to achieving an incredibly rich and creamy pudding consistency. Its natural fats provide a luxurious mouthfeel that perfectly mimics traditional dairy-based puddings. Ensure you use *full-fat* coconut milk, not light coconut milk, for the best results and a truly decadent texture. Shake the can well before opening to ensure an even consistency.
Cornstarch or Arrowroot Starch – These plant-based starches are vital for thickening the pudding without relying on eggs or gelatin. They create a smooth, glossy, and perfectly set pudding. Both cornstarch and arrowroot starch work wonderfully, so use whichever you have on hand. Ensure you whisk them thoroughly with a small amount of cold liquid before adding to the warm coconut milk mixture to prevent lumps and achieve a silky-smooth texture.
👩🏼🍳 Chef’s Tips for a Flawless Vegan Banana Pudding
- Instead of serving this pudding layered like a trifle, you can easily transform it into a chilled vegan banana pudding pie! Simply press your favorite vegan pie crust into a pie dish, arrange a layer of fresh banana slices on the bottom, and then pour your creamy vegan vanilla pudding over the bananas. Chill thoroughly until set, then top with whipped cream before serving for a show-stopping dessert.
- Always wait until you’re fully ready to assemble your pudding layers before peeling and slicing the bananas. Bananas tend to oxidize and brown quickly when exposed to air, which can significantly affect both their visual appeal and texture. Slicing them right before layering ensures they remain fresh, vibrant, and delicious in your finished pudding. A little lemon juice can also be lightly brushed on them if you’re concerned about browning for a longer display.
- Traditional Southern-style banana pudding typically features Nilla wafers. However, if you have difficulty sourcing vegan vanilla wafers in your area, don’t worry! Feel free to use any vegan-friendly vanilla cookies you enjoy. There are many excellent plant-based cookie brands available that will work beautifully. For a different twist, you can also substitute vegan graham crackers, which add a lovely honey-like flavor and a satisfying crunch.
- Achieving the Perfect Pudding Consistency: When cooking your pudding, ensure you stir frequently and bring it to a gentle simmer. It should visibly thicken as it cooks, coating the back of a spoon. Don’t rush this step, as proper thickening is key to a luscious pudding. If it seems too thin after chilling, a quick whisk can sometimes help, or simply enjoy it as a slightly softer pudding – it will still be delicious!
- Storage and Longevity: This vegan banana pudding is best enjoyed within 3-4 days when stored properly in an airtight container in the refrigerator. While it’s a fantastic make-ahead option, keep in mind that the bananas will soften over time, and the cookies will absorb moisture from the pudding, becoming softer. For optimal texture, assemble it no more than a day in advance.
- Preventing Lumps in the Pudding: To ensure your pudding is silky smooth, it’s crucial to thoroughly whisk the cornstarch or arrowroot starch with the almond milk until no lumps remain *before* adding it to the warm coconut milk. This creates a “slurry” that incorporates smoothly into the hot liquid, preventing any starchy clumps from forming.
🌱 Other Irresistible Vegan Recipes You Should Try
- The Best Avocado Chocolate Mousse
- Vegan Key Lime Pie
- Crispy Vegan Chicken Sandwich
- Vegan Cottage Cheese
- The BEST Vegan Chocolate Chip Cookies
- Vegan Biscuits and Gravy
- Easy Vegan Lemon Curd (Dairy Free, Egg Free)
- Vegan Crème Brûlée
- 4 Ways to Make Seitan
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Vegan Banana Pudding
Cheryl Malik
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Ingredients for the Creamy Vegan Banana Pudding
- ¾ cup unsweetened almond milk
- 3 tablespoons cornstarch or arrowroot starch, for thickening
- 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 a richer yellow color
- 1 9-ounce container vegan whipped topping divided for pudding and garnish, see Notes for options
- 4-5 medium bananas peeled and freshly sliced into discs
- vegan vanilla cookies to taste, such as Nilla wafer alternatives or graham crackers
Equipment Needed
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2 small bowls
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Whisk
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Small saucepan
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Refrigerator
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Serving dishes (e.g., individual glasses or a large trifle bowl)
Step-by-Step Instructions for Vegan Banana Pudding
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In a small bowl, whisk together the unsweetened almond milk and cornstarch (or arrowroot starch) until the mixture is completely smooth and free of lumps. This creates a slurry that will thicken your pudding without clumps. Set this mixture aside for later use.
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In a small saucepan, gently heat the full-fat coconut milk over medium heat. Keep an eye on it to ensure it doesn’t boil rapidly. Once the coconut milk is hot and simmering lightly, slowly whisk in the prepared almond milk and cornstarch mixture into the saucepan.
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Continue to simmer the pudding mixture over medium heat, stirring frequently with your whisk, for approximately 7 to 8 minutes, or until it has noticeably thickened. The pudding should be thick enough to coat the back of a spoon. Be patient during this step to ensure optimal consistency.
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Remove the saucepan from the heat. Stir in the pure vanilla extract, maple syrup, and a pinch of salt. If you desire a more vibrant yellow color reminiscent of traditional banana pudding, now is the time to stir in the optional pinch of turmeric. Mix until all ingredients are well combined.
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Transfer the thickened pudding mixture to a clean bowl and allow it to cool at room temperature for about 20 minutes. After this initial cooling period, cover the bowl tightly with plastic wrap (pressing it directly onto the surface of the pudding to prevent a skin from forming) and move it to the refrigerator. Refrigerate for at least 2 to 3 hours, or until the pudding is completely chilled, firm, and perfectly set.
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Once the pudding is thoroughly chilled and set, remove it from the refrigerator. Gently fold in 1 cup of your chosen vegan whipped topping. Mix until it is thoroughly combined and incorporated into the pudding, creating an even creamier and lighter texture.
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Now it’s time to assemble your delicious vegan banana pudding! In your chosen serving dish(es) (individual glasses, a large trifle bowl, etc.), create layers. Start with a layer of vegan vanilla wafers or cookies, followed by a layer of fresh banana slices, then a generous portion of the creamy vegan pudding. Repeat these layers as needed until your dish is full. Finally, top with the remaining vegan whipped topping and serve immediately, or chill briefly before serving for an even colder treat. Enjoy your homemade, dairy-free Southern delight!
Recipe Notes
- Whipped Topping: For this recipe, I achieved fantastic results using So Delicious Dairy Free Original Cocowhip, which offers a great texture and flavor. If you prefer a homemade option or can’t find Cocowhip, remember you can chill a can of full-fat coconut milk overnight and whip the solidified cream from the top.
- Cookies: While traditional recipes call for Nilla wafers, sourcing vegan vanilla wafers can sometimes be a challenge. Don’t hesitate to use any brand of vegan vanilla cookies you like – just be sure to check the ingredients label! Vegan graham crackers also make an excellent and flavorful substitute, providing a delightful crunch that complements the creamy pudding.
- Sweetener Adjustments: The ¼ cup of maple syrup provides a moderate sweetness. If you prefer a sweeter pudding, you can increase the maple syrup to ⅓ cup, or add a tablespoon or two of granulated sugar (ensure it’s vegan) along with the maple syrup. Taste and adjust to your preference.
- Turmeric for Color: The pinch of turmeric is purely for aesthetic purposes to give the pudding a more classic yellow hue. It will not impart any flavor. Feel free to omit it if you prefer a lighter, natural color for your pudding.
Nutrition Information
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
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.