Why You’ll Love Vegan Banana Pudding Recipe
This recipe is completely dairy-free while still tasting rich and creamy. It’s easy to prepare ahead of time, making it perfect for gatherings, holidays, or a chilled dessert after dinner. The bananas add natural sweetness, the cookies soften into the pudding, and the whipped topping makes every bite light and fluffy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
4–5 medium bananas, peeled and sliced into discs
Vegan vanilla cookies, to taste
Directions
In a small bowl, whisk together the almond milk and cornstarch until smooth. Set aside.
In a small saucepan, heat the coconut milk over medium heat. Once warm, slowly whisk in the almond milk and cornstarch mixture.
Let the mixture simmer for about 7 to 8 minutes, stirring often, until thickened.
Stir in the vanilla extract, maple syrup, and salt. Add the turmeric at this stage if using it for color.
Transfer the pudding mixture to a bowl and let it cool at room temperature for 20 minutes. Cover and refrigerate for 2 to 3 hours, or until fully set and thickened.
Remove the pudding from the refrigerator and stir in 1 cup of vegan whipped topping until well combined.
In your serving dish or individual cups, layer vegan vanilla cookies, banana slices, and pudding. Repeat the layers as desired.
Top with the remaining vegan whipped topping and serve chilled.
Servings and timing
Servings: 8
Prep time: 20 minutes
Chill time: 3 hours
Cook time: 10 minutes
Total time: 3 hours 40 minutes
Variations
Use oat milk or soy milk instead of almond milk for a different flavor and texture.
Add a layer of crushed vegan cookies on top for extra crunch.
Use coconut whipped cream for an even richer coconut flavor.
Add a little cinnamon or nutmeg to the pudding for a warmer flavor.
Make individual pudding cups for easy serving at parties.
Storage/Reheating
Store vegan banana pudding covered in the refrigerator for up to 3 days. The cookies will soften as the pudding sits, which gives it a classic creamy texture.
This dessert is best served cold and does not need reheating. Freezing is not recommended because the bananas and pudding may become watery after thawing.
FAQs
Can I make vegan banana pudding ahead of time?
Yes, this dessert is great for making ahead. Prepare it a few hours before serving so the pudding has time to chill and the layers can set.
Can I use a different plant-based milk?
Yes, oat milk, soy milk, or cashew milk can be used instead of almond milk.
Does this pudding taste like coconut?
It has a mild coconut flavor from the full-fat coconut milk, but the banana, vanilla, and maple syrup help balance it.
Can I make this without vegan whipped topping?
Yes, but the pudding will be thicker and less fluffy. You can also use coconut whipped cream as a substitute.
Why is turmeric optional?
Turmeric adds a light yellow color to the pudding. Use only a small pinch so it does not affect the flavor.
Can I use arrowroot starch instead of cornstarch?
Yes, arrowroot starch works well as a substitute and helps thicken the pudding.
What kind of cookies should I use?
Use vegan vanilla wafers or any vegan vanilla cookies you enjoy.
How do I keep bananas from browning?
Assemble the pudding close to serving time, or make sure the banana slices are covered well by pudding and whipped topping.
Can I make this gluten-free?
Yes, use gluten-free vegan vanilla cookies.
Can I serve this in individual cups?
Yes, individual cups are a great option for parties, meal prep, or easy portion control.
Conclusion
Vegan banana pudding is a creamy, comforting dessert that’s easy to prepare and perfect for sharing. With layers of homemade dairy-free pudding, sweet bananas, vegan cookies, and whipped topping, it delivers classic banana pudding flavor in a plant-based way.
Vegan Banana Pudding
This creamy vegan banana pudding is layered with fresh bananas, vanilla cookies, and fluffy whipped topping for a classic dairy-free dessert. Rich coconut milk and maple syrup create a smooth, naturally sweet pudding filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 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
- 4–5 medium bananas, peeled and sliced into discs
- Vegan vanilla cookies, to taste
Instructions
- In a small bowl, whisk together the almond milk and cornstarch until fully combined. Set aside.
- In a small saucepan over medium heat, warm the coconut milk until hot but not boiling.
- Slowly whisk the almond milk and cornstarch mixture into the saucepan. Simmer for 7 to 8 minutes, stirring frequently, until thickened.
- Stir in the vanilla extract, maple syrup, salt, and turmeric if using.
- Transfer the pudding mixture to a bowl and let cool at room temperature for 20 minutes. Cover and refrigerate for 2 to 3 hours until fully chilled and thickened.
- Remove the pudding from the refrigerator and fold in 1 cup of the vegan whipped topping until smooth and creamy.
- In serving dishes or a large trifle dish, layer vegan vanilla cookies, banana slices, and pudding. Repeat layers as desired. Top with the remaining whipped topping before serving.
Notes
- Arrowroot starch can be used instead of cornstarch for a similar texture.
- Turmeric is optional and only adds color, not flavor.
- Chill thoroughly before assembling for the best pudding consistency.
- Store leftovers covered in the refrigerator for up to 3 days.
- For extra flavor, garnish with crushed cookies or banana slices before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 19 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
