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Vegan Banana Pudding

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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.

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
  • 45 medium bananas, peeled and sliced into discs
  • Vegan vanilla cookies, to taste

Instructions

  1. In a small bowl, whisk together the almond milk and cornstarch until fully combined. Set aside.
  2. In a small saucepan over medium heat, warm the coconut milk until hot but not boiling.
  3. Slowly whisk the almond milk and cornstarch mixture into the saucepan. Simmer for 7 to 8 minutes, stirring frequently, until thickened.
  4. Stir in the vanilla extract, maple syrup, salt, and turmeric if using.
  5. 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.
  6. Remove the pudding from the refrigerator and fold in 1 cup of the vegan whipped topping until smooth and creamy.
  7. 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.

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