The Tastiest Vegan Banana Pudding Recipe
Banana pudding never gets better than the vegan version, and that is what this recipe is meant to show you how to make. The vegan banana pudding recipe produces the tastiest and most enjoyable result ever.
Equipment
- Medium saucepan
- Mixing bowl
- Measuring cups & spoons
- Blender or potato masher (for bananas)
- Serving dish or jars
- Plastic wrap or lid for chilling
Ingredients
For the pudding:
- 2 ripe bananas mashed
- 1 ripe banana sliced for layering
- 1 can 13.5 oz full-fat coconut milk
- 1 cup unsweetened almond milk or any plant milk
- 1/3 cup maple syrup or agave nectar
- 1/4 cup cornstarch or arrowroot powder
- 1 tbsp vanilla extract
- 1/4 tsp turmeric optional, for color
For layering:
- 1 to 2 bananas sliced
- 12–15 vegan vanilla cookies or graham crackers
Optional topping:
- Coconut whipped cream store-bought or homemade
- Crushed cookies for garnish
Instructions
Make the banana pudding base:
- In a blender or bowl, combine the 2 mashed bananas, coconut milk, almond milk, maple syrup, cornstarch, vanilla, and turmeric (if using).
- Whisk well until smooth and lump-free.
Cook the pudding:
- Pour the mixture into a saucepan over medium heat.
- Stir constantly with a whisk until it thickens (about 7–10 minutes). Don’t walk away—it can burn easily!
- Once thickened, remove from heat and let it cool slightly (10 minutes).
Layer the pudding:
- In a serving dish or jars, layer cookies, banana slices, and pudding. Repeat until full.
- Top with coconut whipped cream and extra crushed cookies if desired.
Chill:
- Cover and refrigerate for at least 2 hours to allow flavors to blend and pudding to set.
Nutrition
Calories: 280kcal
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