Creamy Vegan Banana Pudding
This vegan banana pudding tastes just like the classic Southern dessert, rich and creamy without a drop of dairy or eggs. It comes together on the stovetop in about twenty minutes, then chills into a cool, luscious treat.
A silky coconut milk custard gets layered with sweet sliced bananas and crisp vanilla wafers. After a few hours in the fridge, you get the same soft, spoonable layers you remember, and you don’t have to tell anyone it’s entirely plant-based.
Why This Dairy-Free Pudding Works
Full-fat coconut milk makes a custard that feels every bit as velvety as the traditional egg-and-milk one. Cornstarch gives it a clean, sliceable set that holds its shape between bananas and cookies.
The bananas soften just enough as it sits, releasing their natural sweetness into the pudding. It’s the kind of dessert you make once and keep coming back to because it’s that good with that little effort.
Ingredients
- 2 cups full-fat coconut milk: use the canned variety, not the light version in a carton; the fat content is what creates the creamy texture
- 1/3 cup granulated sugar: plain white sugar dissolves easily; coconut sugar works too but darkens the color
- 3 tbsp cornstarch: the thickener that sets the pudding without eggs
- 1 tsp vanilla extract: rounds out the flavor
- Pinch of salt: makes the sweetness taste fuller
- 4 ripe bananas: sliced into rounds, the more speckled the peels, the sweeter the pudding
- 1 box (about 8 oz) vegan vanilla wafers: most store brands are accidentally vegan, but double check the label for no dairy or eggs
- 1 tbsp vegan butter: optional, stirs in at the end for a slightly silkier finish
Variations / Substitutions
- Make it gluten-free: use your favorite gluten-free vanilla cookies or even a layer of crushed GF graham crackers.
- Swap the sweetener: 1/3 cup of maple syrup or agave can replace the sugar; the custard will be a touch softer and the color slightly darker.
- Try a different milk: oat cream or cashew cream work instead of coconut milk, though the pudding will taste a little less rich.
- Add a hint of caramel: a tablespoon of date syrup or a drizzle of vegan dulce de leche between the layers adds a deep, toasty note.
For a chocolate twist, try the same layering method with a batch of Classic Vegan Chocolate Pudding.
How to Make Vegan Banana Pudding
Step 1: Whisk the Custard Base
Pour the 2 cups full-fat coconut milk into a liquid measuring cup or a bowl. In a medium saucepan, whisk together the 1/3 cup granulated sugar, 3 tablespoons cornstarch, and a pinch of salt until no lumps of cornstarch remain. Slowly pour in about a quarter of the coconut milk, whisking constantly until you have a smooth, loose paste.
The mixture will look pale and a little gritty at the start, then turn into a uniform slurry with no dry pockets. Taking the extra moment to whisk the starch in fully now prevents lumps later.
Step 2: Cook the Pudding
Whisk the rest of the coconut milk into the slurry in the saucepan. Set the pan over medium heat and cook, stirring continuously with a whisk or a silicone spatula, for 5 to 7 minutes. You’ll feel the custard start to resist a bit, then all at once it will thicken to a consistency that coats the back of a spoon. Remove the pan from the heat and stir in the 1 teaspoon vanilla extract and the optional 1 tablespoon vegan butter until the butter melts completely.
The custard goes from thin and milky to glossy and thick in about a minute once it reaches the right temperature. If you see any small lumps, a few vigorous whisks right at the end usually smooths them out.
Step 3: Layer the Dish
Sliver all 4 ripe bananas into rounds. Spread a very thin layer of the warm custard across the bottom of an 8×8-inch dish (or a similar size casserole). Arrange a single layer of vanilla wafers over the custard, breaking a few to fill gaps if needed. Scatter a layer of banana slices over the wafers, using about half of the fruit. Spoon half of the remaining custard on top and spread it gently to the edges. Repeat, adding another layer of wafers, the rest of the bananas, and finally the last of the custard, and smooth the top.
You’ll see the clear stripes of cookie, banana, and pudding building up in the dish. The custard will still be warm enough to settle into the spaces around the wafers, which is exactly what you want.
Step 4: Top and Chill
Slice a few extra rounds from a reserved banana and crush a handful of extra wafers. Scatter them across the surface for a finish that looks as good as it tastes. Press a sheet of plastic wrap directly onto the top of the pudding, smoothing out any air bubbles so a skin doesn’t form. Refrigerate for at least 4 hours, though overnight is even better.
When you pull it from the fridge, the pudding will be firm enough to scoop but soft and creamy on the spoon. Serve it cold straight from the dish, and watch it disappear fast.
Tips for the Best Vegan Banana Pudding
- Let the custard cool for only five to ten minutes before you start layering. If you pour it over the wafers while it is still warm, the cookies soften just the right amount without disintegrating.
- Choose bananas with plenty of brown speckles. Underripe bananas won’t give the same deep, sweet flavor, and their texture stays starchy even after chilling.
- If your wafers are very thick, you can quickly dip them in a little extra coconut milk before adding to the dish so they soften as they chill.
- This pudding tastes even better the next day. The wafers take on a cakey texture and the banana flavor intensifies, so it is a smart make-ahead dessert for a party.
Storing Leftover Banana Pudding
Keep the pudding tightly covered with plastic wrap or a lid in the refrigerator for up to 3 days. The wafers will continue to soften, turning the whole thing into something closer to a soft trifle, which is its own kind of delicious. There’s no need to reheat it; serve it straight from the fridge.
Frequently Asked Questions
Can I make this without refined sugar?
You can swap the granulated sugar for 1/3 cup of maple syrup or agave nectar. Reduce the coconut milk by 2 tablespoons to keep the custard from becoming too thin, and expect a slightly softer set and a gentle amber tint.
My pudding got lumpy, what went wrong?
Small lumps usually mean the cornstarch wasn’t fully dissolved in the cold liquid before you heated it. Next time, whisk the dry ingredients with a splash of the milk first until absolutely smooth, then whisk in the rest, and keep stirring without stopping once the pan hits the heat.
Can I use frozen bananas?
Fresh bananas work best here because frozen ones release a lot of water as they thaw, which can water down the custard and make the layers soggy. If you only have frozen, thaw them completely, drain off any liquid, and pat them dry before slicing.
Ingredients
Method
- In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in a small amount of coconut milk to form a smooth paste, then whisk in the rest.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, 5 to 7 minutes. Off heat, stir in vanilla and vegan butter if using.
- Spread a thin layer of custard in an 8×8-inch dish. Layer wafers, half the banana slices, and half the remaining custard. Repeat layers, ending with a smooth top of custard.
- Decorate with reserved banana slices and crushed wafers. Press plastic wrap directly onto the surface and chill for at least 4 hours before serving cold.
