Vegan Banana Pudding Recipe

Vegan Banana Pudding Recipe

This Vegan Banana Pudding Recipe is a delicious and creamy dessert that will satisfy your sweet tooth. Made with ripe bananas, coconut milk, and a few simple ingredients, it’s a dairy-free and egg-free version of the classic dessert. This recipe is not only incredibly tasty but also packed with nutrients from the bananas and coconut milk. Whether you’re a vegan or simply looking for a healthier dessert option, this vegan banana pudding is sure to impress!

Here’s the full recipe for Vegan Banana Pudding, along with the nutrition facts and servings:


  • 4 ripe bananas
  • 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
  • 1/4 cup maple syrup
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Vegan vanilla wafers or vegan graham crackers, for layering (optional)
  • Sliced bananas and crushed vegan cookies, for garnish (optional)


  1. Peel the ripe bananas and slice them into thin rounds. Set aside.
  2. Open the can of refrigerated coconut milk and carefully scoop out the solid coconut cream that has separated at the top. Place the solid coconut cream into a mixing bowl, leaving behind any liquid. Use a hand mixer or whisk to beat the coconut cream until creamy and smooth.
  3. In a separate small bowl, whisk together the maple syrup, cornstarch, vanilla extract, and salt until well combined.
  4. Transfer the maple syrup mixture to a medium-sized saucepan and heat over medium heat. Stir continuously until the mixture thickens, which should take about 4-5 minutes. Once thickened, remove the saucepan from heat and let it cool for a few minutes.
  5. Add the thickened maple syrup mixture to the bowl of whipped coconut cream. Use the hand mixer or whisk to blend everything together until you have a smooth pudding consistency.
  6. Begin layering the banana pudding by placing a layer of sliced bananas at the bottom of individual serving dishes or a large serving dish. If desired, add a layer of vegan vanilla wafers or graham crackers on top of the sliced bananas.
  7. Pour a portion of the pudding mixture over the first layer of bananas (and cookies if added). Repeat this process to create additional layers, alternating between sliced bananas and the pudding mixture. Finish with a layer of the pudding mixture on top.
  8. Cover the dish(es) with plastic wrap and refrigerate for at least 2 hours or until the pudding has set and chilled.
  9. When ready to serve, garnish with additional sliced bananas and crushed vegan cookies, if desired.

Nutrition Facts (per serving, based on 6 servings):

  • Calories: 283
  • Total Fat: 13g
    • Saturated Fat: 11g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 118mg
  • Total Carbohydrate: 44g
    • Dietary Fiber: 3g
    • Sugars: 26g
  • Protein: 1g


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