Introduction
Close your eyes and imagine a warm, sunlit kitchen: the sweet perfume of ripe bananas fills the air, mingling with a whisper of vanilla and the gentle coconut scent that hints of the pudding to come. The first spoonful is creamy and silk-smooth, a little bit custardy, with tender banana slices and the faint, satisfying crunch of vanilla wafers softening into bliss. It’s comfort in a bowl — nostalgic, tender, and quietly indulgent.
This vegan banana pudding is the kind of recipe that wraps you in a hug. It’s perfect for cozy weekend breakfasts turned dessert, potlucks where you want something familiar yet dairy-free, or holiday spreads where a crowd-pleasing, make-ahead dish is needed. Whether you’re sharing it at a family gathering, preparing a fuss-free treat for friends with dietary restrictions, or sneaking spoonfuls late at night, it’s approachable, emotionally comforting, and adaptable to many occasions.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 10 minutes (stove-top thickening)
- Total Time: 2 hours 25 minutes (includes chilling)
- Servings: 8 (about 1/2–2/3 cup per serving)
- Difficulty Level: Easy — great for beginner cooks
Nutrition Highlights
Estimated nutrition per serving (1 of 8). These are approximate values calculated from standard ingredient nutrition profiles and rounded; estimates are based on USDA FoodData Central entries and typical product labels. For guidance on added sugar and daily limits, consult resources such as the Mayo Clinic or CDC.
- Calories: ~355 kcal
- Protein: ~3.5 g
- Total Carbohydrates: ~60 g
- Dietary Fiber: ~2.5 g
- Total Sugars: ~34 g (includes added and natural sugars)
- Total Fat: ~11 g
- Saturated Fat: variable, depending on coconut products used
- Sodium: variable (depends on cookies and whipped cream brands)
Notes on accuracy: nutrition varies significantly with ingredient choices (full-fat vs. light coconut milk, brand of vegan wafers, homemade whipped cream). These estimates assume unsweetened light coconut milk and a typical 11-oz box of vegan vanilla wafers. For precise tracking, input your exact brands and quantities into a nutrition calculator or consult USDA FoodData Central.
Perfect For…
- Potlucks and family gatherings: It’s nostalgic and familiar, pleasing both vegan and omnivore guests.
- Make-ahead entertaining: Refrigerate so the layers marry and the wafers soften to the perfect texture.
- Comfort cravings: Silky custard and banana is comfort-food gold — ideal for rainy afternoons or quiet weekend brunches.
- Health-minded swaps: With ingredient tweaks (light coconut milk, less sugar, gluten‑free wafers), it can fit many dietary needs without losing its soul.
Preparation Guide
Ingredients
- 4 ripe bananas (about 1 1/4–1 1/2 lb / 560–680 g total)
- 1 box (≈11 oz / 312 g) vegan vanilla wafer cookies
- 2 cups unsweetened light coconut milk (or your preferred non-dairy milk)
- 1/2 cup granulated vegan sugar (≈100 g)
- 1/4 cup cornstarch (≈32 g)
- 1 tsp vanilla extract
- 1 cup coconut whipped cream (store-bought or homemade)
Optional ingredients and substitutions
- For richer pudding: use full-fat canned coconut milk.
- Lower sugar: reduce granulated sugar to 1/3 cup, or substitute 1/3 cup coconut sugar or maple syrup (note: liquid sweeteners change thickening slightly).
- Gluten-free: use GF vanilla wafers or broken graham-style GF cookies.
- Added texture: fold in chopped toasted walnuts or pecans (if not serving nut-free).
- Extra flavor: 1/2 tsp ground cinnamon or a pinch of nutmeg with the vanilla.
- Vegan instant pudding alternative: use vegan instant vanilla pudding mix to skip the cornstarch method.
Instructions
- In a saucepan, whisk together the coconut milk, sugar, cornstarch, and vanilla extract over medium heat.
- Cook until the mixture thickens, stirring constantly. This usually takes 6–10 minutes; watch for the pudding to come to a gentle simmer and take on a glossy, thick custard-like consistency.
- Once thickened, remove from heat and let cool for 10–15 minutes (stir occasionally to prevent skin forming). If you want a smoother pudding, strain through a fine-mesh sieve.
- In a serving dish or individual glasses, layer the vegan vanilla wafer cookies (whole or broken), banana slices, and a generous spoonful of the cooled pudding mixture.
- Repeat layers until all ingredients are used, finishing with pudding on top.
- Top with heaps of coconut whipped cream. You can also sprinkle crushed wafers or a dusting of cinnamon.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the wafers to soften.
Practical tips
- Whisk constantly while cooking to prevent lumps and stickiness. If lumps form, vigorously whisk or briefly use an immersion blender off heat.
- To prevent browned pudding or burning, keep heat at medium; don’t let it roar.
- Cool slightly before layering so fresh bananas don’t brown quickly. Toss banana slices in a tiny splash of lemon juice if you’ll be assembling much earlier.
- For clean layers in glasses, chill the pudding thoroughly so it sets more firmly.
Best Pairings
- Beverage pairings: Serve with strong coffee, chai, or a tall glass of cold oat milk for contrast. The espresso’s bitterness balances the pudding’s sweetness.
- Light accompaniments: Fresh berries or a simple berry compote cut through the sweetness and add brightness.
- As a plated dessert: Add a drizzle of salted caramel sauce (vegan) or a sprinkle of toasted coconut flakes.
- Snack-style: Spoon into small mason jars for grab-and-go treats or lunchbox desserts.
Keeping it Fresh
- Room temperature: Not recommended to keep longer than 2 hours (perishable due to coconut cream and sliced banana).
- Refrigerator: Store covered for 3–4 days. For best texture, cover the surface with plastic wrap or wax paper pressed onto the pudding to prevent a skin from forming, then seal. Expect the wafers to continue softening over time.
- Freezer: Freezing the fully assembled pudding isn’t recommended — bananas and coconut whipped cream change texture when frozen. You can freeze leftover pudding (without wafers and whipped cream) in an airtight container for up to 1 month; thaw in the refrigerator and stir gently, but texture will be somewhat altered.
Chef’s Advice
- Choose bananas that are ripe but not overly mushy — yellow with a few brown flecks is ideal. Overripe bananas can turn mushy when sliced and cause a darker pudding.
- If you want a silky pudding, strain it after cooking to remove any cornstarch bits.
- Toast a few wafers briefly and crush them for a crunchy topping contrast. Add just before serving to keep crunch.
- Taste and adjust: after cooking your pudding, taste for sweetness — different milks and cookies vary; you can stir in a touch more vanilla or a pinch of salt to balance.
- Make it ahead: assemble and chill overnight for flavors that deepen; add whipped cream and any crunchy toppings right before serving.
Creative Twists
- Tropical Banana Coconut: Use full-fat canned coconut milk and fold in 1/2 cup crushed pineapple (drained) between layers. Top with toasted shredded coconut.
- Chocolate-Banana Pudding: Stir 1/4–1/2 cup cocoa powder into the hot pudding (add a splash more milk if needed). Use chocolate vegan wafers or sandwich a thin layer of dairy-free chocolate spread between wafers.
- Boozy Adult Version: Stir 1–2 tbsp dark rum or banana liqueur into the cooled pudding before layering. Reduce added sugar by a tablespoon or two if desired.
- Gluten-Free & Nut-Forward: Use gluten-free vanilla wafers and layer with chopped toasted pecans and a smear of almond butter for a richer texture.
Recipe Q&A
Q: Can I make this pudding without cornstarch?
A: Yes — you can use a vegan instant pudding mix as an alternative, or use arrowroot powder (1:1 substitution with cornstarch) for a clearer finish. If you prefer no thickener, simmer longer with mashed bananas to naturally thicken, but texture will be different.
Q: My pudding is lumpy. How do I fix it?
A: Vigorously whisk while warm or puree briefly with an immersion blender; for a perfectly smooth result, strain through a fine-mesh sieve into a bowl.
Q: How do I keep banana slices from browning?
A: Toss slices lightly in lemon or lime juice (just a splash) before layering. Alternatively, assemble closer to serving time.
Q: Can I make this nut-free?
A: Yes — use a nut-free non-dairy milk (like oat or soy) and ensure coconut whipped cream and wafers are made in nut-free facilities if allergy-sensitive.
Q: Can I scale the recipe up or down?
A: Absolutely. Keep the ratio of cornstarch to liquid roughly the same (about 1/4 cup cornstarch per 2 cups liquid) and adjust sweetener to taste.
Conclusion
This vegan banana pudding is a comforting, crowd-pleasing dessert that proves dairy-free can still be decadently creamy. It’s easy to adapt for celebrations, weeknight treats, or thoughtful gatherings — and the make-ahead convenience makes it a host’s best friend. I hope you try this recipe, tinker with the variations, and share your photos and tips with the community.
For another no-cook take and additional techniques, check out this Easy Vegan Banana Pudding (No-Cook) – My Quiet Kitchen. If you’d like a slightly different vegan version with step-by-step photos, see Vegan Banana Pudding – Nora Cooks.
Happy cooking — and don’t forget to save a spoonful for yourself.
Print
Vegan Banana Pudding
- Total Time: 145 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A comforting and creamy vegan banana pudding layered with ripe bananas, vanilla wafers, and coconut whipped cream, perfect for any occasion.
Ingredients
- 4 ripe bananas (about 1 1/4–1 1/2 lb / 560–680 g total)
- 1 box (≈11 oz / 312 g) vegan vanilla wafer cookies
- 2 cups unsweetened light coconut milk (or your preferred non-dairy milk)
- 1/2 cup granulated vegan sugar (≈100 g)
- 1/4 cup cornstarch (≈32 g)
- 1 tsp vanilla extract
- 1 cup coconut whipped cream (store-bought or homemade)
Instructions
- In a saucepan, whisk together the coconut milk, sugar, cornstarch, and vanilla extract over medium heat.
- Cook until the mixture thickens, stirring constantly, for about 6–10 minutes until it reaches a gentle simmer.
- Remove from heat and let cool for 10–15 minutes, stirring occasionally.
- In a serving dish or individual glasses, layer the vegan vanilla wafer cookies, banana slices, and a spoonful of the cooled pudding mixture.
- Repeat the layers until all ingredients are used, finishing with pudding on top.
- Top with coconut whipped cream and optional toppings. Refrigerate for at least 2 hours before serving.
Notes
For a smoother pudding, strain it after cooking. Adjust sweetness to taste as different brands of cookies and milk may vary.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/2–2/3 cup)
- Calories: 355
- Sugar: 34g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2.5g
- Protein: 3.5g
- Cholesterol: 0mg
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