This homemade vegan banana pudding is so delicious, that you won’t believe it’s plant-based! This recipe uses fresh bananas and coconut milk to make a creamy pudding with a rich banana flavor.
Homemade pudding is a dessert staple and can be used to make a variety of different dessert recipes. This recipe can be used to make southern vegan banana pudding, which is when you layer vegan vanilla pudding with vegan vanilla wafers and top it with cool whip (or in this case, coconut whipped cream).
Whether you’re using this recipe to make a banana cream pie or homemade vegan banana pudding cups, you’ll love the flavor of this vegan pudding!
How To Make Vegan Banana Pudding
For this recipe you will need two ripe bananas, full-fat coconut milk, can sugar, corn starch or arrowroot powder, coconut oil, vanilla extract, turmeric (optional) and coconut whipped cream.
In a small or medium saucepan heat 1 1/4 cup coconut milk and sugar together over medium heat. Bring to a simmer. In a separate bowl mix 1/4 cup of coconut milk with the cornstarch and mix until smooth. Next, whisk the cornstarch mixture into the simmering coconut milk. Reduce the heat and stir until the pudding thickens.
Then remove the pot from the heat and stir in the coconut oil and vanilla extract. You may also add a pinch of turmeric to add a yellow color to the banana pudding. Pour the pudding into a container and cover with plastic wrap. Refrigerate for 2-3 hours or until the pudding sets.
Lastly, when you’re ready to serve the pudding, chop one banana up and mix it into the pudding. Then, take the second banana and slice it up. Layer the banana with the pudding in individual cups and ass a dollop of coconut whipped cream to the top of the pudding cups. Sprinkle with toasted coconut and serve immediately.
Vegan Banana Pudding FAQ
Vegan Banana Pudding
Love banana pudding? This plant-based take on this famous dish is so delicious, you won’t be able to tell it’s vegan! This delicious vegan banana pudding recipe is made with simple ingredients like coconut milk, organic cane sugar, corn starch, coconut oil, bananas, and vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes + cooling time
- Yield: 4 servings 1x
- Category: dessert
- Method: stovetop
- Cuisine: american
- Diet: Vegan
- 1 1/2 cups full-fat coconut milk
- 1/4 cup cane sugar (or agave syrup)
- 3 tablespoons corn starch or arrowroot powder
- 1 tablespoon coconut oil or vegan butter
- 1/2 teaspoon vanilla extract
- 2 – 3 ripe bananas, sliced
- 1/8 teaspoon turmeric (optional – adds color)
- whipped coconut cream (optional)
- toasted coconut (optional)
- gluten-free vanilla wafers (optional)
- In a small bring 1 1/4 cup coconut milk and sugar to a simmer over medium heat.
- Wisk 1/4 cup of coconut milk with corn starch or arrowroot powder.
- Pour the cornstarch mixture into the simmering coconut milk.
- Reduce the heat to low and whisk until thick.
- Remove the pot from the heat and stir in the coconut oil, vanilla extract and turmeric (if using).
- Refrigerate the pudding for 2-3 hours or until set.
- When ready to serve, chop one banana up and mix it into the pudding.
- Take the second banana and slice it up. Layer the sliced bananas with the pudding in individual servings and top with coconut whipped topping and toasted coconut. If making southern style pudding, layer the pudding with banana slices, vanilla wafers, and top with whipped cream.
Store any leftovers in an airtight container in the fridge for up to 5 days.
- Serving Size: 1 pudding cup