Dairy Free Banana Pudding
A creamy, dairy-free twist on the classic banana pudding! This indulgent dessert features smooth almond milk custard, fresh bananas, and layers of crunchy vanilla wafers. Perfect for those avoiding dairy without compromising flavor.
Ingredients
- 1 ⅓ cups almond milk or oat milk for variation
- ½ cup coconut cream
- 4 tbsp cornstarch
- ½ cup organic cane sugar or maple syrup for a refined sugar-free version
- 1 ½ tbsp vanilla extract
- 1 box dairy-free vanilla wafers or graham crackers
- 3 ripe bananas sliced
- 1 container Coco Whip for topping, optional
Instructions
- Prepare the Pudding: In a saucepan over medium heat, combine almond milk and coconut cream. Stir gently.
- Thicken the Mixture: In a small bowl, mix cornstarch with 2 tbsp of warm almond milk to prevent lumps. Gradually stir this into the saucepan.
- Sweeten & Cook: Add organic cane sugar and whisk continuously for about 5 minutes until thick and smooth.
- Enhance the Flavor: Remove from heat and stir in vanilla extract. Let it cool slightly.
- Assemble the Layers: In a glass serving cup or dish, layer vanilla wafers, banana slices, and pudding. Repeat until full.
- Chill & Serve: Cover with plastic wrap and refrigerate for at least 30 minutes (or overnight). Before serving, top with Coco Whip and crushed wafers.
Notes
Swap almond milk for oat milk or use maple syrup instead of cane sugar. Store in an airtight container in the fridge for up to 4 days. Add wafers just before serving to keep them crisp. Add cocoa powder for a chocolate banana pudding or top with fresh berries for extra flavor.