This Vegan Banana Pudding is creamy, thick and bursting with fresh banana flavor! This pudding has the texture and feel of classic pudding, but it is made with healthier ingredients. Made entirely from scratch, this homemade Vegan pudding is naturally sweetened and great for breakfast, a snack or dessert!

Vegan banana pudding in a jar

Why You’ll Love This Recipe

  • This Vegan Banana Pudding is so creamy and thick!
  • It is made with only 5 healthy ingredients.
  • There are no added sugars, preservatives or additives.
  • This pudding is made without cornstarch, and it is corn free.
  • Unlike most puddings, this recipe is Vegan. For more recipes, see my Vegan recipes page.
  • In addition, this recipe is made with no tofu, no cashews, no eggs and no heavy cream.
  • This recipe is Paleo, Grain Free, Gluten Free, Dairy Free, Vegan, and Added Sugar Free.

What is Banana Pudding?

Banana pudding is a dessert that traditionally features a sweet vanilla custard. This custard is usually layered with cookies, Vanilla wafers or ladyfingers, and sliced bananas. A meringue or whipped cream is the topping. In this case, this Vegan Banana Pudding is simply banana flavored pudding. It can be layered with sliced banana, nuts, whipped coconut cream, or even chocolate chips!

Recipe Steps

Step 1

First, blend bananas in blender until smooth.

Blended bananas

Step 2

In a bowl, combine tapioca flour and canned coconut milk until no clumps remain.

Coconut milk with tapioca flour

Step 3

Add blended bananas, coconut milk mixture, and vanilla extract to a skillet over low heat.

Homemade pudding in skillet

Step 4

Whisk consistently for 8 to 10 minutes or until thickened.

White skillet with pudding

Step 5

Once thickened, either serve warm or refrigerate for at least 2 hours for a thicker result.

Banana custard in bowl

Step 6

Store pudding in fridge.

Frequently Asked Questions

How do you make Vegan Banana Pudding from scratch?

Vegan banana pudding can be easily made from scratch. This recipe outlines the steps to making the homemade version.

Can you use almond milk in pudding?

Almond milk will yield a less creamy version of banana pudding.

Is Jello pudding mix Vegan?

The Jello pudding mix contains no animal products, but it prompts you to add milk. As prepared, Jello pudding is NOT Vegan.

Can you freeze this?

I would not suggest freezing this pudding. It can be frozen and then thawed, but the consistency is slightly thrown off.

Expert Tips

  • Blended bananas yield a much smoother result.
  • I highly suggest using canned coconut milk because it is thicker and creamier than other Vegan milks. I do not suggest using a thin milk like almond milk or cashew milk.
  • While cooking, whisk constantly to prevent burning.
  • If mixture is starting to boil, reduce heat.
  • Pudding will lightly bubble while cooking; this is normal.
  • If not serving warm, store in fridge for at least 2 hours to thicken. The longer it is refrigerated, the thicker it will be.
Vegan banana pudding in jars

What Can I Use for Natural Food Coloring?

This Vegan banana pudding is very gray and neutral in color. To achieve a more yellow color, there are several different ways to naturally color it. Two of the most common yellow dyes are turmeric and mustard which would NOT taste great in this pudding.

Consider adding a little bit of cashew butter or peanut butter to the pudding while cooking for a yellow color. Peanut powder will also add some color. This will alter the flavor slightly, but provide some color. I also suggest adding some sliced bananas on top while serving!

Dairy free pudding

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If you make this recipe, I would love to see it! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!

Vegan banana pudding in a jar

Get the Recipe: Vegan Banana Pudding From Scratch (Gluten Free)

This Vegan Banana Pudding from scratch is so smooth and creamy! This easy recipe is made with only 5 ingredients. It has the perfect amount of sweetness and natural banana flavor!
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Ingredients

Instructions 

  • First, add peeled bananas to a blender. Blend until smooth.
  • In a bowl, mix together canned coconut milk and tapioca flour until completely smooth and no clumps remain.
  • Add blended banana, milk mixture, vanilla extract and maple syrup to a skillet over low heat.
  • Whisk consistently for 8 to 10 minutes, or until banana pudding begins to thicken. Depending on heat level, it may thicken after only 5 minutes.
  • Once thickened, place pudding in a bowl. Serve warm immediately or refrigerate for at least 2 hours, up to overnight.
  • Finally, once pudding has thickened to your liking, serve!

Notes

  • I highly recommend blending the bananas for a smoother and creamier result.  Mashed bananas will lead to lumpy pudding.
  • Shake canned coconut milk before opening.  Then, pour into measuring cup before use.
  • Whisk constantly to prevent burning.
  • Pudding may thicken as quickly as 5 minutes depending on heat level and strength of stovetop.
  • Once pudding has thickened, either serve immediately warm or refrigerate for a thicker result.
  • Honey can be used in place of maple syrup for a non Vegan option.
  • This pudding is neutral in color.
  • See above for ways to achieve a more yellow color.
  • Store pudding in an airtight container in the fridge for up to 4 days.
Calories: 312kcal, Carbohydrates: 32g, Protein: 3g, Fat: 22g, Saturated Fat: 19g, Sodium: 15mg, Potassium: 463mg, Fiber: 3g, Sugar: 16g, Vitamin A: 36IU, Vitamin C: 7mg, Calcium: 28mg, Iron: 2mg

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