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!
Ingredients
- 1 cup mashed banana, about 2 large bananas
- 1 ½ cups canned coconut milk
- 3 tbsp tapioca flour, or arrowroot powder
- 1/2 tsp vanilla extract
- 2 tbsp maple syrup
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