Okay, gather ’round, because I’ve got a secret I just HAVE to spill! You know those moments when you crave something utterly comforting, something that feels like a warm hug in a bowl? For me, that’s always been banana pudding. But finding a really good *vegan* version? That felt like searching for a unicorn! Most recipes were either too complicated, too watery, or just… missing something. I tried so many flops, friends, you wouldn’t believe it!

Then came the breakthrough! I started playing around with coconut milk, thinking maybe that creamy richness was the key. And oh. my. goodness. It works! This Vegan Coconut Banana Pudding is everything I dreamed of and more. It’s ridiculously creamy, surprisingly simple to pull together (seriously, no fancy footwork required!), and has that perfect balance of sweet banana, delicate vanilla wafers, and that lovely hint of coconut. It’s become my go-to, my happy place dessert, and I just know you’re going to fall head over heels for it too!

Why You’ll Adore This Vegan Coconut Banana Pudding

Okay, so why is *this* Vegan Coconut Banana Pudding going to be your new favorite? Let me tell you!

First off, it’s SO incredibly easy. We’re talking minimal fuss, maximum deliciousness. You don’t need to be a pastry chef, trust me!
It’s completely vegan, obviously! Perfect for anyone avoiding dairy or eggs, but honestly, even dairy lovers won’t miss a thing here.
The flavor combo is just divine. Ripe bananas, sweet vanilla wafers, and that lush, creamy coconut base? It’s a match made in dessert heaven.
And the texture! Oh, the texture. It’s smooth, rich, and satisfyingly thick after it chills. It’s exactly what banana pudding should be.

Seriously, this dessert is a winner in every single way!

Ingredients for Your Vegan Coconut Banana Pudding

Alright, let’s get down to business! Here’s what you’ll need to whip up this magical Vegan Coconut Banana Pudding. It’s a short and sweet list, promise!

Grab these goodies:

1 cup of full-fat coconut milk (the kind in the can, for maximum creaminess!)
1/2 cup of your favorite plant-based milk (almond, soy, oat, whatever you like!)
1/4 cup of cornstarch
1/4 cup of maple syrup
1 teaspoon of vanilla extract
A tiny pinch, just 1/4 teaspoon, of salt
4 lovely, ripe bananas, sliced up
And one box of vegan vanilla wafers

See? Simple, right? Get these ready, and we’ll move on to the fun part!

Step-by-Step Guide to Making Vegan Coconut Banana Pudding

Okay, now for the fun part! Putting it all together is surprisingly simple, and you’ll be well on your way to diving into this creamy goodness in no time. Just follow these steps, and you’ll have perfect Vegan Coconut Banana Pudding every single time. Trust me, it’s easier than you think!

Preparing the Creamy Pudding Base

This is where the magic starts! We’re going to make that luscious, thick pudding that holds everything together. Grab a medium saucepan – not too big, not too small. Whisk together the full-fat coconut milk, your plant-based milk, cornstarch, maple syrup, vanilla extract, and that little pinch of salt. Make sure everything is nice and smooth before you turn on the heat.

Now, pop that saucepan onto medium heat. This is the part where you need to stick around and stir! Keep whisking constantly. You’ll see the mixture start to thicken up. Don’t stop stirring until it comes to a gentle boil – you’ll see bubbles popping on the surface. Once it boils and is nice and thick, take it right off the heat. Let it sit for just a few minutes to cool down slightly while you get your serving dish ready.

Layering Your Vegan Coconut Banana Pudding

Time to build this beautiful dessert! Get whatever dish you want to serve it in – a big trifle dish looks gorgeous, or individual bowls work great too. Start with a layer of those lovely vegan vanilla wafers on the bottom. Don’t be shy, cover the base!

Next, arrange a layer of your sliced ripe bananas over the wafers. Then, spoon some of that warm, creamy pudding mixture right over the bananas. Smooth it out gently. Now, just repeat! Another layer of wafers, then bananas, then pudding. Keep going until you’ve used up all your ingredients, making sure that the very top layer is pudding. It just looks so inviting that way!

Chilling Your Vegan Coconut Banana Pudding

This last step is crucial, friends! Once your pudding is all layered up, cover the dish. Plastic wrap works perfectly, just make sure it’s touching the surface of the pudding to prevent a skin from forming. Now, pop it into the refrigerator. It needs to chill for at least 4 hours. This time is super important because it lets the pudding set up properly and the wafers soften into that lovely, cakey texture. If you can, leave it in there even longer – overnight is ideal! The flavors really meld and deepen. Patience is key here, but oh so worth it!

Essential Equipment for Vegan Coconut Banana Pudding

Okay, you don’t need a ton of fancy gadgets for this! Just a few basics you probably already have in your kitchen. You’ll definitely need a good medium-sized saucepan for cooking the pudding base. Grab a whisk too – it’s your best friend for keeping things smooth! And of course, you’ll need a sturdy spoon for layering and a serving dish, big or small. That’s pretty much it!

Tips for Perfecting Your Vegan Coconut Banana Pudding

Want to take your Vegan Coconut Banana Pudding from great to absolutely *amazing*? Here are a few little tricks I’ve picked up along the way:

For a Thicker Pudding: If you like your pudding extra thick and decadent, simply use a little less of the plant-based milk. Start with maybe 1/4 cup instead of 1/2, and see how it thickens. You can always add a splash more if needed, but you can’t take it away!
Spice It Up: Don’t be afraid to add a little sprinkle of warmth! A pinch of cinnamon or nutmeg whisked into the pudding base adds a lovely depth of flavor that complements the banana and coconut beautifully.
Ripe Bananas are Key: Make sure your bananas are ripe – the kind with a few brown spots. They’re sweeter and softer, which is exactly what you want for banana pudding.

Just these small adjustments can make a big difference!

Serving and Storing Vegan Coconut Banana Pudding

Okay, the hardest part is over: waiting for it to chill! When you’re ready to serve this gorgeous Vegan Coconut Banana Pudding, you can totally enjoy it just as it is – it’s honestly perfect on its own. But if you want to get a little fancy, a dollop of whipped coconut cream on top is just divine! A little sprinkle of toasted coconut flakes or a dusting of cinnamon adds a nice touch too.

Got leftovers? Lucky you! Just cover the dish tightly with plastic wrap or pop it into an airtight container. It’ll keep beautifully in the refrigerator for about 3-4 days. The wafers will continue to soften, making it even more like a delicious cakey pudding as the days go on!

Answering Your Questions About Vegan Coconut Banana Pudding

Okay, I know you might have a few questions swirling around in your head about making this Vegan Coconut Banana Pudding, especially if you’re new to vegan baking or just have different things in your pantry! Let’s tackle some common ones.

Can I use a different plant-based milk? Absolutely! I usually use almond or soy milk because that’s what I have on hand, but oat milk or even cashew milk would work beautifully. Just make sure it’s unsweetened so you control the sweetness with the maple syrup.

What if my pudding isn’t thickening? Don’t panic! This usually happens if it didn’t quite reach a boil or didn’t boil long enough. Put it back on medium heat and whisk constantly until you see those bubbles popping and it thickens up. Sometimes adding a tiny extra sprinkle of cornstarch mixed with a tablespoon of cold milk first can help, but usually, just bringing it to a proper boil does the trick.

Can I use a different sweetener? Maple syrup is my favorite here because it adds a lovely flavor, but you could probably use agave or even a granulated vegan sugar. Just know the flavor might be slightly different.

What about adding other fruits or mix-ins? You could totally experiment! Some people like adding chopped nuts or a sprinkle of chocolate chips, but honestly, the classic banana and wafer combo is what makes this pudding shine. Stick to the recipe first, then get creative!

Estimated Nutritional Information

Just a quick note about the nutritional info provided! Think of it as a helpful estimate, not an exact science. The actual values can totally change depending on the specific brands of coconut milk, plant-based milk, vanilla wafers, and maple syrup you use. Every brand is a little different! So, while it gives you a good idea, remember these numbers can vary a bit.

Share Your Vegan Coconut Banana Pudding Experience

Alright, now it’s YOUR turn! I can’t wait to hear how your Vegan Coconut Banana Pudding turns out. Did you love it as much as I do? Did you add any fun twists? Please, please, please leave a comment below and tell me all about it! And hey, if you feel like it, leave a rating too! Happy baking (and eating!).

Awful Kitchen Flops Made 1 Vegan Coconut Banana Pudding

Author: memorecipes.com
Total Time: 4 hours 25 minutes
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

Creamy vegan banana pudding with coconut milk.

Ingredients

Scale

1 cup full-fat coconut milk
1/2 cup plant-based milk
1/4 cup cornstarch
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
4 ripe bananas, sliced
1 box vegan vanilla wafers

Instructions

In a medium saucepan, whisk together coconut milk, plant-based milk, cornstarch, maple syrup, vanilla extract, and salt.
Heat over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat and let cool slightly.
In a serving dish, layer vanilla wafers, sliced bananas, and the pudding mixture.
Repeat layers until all ingredients are used, ending with pudding on top.
Cover and refrigerate for at least 4 hours, or until chilled and set.

Notes

For a thicker pudding, use less plant-based milk.
Add a sprinkle of cinnamon or nutmeg for extra flavor.
Top with whipped coconut cream before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 30g
Sodium: 120mg
Fat: 15g
Saturated Fat: 12g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg

Keywords: vegan, banana pudding, coconut, dessert, plant based