BANANA PUDDING YOU GUYS…need I say more?
If you’re a sensitive vegan like me, you may be hyper aware of your sugar and treats intake. However, I personally believe that indulging occasionally in simple pleasures such as this can be a huge boost to your day, especially if you keep it on the healthy side.
That’s why I decided to experiment with a vegan banana pudding that banks on natural sweetness, instead of using processed sugars. In addition, I’ve added turmeric to give it a healthy kick + beautiful yellow hue that mimics your classic boxed pudding.
The result? A creamy, moan-worthy dessert that’s not only easy to make, but tastes even better than the original.
Vegan banana pudding that’s actually healthy!
What’s more is that this vegan banana pudding is a great alternative for those who have sensitive kids too, because it doesn’t contain artificial colors and preservatives like your average JELL-O box does.
My son is especially sensitive to chemical dyes and excess sugar, so I’m always trying to brainstorm ways he can indulge naturally. Making this pudding means he gets to relish in a the joys of summertime treats, as well as get the healthy benefits of using real bananas (which includes plenty of potassium, fiber, B6, vitamin C, PROTEIN, magnesium, and more*).
Perhaps the best part is that this dairy-free banana pudding takes only 10 minutes to make from start to finish, giving you one more reason to NEVER USE THE BOX AGAIN.
Layer it in a serving bowl with sliced bananas and animal crackers (see more on this in the allergy info section below) or eat it naked.
I mean the pudding silly, but I’m not here to ask questions.
Allergy-Info & Substitutions
- This banana pudding is 100% vegan, meaning it is meat-free, dairy-free, and egg-free. It is also naturally nut-free, soy-free, and nightshade-free.
- Make it gluten-free banana pudding by switching out your cookies for animal crackers that are gluten-free (and hopefully vegan) friendly. Or just leave them out altogether and relish in the heaven that is naked pudding. Ohhh yeahhh.
- Make it coconut-free by using almond milk instead of coconut milk, although keep in mind this may change the texture.
- Want another healthy pudding recipe? Check out my delicious “Raw Chocolate Avocado Pudding” by clicking here.
Dairy-free banana pudding is simple to pull together, but this version utilizes the natural sweetness of bananas and maple syrup as a healthy alternative to processed sugars, plus contains NO artificial coloring like traditional boxed banana pudding. Make it gluten-free (and 100% cruelty-free!) by using gluten-free + vegan animal crackers instead of traditional vanilla wafers.
Healthy Dairy-Free Banana Pudding (Refined Sugar-Free!)
Ingredients
- 13.5 oz full-fat coconut milk
- 1 ½ C regular coconut milk such as “Silk” brand
- 1 banana mashed
- 4 tablespoon GMO-free cornstarch
- 3 tablespoon maple syrup
- 2 teaspoon vanilla extract
- ⅛ teaspoon turmeric optional
- Vegan animal cookies
- Extra sliced bananas
Instructions
- Whisk all the ingredients in a medium saucepan. Heat on medium high, and whisk continuously until pudding begins to thicken, about 5 minutes. Remove from heat.
- Line animal cookies in a medium glass serving bowl; pour in half of your pudding mixture. Layer banana slices and more cookies on top (may also line edge of bowl with banana slices if desired). Pour in remainder of pudding. Top with more banana slices and cookies.
- Refrigerate at least one hour before serving, so the cookies become soft and chewy.
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I hope you get a chance to whip up this delicious treat, and sing a little Gwen Stefani while you’re at it too: “This s*** is bananas, b-a-n-a-n-a-s…”
Thank you for taking the time to invest in your health and happiness!
Christine
I am excited to make this pudding! I have one question…which coco silk do I use? the unsweetened silk or the original silk?
Randi Tisdall
Hi Christine! Use the original Silk since it adds a touch of sweetness to the pudding. Of course, there’s nothing wrong with using unsweetened, it just won’t be as sweet. Hope this helps and enjoy this pudding!
Colleen
So I used your recipe as a great starting point. I maked gf chocolate cup cakes with banana pudding filling with a “buttercream” frosting for a work event but we have people at work who can not have dairy or nuts including coconut. So I replaced the coconut milk with tigernut milk (tigernut is not really a nut but root vegetable) 3cups of tigernut milk, increased the banana to 2 bananas, left out the cornstarch at first. Left everything else the same. Cooked on med-high until thickened. Wasn’t quite thicken enough when done so took a tablespoon of cornstarch, whisked with a little bit of water and then stirred in.
Pudding turned out great and people raved about the cupcakes, saying the the pudding took it over the top. Thanks for a great recipe.
Randi Tisdall
That’s so awesome Colleen!! Thanks for sharing your tweaks and it sounds AMAZING with the gluten-free chocolate cupcakes! *drools* I will definitely have to try that one lol!
Kim
Hi Randi
This looks delicious! Can you make it without full fat coco milk? Will it be ok with just silk?
Randi Tisdall
Hey Kim, that’s a great question! I think it should be fine making it with just the Silk (in coconut or almond flavor)- it just may not be as creamy. If it seems “runny” at all before you pull it off the heat, I would whisk in a tablespoon of cornstarch (mixed with a splash of milk first), to make sure it’s nice and thick. I’d love to hear how it turns out!