Dairy Free Banana Pudding
This dairy free banana pudding is the perfect make ahead dessert! It comes together so quickly, and is made with delicious layers of fresh bananas, sweet vanilla pudding, vegan vanilla wafers and whipped topping!
Servings: 6
Calories: 630kcal
Ingredients
Dairy Free Sweetened Condensed Milk
- 14 oz. can of full-fat, unsweetened coconut milk 450g
- 3/4 cup granulated sugar 150g
Vanilla Pudding
- 8 oz. vegan condensed milk recipe above
- 1 1/2 cups cold water 360g
- 2 3.4 oz package instant vanilla pudding
Additional Ingredients
- 8 oz. tub of whipped topping
- 2 cups chopped vegan vanilla wafers
- 4 large bananas, sliced
Instructions
Dairy Free Sweetened Condensed Milk
- Make the dairy free sweetened condensed milk first, because you'll need it make the vanilla pudding. Pour the coconut milk and granulated sugar to a large sauce pan.
- Heat over medium, stirring occasionally until the sugar is dissolved.
- Once sugar has dissolved, reduce the heat to allow the mixture to simmer. Continue to stir occasionally until the mixture has reduced in volume by half. It should also look thicker and darken in color. This usually takes me about an hour, and I stir the mixture every 5 minutes or so. Don't be worried if it starts to form a skin. It will cook down and be smooth in the end, I promise!
- Once it's cooked down, remove the pan from heat and let the mixture cool to room temperature. You should end up with about 1 1/4 cups of sweetened condensed milk and It should continue to thicken as it cools.
- Place in an air tight container (I like to use mason jars) and store the fridge for up to a month.
Vanilla Pudding
- Make the vanilla pudding next, because it needs a couple hours to set.
- Pour the dairy-free sweetened condensed milk made above and cold water into a large bowl. Whisk together until combined.
- Add in the vanilla pudding mix and whisk until smooth.
- Cover with plastic wrap and place in the fridge to set for a couple hours, or overnight.
Assembling this Dairy Free Banana Pudding
- Spoon the vanilla pudding into the bottom of 6 tall, 12 oz. glass or mason jar. Create an even layer of pudding that is about 1/2 inch tall.
- Add an equally thick layer of chopped vanilla wafers on top of the pudding.
- Create the next layer using sliced bananas.
- Top with a layer of whipped topping and repeat until the glasses are full.
- Add a garnish of a fresh banana slices and crumbled wafers and enjoy!
Video
Notes
Tips For Making the Best Dairy Free Banana Pudding:
- Toss you banana slices with the juice of half a lemon (about 2 Tbsp) to prevent them from browning.
- Carefully spoon and smooth the layers of pudding and whipped cream with an offset spatula to give your banana pudding a gorgeous finished look.
- The pudding will be soft-set once it's ready, and slightly thinner than regular pudding! Don't worry if it's a little bit thin, it actually makes it easier to layer with all the other ingredients.
Making this Dairy Free Banana Pudding in Advance & Storage Tips:
- Make this banana pudding in advance to make life easier! It can easily be made a day or two before an event or party. Tightly wrap the cups with plastic wrap to keep it fresh. Wait to add the garnish until right before you plan to serve it.
- Leftover banana pudding can be stored in the fridge for up to 3 days if tightly wrapped with plastic wrap or stored in an airtight container (like a mason jar).
Using Different Sized Dishes:
The quantities in this recipe are based on 12 oz cups. You can also make smaller banana pudding servings in stemless wine glasses or mason jars, for easy storage and serving! The amount of ingredients you need will vary based on the size of your cups. Please adjust as needed :)Nutrition
Serving: 1 | Calories: 630kcal | Carbohydrates: 107g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 224mg | Fiber: 3g | Sugar: 85g