One afternoon, my youngest announced he was going vegan — just like his best friend Zoe. He lasted four days. But he was completely serious about wanting this pudding again. That’s really how this recipe was born. I needed a vegan banana pudding that wasn’t just technically plant-based — I needed one that was genuinely creamy, wobbly, and Southern-sweet. The kind you eat straight from the jar with a long spoon.
The trick is full-fat coconut milk and a tiny pinch of turmeric for that gorgeous golden color — no eggs, no dairy, nothing complicated. No condensed milk, no pudding mix, no baking — just one saucepan and a whisk.
If you love the idea of a classic layered dessert but want something fully plant-based, stay right here. (And if you’re ever curious about the traditional version, you can always peek at our traditional Southern banana pudding — but this one might honestly become your favorite.)
Why You’ll Love This Vegan Banana Pudding
This is the recipe I reach for when I want a crowd-pleasing dessert that happens to be completely plant-based — and when I need to make it the night before without thinking too hard. Here’s why it works every single time.
- Silky egg-free custard that actually holds. Full-fat coconut milk and cornstarch create a pudding so creamy, no one will believe it’s completely dairy-free. The texture is genuinely luxurious.
- No baking, no pudding mix, no condensed milk. Just one saucepan, a whisk, and a little patience while it chills. Entirely no-cook, start to finish — and the whole thing takes under 30 minutes of active time.
- Simple, honest pantry ingredients. No fancy vegan products required — just plant milk, canned coconut milk, cornstarch, and a few everyday staples you likely already have.
- Made for making ahead. The custard can be prepped two days in advance. Assemble the jars the night before and pull them straight from the fridge when you need them.
- Ripe bananas do the sweetening. The riper your bananas, the less added sugar you’ll need — and the more natural depth of flavor you’ll get in every layer.
Ingredients & Notes
Everything you need for this dairy-free banana pudding is probably already in your pantry or easy to find at any grocery store. Here’s a breakdown of each ingredient and why it matters — plus substitutions where they exist.
For the Dairy-Free Vanilla Custard
The custard is the heart of this recipe — a scratch-made, egg-free vanilla cream that gets its richness from coconut milk and its structure from cornstarch. No boxed pudding mix, no condensed milk, no shortcuts.
The Plant Milks
Unsweetened almond milk (or oat milk). 1½ cups (360ml). Oat milk gives a slightly thicker, silkier result. Either works beautifully — just avoid sweetened varieties so you stay in control of the sweetness.
Full-fat canned coconut milk. 1 cup (240ml). This is what makes the custard genuinely rich and velvety. Do not substitute light coconut milk — it won’t have enough fat to thicken and emulsify properly. Shake the can well before opening. If your coconut milk has separated in the can, that’s completely fine — it’ll come together on the heat.
The Thickener & Sweetener
Cornstarch. ⅓ cup (40g). This replaces the thickening role of egg yolks in traditional pudding. The key is dissolving it completely in cold liquid before any heat — this is what keeps the custard completely lump-free. Don’t skip this step.
Organic cane sugar (or erythritol). ⅓ cup (70g). Erythritol works identically and is a great lower-sugar option. Coconut sugar also works, but note it will darken the custard color slightly.
The Secret Ingredients
Smooth peanut butter (or almond butter). 1 tbsp (16g). The quiet hero of this recipe. At just one tablespoon, it adds body and a subtle roundness to the custard without tasting like peanut butter at all. If you have a nut allergy, cashew butter, vegan butter, or simply omitting it all work fine.
Ground turmeric. ⅛ tsp. A whisper — no more. This is not for flavor at this dose. It’s purely to recreate the warm golden hue of an egg yolk custard. Without it, your pudding will be pale white. With it: beautiful and golden. Trust the pinch.
Fine sea salt. ⅛ tsp. Balances and lifts all the other flavors.
Pure vanilla extract. 2 tsp. Add this off the heat to preserve its full fragrance.
For the Layers
The layers are what turn this from a simple pudding into a full Southern-style banana pudding experience. Each one plays a role — texture, contrast, and that signature soft-wafer bite you can only get after a proper chill.
The Bananas
Ripe but firm bananas. 3 medium. You want yellow-gold with small brown spots — naturally sweet and fragrant, but still firm enough to hold their shape in the layers. The riper the banana, the more natural sweetness you’ll get, which means you may want to dial back the sugar slightly in the custard.
The Cookies
Vegan vanilla wafers. 6–7 oz (about 180g). Many store-brand vanilla wafers are accidentally vegan — always check the label. For a gluten-free version, certified GF vegan wafers work just as well. If you love the idea of a spiced-biscuit twist, you can also use Lotus Biscoff cookies — see Variations below, or head straight to our full Lotus Biscoff banana pudding for the dedicated recipe.
The Whipped Cream
Vegan whipped cream. 1½ cups (about 120g). Store-bought coconut whipped cream is easiest and works beautifully. Or make your own by whipping the solid cream from a chilled can of full-fat coconut milk with a tablespoon of powdered sugar and a splash of vanilla until soft peaks form.
How to Make Vegan Banana Pudding
This no-cook banana pudding comes together in two stages: you make the custard first (about 10 minutes on the stove), let it chill, then assemble the layers right before you’re ready. The whole process is easy — the hardest part is waiting for it to chill.
Make the Dairy-Free Vanilla Custard
The scratch custard is the foundation of this vegan banana pudding. Take your time here — it’s 10 minutes of active cooking, and every step serves a purpose.
Start by whisking the dry ingredients with a cold splash of milk — this is the step that keeps your custard perfectly smooth.
Combine (Steps 1–2)
1. Dissolve the cornstarch first. In a medium saucepan, off the heat, combine the cornstarch, sugar, turmeric, and salt. Add about one-third of the almond milk and whisk vigorously until completely smooth — no dry lumps anywhere. This step is critical. Dissolving the starch in cold liquid before heating is what prevents a clumpy custard later.
2. Add the remaining liquids. Pour in the rest of the almond milk, all of the full-fat coconut milk, and the tablespoon of peanut butter. Whisk everything together until fully emulsified and smooth.
Cook Until Thick (Steps 3–4)
The custard goes from thin to thick quickly once it starts to bubble — keep whisking and don’t walk away.
3. Cook over medium heat, whisking constantly. Place the saucepan on medium heat. Whisk constantly, scraping the bottom and sides, for about 7–9 minutes. You’ll feel the mixture begin to resist the whisk — that’s the starch activating. Keep going.
4. Simmer until glossy and thick. Once the mixture reaches a gentle boil and thickens noticeably, reduce to low heat and let it simmer for 1–2 more minutes, still whisking. The finished custard should coat the back of a spoon and look silky and glossy.
Chill (Step 5)
Press the film right onto the surface — this small step keeps your custard silky and skin-free.
5. Add vanilla and chill. Remove from heat immediately. Stir in the vanilla extract. Pour the custard into a bowl and press a sheet of plastic wrap directly onto the surface — this prevents a skin from forming as it cools. Rest at room temperature for 30 minutes, then refrigerate for at least 1 hour until slightly set and chilled through.
Assemble the Layers
Once the custard is chilled, assembly takes about 5 minutes. You can build in individual jars for a beautiful presentation, or use a single 8×8-inch dish for a family-style serve.
Start with a solid wafer base — these will soften and absorb the custard into something tender and almost cake-like.
6. Build your first layer. In each serving jar (or across an 8×8-inch dish), place a layer of vanilla wafers at the bottom. Add a layer of banana rounds. Spoon over a generous layer of chilled custard, then add a layer of vegan whipped cream.
7. Repeat. Do a second round: wafers, bananas, custard, whipped cream — ending with whipped cream on top.
Chill & Serve
Beautiful before the chill — and even better after.
8. Chill and serve. Cover and refrigerate for at least 2–3 hours (4 hours or overnight is ideal). This is where the Southern magic happens: the wafers slowly absorb the custard and transform from crisp cookies into something tender, soft, and almost custardy themselves. Before serving, top with a fresh banana slice and a whole wafer.
Lily’s Tips
After making this recipe more times than I can count, here are the things that matter most — the small details that separate a good vegan banana pudding from a great one.
- Use a full ⅛ tsp of turmeric — not more, not less. It sounds counterintuitive, but this tiny amount gives you that classic egg-yolk golden color without a single trace of turmeric flavor. Skip it and you get a pale white pudding. Add too much and you’ll taste it. The sweet spot is exactly ⅛ teaspoon.
- Don’t walk away during cooking. Cornstarch custards can go from perfectly smooth to lumpy very quickly. Medium heat, constant whisking — you’re there in about 8 minutes and it’s worth every second.
- Full-fat coconut milk only. I know light coconut milk is tempting (cheaper, lower in calories). But the fat content is what creates the creaminess that makes this pudding feel indulgent. Light coconut milk gives you a thin, sad pudding. Full-fat gives you this. Not negotiable.
- “The riper your bananas, the less sugar you’ll need — nature does the sweetening for you.” I’ve made this recipe with bananas at every stage of ripeness. Perfectly golden-yellow with brown spots is the sweet spot — fragrant, sweet, but still holding their shape in the layers.
- Fun fact: One ripe banana contains about 12g of natural sugar and 3g of fiber. That natural sweetness does real work in this pudding — it’s one reason this dessert feels satisfying without leaning heavily on added sugar. For another naturally sweet, effortless plant-based banana treat, our one-ingredient banana nice cream takes five minutes flat.
Variations
The base recipe is already a crowd-pleaser, but it’s also incredibly easy to adapt. These are the variations I’ve tested in my own kitchen — each one works beautifully.
Biscoff Vegan Banana Pudding
Swap the vanilla wafers for Lotus Biscoff cookies — which are already vegan, no label-checking needed — and stir one tablespoon of Biscoff spread into the warm custard right before chilling. The caramel-spice layer is dangerously good and pairs beautifully with the banana. We have a full recipe dedicated to this exact combination: our Lotus Biscoff banana pudding takes it even further with a full Biscoff custard.
Gluten and Dairy Free Banana Pudding
The scratch custard is naturally gluten-free — it’s thickened with cornstarch, not flour. To make the entire dessert both gluten and dairy free, simply swap in certified gluten-free vegan vanilla wafers. Every layer stays creamy, tender, and completely comforting, with no compromise on texture or flavor.
Big Batch Family Dish
Instead of individual jars, layer everything in a 9×13-inch baking dish for 8–10 portions. This is the version I make for school potlucks and Sunday lunches — you set it out whole, people help themselves, and it disappears in minutes. Cover tightly with plastic wrap for the chill.
Protein Boost Vegan Pudding
Whisk one scoop of vanilla vegan protein powder into the dry ingredients at step 1, alongside the cornstarch and sugar. Reduce the sugar by half since most protein powders are already sweetened. The custard stays smooth and creamy — you won’t taste the difference, but you’ll notice the extra staying power.
How to Store
This vegan banana pudding is a natural make-ahead dessert — the texture actually improves after a few hours in the fridge. Here’s everything you need to know to store it well and plan ahead.
Counter & Fridge
Counter: Not recommended — this pudding contains fresh bananas and should stay refrigerated at all times.
Fridge: Up to 3 days in airtight jars or covered tightly with plastic wrap. The banana slices may start to darken slightly after 48 hours — the flavor is still excellent, but for the most vibrant presentation, serve within 2 days. Serve cold, straight from the fridge.
Freezer
Freezer: Not recommended once assembled — the custard and banana don’t thaw well together, and the texture suffers. However, the plain custard (before layering) freezes well for up to 1 month in a sealed container. Thaw it overnight in the fridge and whisk gently to restore the silky texture before assembling.
Meal Prep Tips
Make the custard ahead. Prepare it up to 2 days in advance (plastic film pressed directly on contact) and keep it refrigerated. It’s ready to layer whenever you need it.
Assemble the night before. A minimum 3-hour chill is ideal — overnight is even better. The longer the wafers sit in contact with the custard, the more they soften into that signature Southern-style texture. If you like meal-prepping creamy layered desserts, the timing logic works the same way as in this banana cream cake — a great companion recipe for a big cooking afternoon.
Frequently Asked Questions
Here are the questions I get asked most often about this recipe — answered with the detail they deserve.
The scratch custard in this recipe is naturally gluten-free — it’s thickened with cornstarch, not flour. To make the entire dessert both gluten and dairy free, simply use certified gluten-free vegan vanilla wafers. Everything else in the recipe is already safe for a gluten-free diet, including the bananas, coconut milk, almond milk, and coconut whipped cream.
Yes — and honestly, scratch custard is better in every way. This recipe skips the instant pudding mix entirely and builds the custard from scratch using cornstarch, full-fat coconut milk, and almond milk. It takes about 10 minutes on the stove and gives you a silky, naturally flavored result that no boxed mix can match. It’s also completely free of artificial colors, flavors, and preservatives.
Absolutely. Traditional Southern banana pudding recipes sometimes call for sweetened condensed milk, but this vegan version replaces it with full-fat canned coconut milk. It provides the same richness and body — without any dairy, and without the cloying sweetness of condensed milk. The result is a lighter, more naturally flavored custard that still holds its shape beautifully.
Up to 3 days in an airtight container. For the best presentation — bright banana slices and wafers at their ideal soft-but-not-soggy texture — serve within 48 hours of assembling.
Signature Lily
This vegan banana pudding has quietly surprised more people in my kitchen than almost any other recipe I make. There’s something almost magical about pulling out a dessert that looks and tastes impossibly rich and creamy — and then watching the look on someone’s face when you mention it’s completely plant-based.
Make it the night before. Pull it out of the fridge. Watch everyone lean in toward those layers.
Tag me on Instagram @eatwithmellow or leave a star rating below — I read every single one.
If you loved this, try our creamy vegan banana smoothie for your next plant-based morning, or our vegan banana bread for a cozy weekend bake.
Love, Lily 🍌
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Creamy Vegan Banana Pudding
Equipment
- Medium saucepan
- Whisk
- Large mixing bowl
- 4 tall glass jars or serving glasses
- Plastic wrap
- Fine mesh strainer, (optional — for ultra-smooth custard)
Ingredients
WET INGREDIENTS
- 1½ cups 360ml unsweetened almond milk (or oat milk)
- 1 cup 240ml full-fat canned coconut milk, well shaken
- 1 tbsp 16g smooth peanut butter or almond butter
- 2 tsp pure vanilla extract
DRY INGREDIENTS
- ⅓ cup 40g cornstarch
- ⅓ cup 70g organic cane sugar (or erythritol)
- ⅛ tsp ground turmeric
- ⅛ tsp fine sea salt
LAYERS & TOPPINGS
- 3 medium ripe but firm bananas sliced into rounds
- 6–7 oz 180g vegan vanilla wafers
- 1½ cups 120g vegan whipped cream (store-bought or homemade coconut whipped cream)
Instructions
- Whisk cornstarch, sugar, turmeric, and salt in a medium saucepan off the heat. Add 1/3 of the almond milk and whisk vigorously until completely smooth and lump-free.
- Add the remaining almond milk, coconut milk, and peanut butter. Whisk until fully emulsified.
- Cook over medium heat, whisking constantly, for 7–9 minutes until the mixture reaches a gentle boil and thickens noticeably. Reduce to low and simmer for 1–2 more minutes, still whisking. The custard should look glossy and coat the back of a spoon.
- Remove from heat and stir in vanilla extract. Transfer to a bowl and press plastic wrap directly onto the surface. Cool for 30 minutes at room temperature, then refrigerate for at least 1 hour.
- Layer in 4 glasses: vanilla wafers → banana slices → custard → vegan whipped cream. Repeat layers, ending with whipped cream on top.
- Chill covered in the fridge for at least 2–3 hours. Overnight is ideal. Garnish with a fresh banana slice and a whole wafer before serving.
Notes
serving. The custard alone can be made up to 2 days ahead. Not suitable for freezing
once assembled; plain custard can be frozen up to 1 month. Note 2 — Nut allergy: Replace peanut butter with cashew butter, vegan butter, or omit
entirely. The custard will be slightly less rich but still creamy and smooth. Note 3 — Turmeric: Use exactly ⅛ tsp — no more. It adds the golden egg-yolk color only
and adds zero perceptible flavor at this dose. Omit for a pale ivory custard.
