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finished vegan banana pudding jar with coconut whipped cream garnish and long vintage spoon ready to serve on white marble

Creamy Vegan Banana Pudding

Authorlily mellow
A silky, dairy-free Southern-style banana pudding made from scratch with coconut milk custard, fresh bananas, vegan vanilla wafers, and coconut whipped cream. No eggs, no dairy, all comfort.
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Prep Time20 minutes
Cook Time10 minutes
Chill time 3 hours
Total Time3 hours 30 minutes
Servings4 large jars
Calories320 kcal

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 

  1. 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.
  2. Add the remaining almond milk, coconut milk, and peanut butter. Whisk until fully emulsified.
  3. 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.
  4. 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.
  5. Layer in 4 glasses: vanilla wafers → banana slices → custard → vegan whipped cream. Repeat layers, ending with whipped cream on top.
  6. 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

Note 1 — Storage: Keeps refrigerated for up to 3 days. Best assembled the night before
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.