Dairy Free Banana Pudding (Gluten Free)

A hand holding a spoon with a scoop of banana pudding featuring creamy layers and crumb topping in a glass baking dish.

Dairy Free Banana Pudding (Gluten Free)

If you're craving a classic banana pudding but can't have dairy or gluten, you'll love our allergy friendly version! We created a dairy free and gluten free version of Nilla pudding that is still creamy and delicious.

Dairy free, gluten free. Contains eggs from the wafer cookies

Course Desserts

Cuisine American

Keyword dairy free banana pudding, gluten free banana pudding

Prep Time 5

Cook Time 15

Chill time 2

Total Time 2 20

Servings servings

Calories 300kcal

Author Sarah Jane Parker

Ingredients

Vanilla pudding

1 ½ cup canned coconut milk
1 cup creamy oat milk
½ cup unbleached cane sugar
1 Tablespoon dairy free butter (this adds a richer flavor)
1 Tablespoon vanilla extract
Dash salt
3 Tablespoons + 1 teaspoon cornstarch

Assembling the banana pudding

30 Kinnikinnick gluten free vanilla wafer cookies (1 box has about 40 cookies in it)
1 ½ medium ripe bananas
1 container So Delicious Cocowhip (this is coconut whipped topping)
Additional wafer cookies for topping

Instructions

Vanilla pudding

In a 1-quart saucepan, whisk together the coconut milk, oat milk, sugar, dairy free butter, vanilla, and dash of salt.
1 ½ cup canned coconut milk , 1 cup creamy oat milk, 1/2 cup unbleached cane sugar, 1 Tablespoon dairy free butter, 1 Tablespoon vanilla extract, Dash salt
Bring to a simmer over medium heat and reduce the heat to medium low.
Scoop out 1/4 to 1/3 cup of the hot milk into a small bowl and whisk in the cornstarch until smooth to make a cornstarch slurry.
3 Tablespoons + 1 teaspoon cornstarch
Slowly add the cornstarch slurry back to the pot, whisking constantly as you pour it into the pot.
The hot milk will begin to thicken into pudding. Continue to cook the pudding for a few more minutes, whisking regularly, until it reaches it gets thicker.
Remove from the heat and allow the pudding to cool in the pan for about 30 to 40 minutes, whisking ocassionally to prevent the "pudding skin" that can start forming on top of the pudding as it cools.

Assembling the banana pudding

While the vanilla pudding is cooling, add the gluten free wafer cookies to the bottom of an 8x8-inch glass baking dish. I used 25 cookies in the bottom of mine, but you may end up using more or less than that.
30 Kinnikinnick gluten free vanilla wafer cookies
Once your pudding has cooled down, pour it over the vanilla wafer cookies and smooth it out.
Slice 1-2 ripe bananas into 1/8 to 1/4 inch slices and arrange on top of the vanilla pudding. I ended up using about 1 ½ bananas.
1 ½ medium ripe bananas
Add the Cocowhip on top of everything and spread it evenly.
1 container So Delicious Cocowhip
Take about 5 vanilla wafer cookies and crumble them up, and sprinkle on top of the whipped cream.
Additional wafer cookies for topping
Cover the pudding and chill for about 2 hours to set up and soften the cookies a bit.
Serve and use within 2 days. After 2 days, the bananas will get too overripe and won't be as good, so it's best to make this the day of or the day before you plan on eating it.

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Nutrition