This dairy-free banana pudding is one of the most delicious desserts I have ever had. A few years ago Jim and and I always stopped by the now so famous Magnolia Bakery at their original location in the West Village in New York City for Banana Pudding. That was back in the day before Magnolia Bakery wasn’t all that well known yet. It was this little charming bakery in 50s style at the corner of Bleecker street. This used to be their only location back then and it already was a super busy place. Lines formed outside half-way down the block. One of their most popular desserts was banana pudding. That’s when I fell in love with banana pudding.
When I started to go easier on dairy products in my diet I needed a great non-dairy replacement for one of my favorite desserts. Once I figured out how to substitute certain ingredients there was no stopping anymore. I finally had a heavenly tasting non-dairy banana pudding. This dairy-free banana pudding is always a winner, no matter what. The coconut milk and coconut cream make this banana pudding absolutely outrageously delicious.
The flavor of the coconut milk compliments the bananas for this pudding perfectly. The non-dairy, lactose-free alternative makes it much easier to digest as well. The homemade pudding between the layers of this pudding is delicious. You really can’t compare this banana pudding to any commercial pudding. I think when it comes to making your own homemade pudding or custard a lot of people are just intimidated by using the cornstarch within the custard. Once you figured it out though, I promise it’s super easy!
The secret is to mix the cornstarch with a small amount of coconut milk in a little bowl. Whisk it until it’s totally smooth and then add to the coconut milk on the stove right before it starts boiling. Add it quickly and keep on whisking. This way you will a perfectly smooth custard, and more delicious than any store bought variety ever.
Here is what you need:
This recipe serves a party of 6
Half or double list of ingredients for smaller or bigger servings
2 cups unsweetened Coconut Milk plus 4 tablespoons on the side
1.5 cups of Coconut Cream (available in a can)
1/2 cup Cornstarch
1 cup of Cane Sugar or Coconut Sugar
2 tablespoons of Pure Vanilla
Vanilla Wafers, graham crackers work great, as well (they are egg and dairy-free)
3-4 Bananas, sliced
2 tablespoons shredded Coconut Flakes
- pour coconut milk in a big pot and bring it to a boil
- in a small bowl whisk cornstarch and the 4 tbsp of coconut milk until smooth, then add the sugar to it
- right before the coconut milk is coming to a boil add the cornstarch mixture and keep whisking
- as soon as it comes to a boil, lower heat, but keep whisking custard
- after a minute or 2 you should see it starting to thicken, keep whisking a bit longer
- slowly stir in coconut cream and vanilla
- set aside to cool off a bit
- in a bowl of your choice (for this recipe I use a 8×8 inch bowl) start layering wafers, then sliced bananas and then a layer of the warm custard
- continue with the same layers one more time
- the last layer should be sliced bananas
- sprinkle banana topping with shredded coconut
- cover with plastic wrap and place it in refrigerator for at least 6 hours. Overnight is great!
Tip: You can also substitute the bananas with strawberries or cherry preserves. So delicious, as well!
You can easily make this dairy-free banana pudding gluten-free by substituting the wafers with a gluten-free kind.