A delicious 5 minute dessert recipe, this banana pudding is no-bake and completely gluten-free, dairy-free and vegan.
I LOVE Banana Pudding!
I shunned bananas for a very long time during my hardcore keto days. I was totally against carb-ups for awhile, thinking I needed to stay in ketosis all the time.
After doing research, I learned that it’s best to go in and out of ketosis; to toe the line, so to speak. So when I do feel like my body is craving low-carb, I do honor when it asks for more carbs in a healthy and very intentional way.
This banana pudding is certainly one of my new favorite desserts, and I definitely see myself using it as a delicious carb-up in the evenings, or on a carb day (nope, not calling it a cheap day, you can’t make me!).
Let me tell you, this dessert is muy delicioso! It definitely destroyed every banana craving I had. Plus some might consider it a health food, since it’s dairy-free, gluten-free and can easily be made refined-sugar free also.
It’s also SUPER simple to make!
I love no-bake desserts so much it hurts some times. Dessert in under 5 minutes, um yes, PLEASE. It’s a no-brainer.
To make this delicious banana pudding, you’ll need a can of full-fat coconut milk, a bag of vanilla wafers (I love the Kinnikinnik brand, which I found at Walmart), and bananas of course.
You could stop there for an easy 3-ingredient dessert, or you could add in some extra vanilla extract or vanilla bean powder and sweetener of your choice.
To assemble, you will want to start by scooping the solid, top part of the canned coconut milk into a bowl. This is the thicker, white part at the top of the can. Don’t shake the can before opening, or it will all mix together!
To the mixture, add in vanilla and sweetener, if desired. Set aside momentarily. Slice your bananas into small rounds and also set aside.
To your serving dish(es), layer some vanilla wafers on the bottom, then layer some banana slices, and top with a big spoonful of the coconut mixture. Repeat with layers of banana and coconut until all ingredients are used up. Crumble an extra cookie over the top, if desired.
Feel free to dig in right away, or place into the fridge to cool for a bit before digging in (if you can wait that long!).
I don’t like coconut milk, what else could I use?
Regular pudding is definitely another option, which is usually milk-based. You could totally also use plain yogurt, and add in a sweetener of your choice. Dairy-free yogurts are great and there are definitely some that are coconut milk based, but don’t taste much like coconut!
I can’t find those gluten-free wafers!
You don’t need to use the specific brand I used, I’ve seen several others in various grocery stores. Your local health food store is a great place to start. If you don’t have one of those, then maybe the gluten-free (or natural foods) section at your regular grocery store or Walmart carries it!
You may also enjoy these recipes:
- 1 can (13.66 oz) coconut milk
- 1 tablespoon sweetener of choice (optional)
- 1/2 teaspoon vanilla extract or vanilla bean powder
- 2 ripe medium bananas
- 12 gluten-free vanilla wafers plus 1 more for crumbling on top. I like the Kinnikinnik brand
- Scoop out the top, solid part of a can of coconut milk into a bowl (do not shake it before opening!). If your house is warm, refrigerating the can ahead of time can be helpful. Add in sweetener and vanilla extract/vanilla bean powder. For this recipe, you do not need the liquid in the bottom of the can. Give to your pets or drink it yourself (it is basically coconut water!)
- Slice bananas into small rounds.
- To four small bowls, add 3 vanilla wafers, top with several spoonfuls of sweetened coconut milk mixture, then with a few banana slices. Repeat until all ingredients are used top. Top with additional crumbled gluten-free vanilla wafers, if desired.
- Consume right away or refrigerate for 2-3 days in an air-tight container.