Vegan Banana Pudding with Vanilla Wafers and Coconut Whip Recipe
This easy vegan banana pudding recipe is a no-cook, layered dessert featuring creamy instant vegan vanilla pudding, crisp vegan vanilla wafers, ripe bananas, and dairy-free whipped topping. Perfectly chilled and naturally sweetened, it’s a delightful plant-based twist on a classic Southern treat that’s simple to assemble and ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Pudding Mix and Milk
- 2 (4-serving) boxes instant vegan vanilla pudding mix
- 2⅔ to 4 cups unsweetened non-dairy milk (almond, soy, or oat milk; almond milk recommended)
Other Ingredients
- 9 ounces vegan vanilla wafers (e.g., 365 brand)
- 2 large barely ripe bananas
- 1 tablespoon lemon juice (optional, to prevent banana browning)
- 3 cups So Delicious Coco Whip or homemade whipped coconut cream, thawed
Instructions
- Read through the recipe and notes: Familiarize yourself with the pudding mix instructions and the variations in milk quantities for different brands. This ensures the pudding sets properly and has a smooth texture.
- Prepare the first batch of pudding: For best texture, use a blender to combine 1⅓ cups of non-dairy milk with one box of pudding mix, blending briefly on low speed. Pour into a mixing bowl and whip with an electric handheld mixer until thickened and soft-set, about 1 to 2 minutes. Set aside.
- Assemble the first layer: In an 8 or 9-inch square ceramic or glass dish, arrange vegan vanilla wafers along the bottom and sides. Crumble 3 to 4 wafers and fill the gaps. Slice one banana and place it evenly over the wafers. Spread the prepared pudding over the banana and wafers to cover completely.
- Prepare the second batch of pudding: Repeat the same method as in step 2 with the remaining pudding mix and milk. Whip until thick and set aside.
- Assemble the second layer: Add another layer of vanilla wafers, sliced banana, and the second batch of pudding over the first layer in the dish.
- Chill the pudding: Cover the dish with plastic wrap and refrigerate for at least 3 hours to allow the pudding to set and the flavors to meld.
- Finishing touches before serving: Just before serving, top the pudding with the thawed dairy-free whipped topping. Optionally, toss additional banana slices with lemon juice to prevent browning and decorate the top along with crumbled vanilla wafers for extra texture and visual appeal.
Notes
- Different brands of vegan instant pudding mix may require slightly different milk quantities for optimal texture. For example, Jell-O and Simply Desserts work well with about 1¼ to 1⅓ cups milk per box.
- Using a blender helps achieve a smoother pudding without clumps, especially for the 365 brand.
- Lemon juice on banana slices helps prevent browning but is optional.
- Make sure the whipped coconut cream or store-bought dairy-free whipped topping is well thawed and chilled for best results.
- This recipe requires no cooking; all preparation involves mixing and chilling.
