Banana Pudding with Coconut Whipped Cream, Vegan and Gluten-Free

The best recipe for Banana Pudding
banana pudding with coconut whipped cream vegan gluten free best recipe

I’ve been dreaming of this dessert for a long time now…Banana Pudding with Coconut Whipped Cream!

Banana cream pie is one of my all-time favorite desserts.  Here is a simplified and veganfied version of the old-fashioned classic!  Add a dollop of coconut whipped cream and a few vanilla cookies for a kid-approved treat!  I’m not a huge fan of pie crust, so substituting with a few animal crackers hits the spot and adds a little crunch!

Here is a great tutorial on how to make coconut whipped cream from Oh She Glows!  I use maple syrup to sweeten mine!

See you later Snack Packs!  

This pudding is void of hydrogenated oils, artificial flavorings, food coloring and trans fat!

Adapted from Vegetarian Times

banana pudding with coconut whipped cream vegan gluten free best recipe

Banana Pudding

The best recipe for Banana Pudding
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dessert, Kid food, Snack
Cuisine: American, Gluten Free, Vegan
Servings: 8
Calories: 124kcal
Cost: $10



  • In a medium saucepan over medium low heat whisk together milk, sugar and corn starch. Bring to a light boil, constantly whisking for 5 minutes or until mixture starts to thicken. Turn off heat, whisk in sea salt and vanilla. Fold in sliced bananas and transfer to a baking dish or bowl. Cool and cover, refrigerate until chilled.
  • Serve with coconut whipped cream and animal crackers, enjoy 🙂


A word of warning, the bananas brown quickly, so serve this shortly after its prepared.  These photos were taken the day after, there is a little browning, but not too much 🙂  Store in an air-tight container to slow browning.


Calories: 124kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 45mg | Potassium: 287mg | Fiber: 2g | Sugar: 16g | Vitamin A: 376IU | Vitamin C: 10mg | Calcium: 126mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN
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