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dairy free banana pudding
Print Recipe

Dairy Free Banana Pudding

Total Time2 hours
Servings: 8

Ingredients

  • 3 bananas very ripe
  • 1 can unsweetened coconut cream 13.66 oz, refrigerated
  • 1 c almond milk
  • 4 egg yolks
  • 4 tbsp coconut sugar
  • 1 tsp vanilla
  • 1 box gluten free vanilla wafer cookies* about 40 cookies (save 4 for topping)

Instructions

  • Make sure your can of coconut milk is cold. Either refrigerate overnight, or stick in the freezer for 20 minutes. Do not shake can once out of the fridge.
  • Open the can of coconut milk and carefully scoop the thick layer of coconut cream out of the can into a separate bowl (will be about ½ cup) until you reach the clear coconut water. This will act as whipped cream later down the line.
  • In a medium saucepan, combine the coconut water (should be close to 1 cup), 1 cup of almond milk, 1 banana, mashed, and 1 tbsp coconut sugar.
  • Heat the milk mixture over medium heat, stirring constantly, until just simmering.
  • Add 4 egg yolks to a medium, heat safe mixing bowl. Slowly, add 2 cups of hot milk mixture to yolks, about ¼ cup at a time. Whisk constantly! You do not want your egg to curdle.
  • Once eggs have been tempered, pour them back into the saucepan, and heat over medium low heat, stirring constantly until thickened slightly (about ten minutes).
  • Once thickened (it will still be pretty loose), turn off the heat and at 1 tsp of vanilla. Transfer to a heat safe bowl/container and leave custard in fridge to cool.
  • With a mixer and whisk attachment, beat coconut cream until light and fluffy. Add 1 tbsp coconut sugar, scrape down the sides of the bowl, and beat again until combined. This will act in place of whipped cream.
  • Once the custard is cooled, carefully fold in your whipped coconut cream, one scoop at a time, until completely combined.
  • Line bottom of 1 qt baking dish with ½ of vanilla wafers and 1 sliced banana. Layer ½ of the pudding mixture over the top, and repeat.
  • Crush 4 vanilla wafer cookies and sprinkle all over the top of the pudding.
  • Refrigerate at least 1.5 hours before serving. Although, it gets better the longer it sits in the fridge. Enjoy!

Notes

*You're more than welcome to use the classic wafer cookies. The boxes are bigger, so use about half a box.