Vegan Banana Pudding

I know that you already know… banana pudding is one of those desserts you don’t play about. It’s nostalgic, comforting, and tied to so many memories—from family gatherings to those moments when you just needed something sweet and familiar. The challenge? Figuring out how to recreate that same experience without the heavy ingredients that don’t always leave you feeling your best.

That’s exactly why this vegan banana pudding matters. You’re getting all the creamy layers, the soft cookies, and that classic banana flavor—but in a way that still aligns with how you’re trying to eat. No sacrifice, no “this is good for vegan”… just straight-up good. Whether you’re new to plant-based eating or just looking for a lighter version of a classic, this is one of those recipes that proves you really don’t have to give anything up.

6 tbsps corn starch

1 teaspoon fine sea salt

1 cup nondairy milk, preferably oat

3 cups full fat coconut milk

1 cup vegan white chocolate chips 

2 teaspoon vanilla extract

Lotus Biscoff cookies

A bunch of banana

Cocowhip

In a medium saucepan, stir together the corn starch and salt.

Slowly stir in the coconut milk and/or oat milk a little at a time into the pan and keep stirring until smooth and combined.

Now stir the mixture constantly over medium-low heat, until the pudding thickens, 5 mins

Add the vegan white chocolate chips and stir until the pudding is very thick and smooth, about 30 seconds longer.

Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups. Place in the fridge for at least 30-60 mins to set. It will thicken as it cools. (For a Shortcut place in the freezer for 15 minutes. )

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