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A squat jar filled with dairy-free banana pudding.

Dairy-Free Banana Pudding From Scratch

Dairy-Free Banana Pudding is creamy and full of luscious sweet banana flavor. Skip the packaged pudding mixes and make this delicious homemade Dairy-Free Banana Pudding from scratch. It’s so rich and creamy nobody will know it’s dairy-free!

  • Total Time: 3 hours
  • Yield: 8 servings 1x


Units Scale
  • 1/3 cup white granulated sugar
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1 can of coconut milk
  • 1 cup almond milk
  • 2 large ripe bananas, peeled
  • 1/2 lemon, juiced
  • 4 egg yolks, large
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut oil
  • 1 extra medium-sized banana, (optional, for decorating the top of the pudding)


  1. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Pour in the coconut milk and almond milk and stir. 
  2. Place the saucepan on the stove over medium heat and whisk until combined.
  3. Place two of the ripe bananas in a bowl and use a fork to mash them well. Alternatively, you can pulse the bananas in a food processor until they’re creamy and smooth. Stir the lemon juice into the bananas.
  4. Add the bananas to the saucepan and stir well.
  5. Whisk the egg yolks in a mug or a small bowl and pour it into the saucepan slowly as you whisk continuously. 
  6. Continue whisking as the pudding mixture heats and thickens, about 10 minutes total. You’ll know it’s thick enough when it coats the back of a wooden spoon. 
  7. Remove the saucepan from the heat. Stir in the vanilla extract and coconut oil and transfer to a large bowl.
  8. Place a piece of plastic wrap against the surface of the pudding to prevent a film from forming and allow it to cool at room temperature for around 30 minutes. 
  9. Transfer to the fridge to chill thoroughly, about 1-2 hours. 
  10. When you’re ready to serve the pudding, dish it out into bowls and slice the extra banana as decoration and for more banana flavor. 


  1. If you don’t have almond milk, you can substitute it with any dairy-free milk. Gluten-free oat milk is nice and creamy and works well. 
  2. Although this banana pudding recipe is dairy-free and gluten-free, it contains egg yolks, so it’s not vegan. 
  3. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Serve chilled or at room temperature.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cooling Time: 2 hours 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Keywords: banana pudding, dairy free pudding, pudding from scratch