Vegan Banana Pudding Jars

Yellow pudding layered with vanilla cookies and banana slices in a glass jar.

Vegan Banana Pudding Jars

Make your own Vegan Banana Pudding Jars from scratch! A fun layered no-bake dessert that uses gluten-free vanilla wafers and homemade dairy-free pudding. Perfect gluten-free self-serve treats!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 30

Chilling Time 2

Total Time 2 30

Servings

Calories 444kcal

Author Tessa

Equipment

1 2-Quart Saucepan
2 Glass Mixing Bowl (non-glass is fine too)
4 8 oz Mason Jars
1 Whisk
1 Glass Measuring Cup
Measuring Spoons
Electric Mixer

Ingredients

Coconut Whipped Cream

1 13.5oz can full-fat coconut milk, refrigerated overnight
2 tablespoons maple syrup or organic powdered sugar
½ teaspoon pure vanilla extract

Banana Pudding

1 13.5oz can full-fat coconut milk
½ cup unsweetened almond milk
2 tablespoons + 1 teaspoon arrowroot starch
2-3 pinches of ground turmeric or yellow natural food coloring optional
pinch of salt
4 tablespoons maple syrup
1 tablespoon pure vanilla extract
2 cups gluten-free vegan vanilla wafers
2 large bananas, sliced

Instructions

Make pudding: Whisk the coconut milk and almond milk in an unheated saucepan with the arrowroot starch until all lumps have dissolved.
Place saucepan over medium heat and whisk in salt, turmeric and maple syrup. Whisk almost constantly just until mixture reaches a boil. This will ensure the pudding is smooth and not lumpy.
Remove mixture from heat immediately once pudding reaches a boil. Whisk in vanilla extract. Transfer pudding to a glass mixing bowl and allow to cool for 15 minutes. Press a piece of plastic wrap on the surface of the pudding and up the edges to seal. Refrigerate for two hours.
Prepare Coconut Whipped Cream: (If using store-bought whipped cream, skip this step.) Scoop white solid from 1 can of chilled coconut milk into another medium mixing bowl. You will not be utilizing liquid at the bottom. Beat with an electric mixer for about 1 minute until it becomes a whipped, fluffier consistency.
Add maple syrup and vanilla extract and beat until combined. Transfer bowl to the refrigerator to chill until ready to assemble banana pudding jars.
Assemble Banana Pudding: In a mason jar, layer 3 to 4 broken-in-half vanilla wafer cookies, 3 to 4 slices of banana, and two heaping tablespoons of pudding. Repeat once more. Chill in the refrigerator for 45 minutes to an hour before serving.
Right before serving, top each jar with coconut whipped cream and vanilla wafer pieces.
Store any leftover jars in the refrigerator for 2-3 days topped with a lid or plastic wrap.

Notes

In preparation for making this recipe, make sure you refrigerate 1 of the cans of coconut milk overnight prior to serving. This is to solidify the coconut milk for making coconut whipped cream.Want to save time? Use any store-bought non-dairy whipped cream instead of making your own.
The dairy-free pudding will need to have time to chill and set up prior to assembling in jars. Plan for at least two hours of chilling time.
Adding a yellow hue is totally optional, but there are a couple of ways to get that signature yellow color. A few pinches of turmeric (careful not to add too much or it will alter flavor) works great or you can use natural food coloring.

Nutrition