no bake gluten free banana pudding

This healthy no bake gluten free banana pudding is a wholesome take on the classic treat. This version is made free of dairy, gluten, & refined sugar but delivers on taste, texture, and satisfaction! Even my non-banana pudding loving friends enjoyed this one!

Why you’ll love this no bake gluten free banana pudding

• It’s made in a blender.
• No cooking required.
• Gluten free, vegan, and refined sugar free.
• Made with wholesome ingredients you can feel good about.
• Makes an easy dessert, snack, or treat!
• You can make it ahead of time.

Ingredients & substitutions

• Cashews: You’ll used raw cashews as the base of the pudding.
• Bananas: These are used to layer in between the coconut whip and pudding.
• Cookies: I used Simple Mills toasted pecan cookies as they remind me of graham crackers and are a great, healthier store-bought option! You can also use graham crackers or any other similar cookie you enjoy.
• Maple syrup: You can also sub honey.
• Coconut yogurt: You can sub greek yogurt if you aren’t dairy-free.
• Vanilla extract
• Coconut whip: You can make this homemade or use store-bought. I like the So Delicious brand for store-bought (You can find it in most stores in the freezer section).

How to make no bake banana pudding

• If you are using homemade coconut whip, you will want to start that first. Simply whip everything together in a stand mixer or using a hand mixer. I love my Kitchenaid for this! Then you will set this aside in the fridge to chill.
• Next, you’ll make the pudding. Blend everything in a high-powered blender until smooth. You can taste and adjust it as you’d like.
• Then you assemble the jars! You can break the cookies into smaller chunks or leave them somewhat whole. Add a couple to the bottom of the jar. Then follower with some pudding, some coconut whip, then repeat.
• Place the pudding jars in the fridge for a few hours, then enjoy!

How to make homemade coconut whipped cream for banana pudding

I have to say, I do prefer using the store-bought coconut whip as it reminds me more of cool whip (a classic! Lol). But you can also easily make it at home! I left the recipe in the recipe card below! You will need:

• 1 can of full-fat coconut milk, chilled overnight
• Vanilla extract
• Maple syrup

See the card below for full instructions!

FAQ’s

• How to make the creamiest pudding/soaking cashews: You will want to soak your cashews prior to blending for an ultra-creamy texture! Simply bring a small pot of water to a boil. Add the cashews and turn the heat off. Let them soak for 20-30 mins. Drain them, then use!
• Storing leftovers: These are best consumed within a day or two of making! You can freeze them too – just store with lids on and let them defrost 30 or so minutes before enjoying. It’ll be a thicker, almost ice cream-like texture!
• Can you make this ahead of time? Yes! You can make this earlier in the morning to serve at night or even the night before. But it’s best served within a day or so.
• What if i don’t like banana? The best part about this recipe is how versatile it is. There is no banana blended into the pudding, so if you don’t like bananas you can always sub something in place of them or simply leave them out!

More recipes to try

• Mini paleo cinnamon rolls
• Vegan edible protein cookie dough
• Snickerdoodle creme pies (paleo)
• Healthy pumpkin s’mores bars
• Healthy pecan twix bars

No Bake Gluten Free Banana Pudding

This healthier vegan banana pudding is a wholesome take on the classic treat. This version is made free of dairy, gluten, & refined sugar but delivers on taste, texture, and satisfaction! Even my non-banana pudding loving friends enjoyed this one!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Chilling time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 5 -6 small servings

Ingredients

  

Banana pudding

• 1 1/2 cups raw cashews *Soaked – see notes.
• 1/3 cup coconut yogurt
• 1 13.5oz can full-fat canned coconut milk *chilled in the fridge for 3-4 hours
• 1/2 cup maple syrup
• 1/4 cup coconut oil melted
• 2 tsp vanilla extract
• good pinch sea salt

For layering

• 3-4 bananas
• 1 box Simple mills toasted pecan cookies *Or graham crackers or similar
• 1 container of So Delicious Coconut whip *Or cool whip of choice OR homemade whip

Homemade Coconut whip

• 2 13.5oz cans full-fat canned coconut milk *chilled in the fridge over night
• 1/4 cup Lakanto powdered sugar *Or regular powdered sugar if not sugar-free.
• 1 tsp vanilla extract

Instructions

 

Banana pudding

• Start by soaking the cashews. See notes below. If making homemade coconut whip, make that, then return to make the pudding while the whip is chilling.
• To make the pudding, add the drained cashews to a blender. Open the can of chilled coconut milk and scrape out the solid top part into the blender. You can discard the coconut water or save it for smoothies. Add the remaining ingredients. Blend until smooth, taste, and adjust as needed.

Assembling banana pudding

• You can make the pudding in a large pie dish or into small mason jars. Slice the bananas into coins.
• Making Jars: Layer as followed – crushed cookies, pudding, bananas, whip. Repeat.
• If making in a pie dish: Add the cookies to the bottom in a single layer. Add half of the pudding over top, spreading it out. Add a layer of sliced bananas, then a layer of coconut whip. Repeat. Sprinkle the top with crushed cookies.
• Store the jars or the pan in the fridge for four hours or overnight before serving.

Homemade Coconut Whip

• Open the cans of coconut milk. Scrape out the top solid part into the bowl of a stand mixer. Whip until creamy, then add the sweetener and vanilla, whipping again until completely smooth. Store in the fridge for an hour or so before using.

Notes

Soaking cashews: Bring a small pot of water to a boil. Add the cashews.Turn off the heat. Let the nuts soak for 30 mins. Drain, then use.

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