This Southern Style Vegan Banana Pudding is rich, creamy, and downright irresistible—layered with bananas, silky coconut milk pudding, and spiced Lotus Biscoff cookies. It’s a dairy-free twist on a classic family favorite that’ll have everyone asking for seconds!

If you grew up on classic Southern desserts, then you already know banana pudding is more than just a sweet treat—it’s tradition. From Sunday dinners to family cookouts, that creamy, layered dessert always found a spot on the table. However, just because you’re eating plant-based doesn’t mean you have to give up those familiar flavors. That’s exactly why this vegan banana pudding deserves a place in your recipe box.

This Southern-style vegan banana pudding delivers everything you love about the original: rich creaminess, perfectly ripe bananas, and soft vanilla wafers—all without dairy or eggs. Instead of sacrificing flavor, this recipe proves you can enjoy a nostalgic dessert while sticking to a vegan lifestyle. Even better, non-vegan guests won’t be able to tell the difference, and that’s saying a lot.

Whether you’re making dessert for a holiday gathering, a potluck, or simply craving comfort food, this vegan banana pudding hits the spot. It’s simple to prepare, packed with flavor, and made with easy-to-find ingredients. Most importantly, it stays true to that Southern soul we all know and love.

Why You’ll Love This Vegan Banana Pudding

All the flavor, none of the dairy – Still rich, smooth, and satisfying.
Easy layers – Cookies, bananas, pudding, repeat. (That’s my kind of math.)
Make-ahead magic – Perfect for chilling overnight and serving stress-free.
Family approved – Even your picky niece Keke will go back for seconds.

Ingredients for this Vegan Banana Pudding

Vanilla Pudding

1 can (14 oz) full-fat coconut milk – brings the creaminess.
1 cup unsweetened almond milk (or your favorite plant milk).
½ cup granulated sugar – sweetness, just right.
3 tablespoons cornstarch – thickens things up like a champ.
1 tablespoon vanilla extract – that classic pudding flavor.

Whipped Cream

1 can (14 oz) full-fat coconut milk, chilled overnight – only the solid cream.
2–3 tablespoons powdered sugar – for a soft sweetness.
1 teaspoon vanilla extract – because we’re fancy like that.

Assembly

4–5 ripe bananas, sliced.
1 package Lotus Biscoff cookies – listen, they get soft, caramel-y, and downright addictive. Better than Nilla wafers (and I said what I said!).

Step-by-Step Directions

A white dish with vegan banana pudding, topped with whipped cream and crushed cookies.

Make the Vanilla Pudding

In a saucepan, whisk coconut milk, almond milk, sugar, and cornstarch until smooth.
Cook over medium heat, stirring constantly, until it thickens and starts to bubble (about 10–15 minutes).
Remove from heat, stir in vanilla, pour into a bowl, and cover with plastic wrap pressed against the top. Chill for at least 2 hours.

Whip the Cream

Scoop the thick cream from the chilled coconut milk can.
Beat until fluffy like you’re whipping Sunday dinner mashed potatoes.
Add powdered sugar and vanilla, and whip until light and airy.

Put It All Together

In a trifle dish (or any big ol’ bowl), layer cookies, bananas, and pudding.
Repeat until everything’s used, finishing with pudding.
Spread that whipped cream on top like the grand finale.
Cover and refrigerate at least 4 hours—or overnight if you’ve got the patience.

Tips & Tricks for the Best Vegan Banana Pudding

Chill out: Make sure your pudding has plenty of time to set in the fridge before layering—soft pudding will make a mess, not a masterpiece.
Banana timing: Use bananas that are ripe but not brown. Too green, and they’ll be starchy. Too brown, and they’ll turn mushy fast.
Cookie swap: Don’t have Biscoff cookies? Try vegan vanilla wafers or even ginger snaps for a little spice.
Banana shield: To keep bananas from browning, lightly toss slices in a squeeze of lemon juice. Don’t go heavy—you don’t want lemon pudding, baby.
Make it pretty: Use a clear trifle dish or glass bowl so those gorgeous layers can show off.
Whipped cream shortcut: If you’re short on time, grab a store-bought dairy-free whipped topping. Nobody’s gonna judge.
Extra flavor boost: Add a pinch of cinnamon or nutmeg to the pudding while cooking—it gives it that cozy “grandma’s kitchen” vibe.
Serve it cold: Banana pudding is always best straight from the fridge. Warm banana pudding? That’s just banana soup.
Next-level garnish: Right before serving, sprinkle crushed Biscoff cookies and drizzle a little caramel sauce (vegan, of course) over the top. Yes, ma’am!
Make it mini: Layer the pudding into small mason jars or cups for personal servings—perfect for parties or when you don’t feel like sharing.
Storage tip: Cover tightly and refrigerate. It’s best eaten within 2–3 days while the bananas still look and taste their best.

Vegan Banana Pudding in a cup with whipped topping and cookies.

FAQs About Vegan Banana Pudding

Is vegan banana pudding really dairy-free?

Yes! This vegan banana pudding is completely dairy-free and egg-free. It uses plant-based alternatives to recreate the creamy texture and rich flavor of traditional banana pudding without any animal products.

What can I use instead of traditional vanilla wafers?

Many store-bought vanilla wafers are accidentally vegan, but you can also use vegan shortbread cookies, graham crackers, or vegan butter cookies. No matter which option you choose, they work perfectly in this vegan banana pudding.

How ripe should the bananas be?

For the best flavor, use ripe bananas with plenty of brown spots. They add natural sweetness and enhance the overall taste of your vegan banana pudding without overpowering it.

Can I make vegan banana pudding ahead of time?

Absolutely. In fact, vegan banana pudding tastes even better after chilling for a few hours. Making it ahead allows the flavors to meld and the cookies to soften just right.

How long does vegan banana pudding last in the fridge?

When stored in an airtight container, vegan banana pudding will stay fresh for up to 3–4 days in the refrigerator. For best texture, give it a gentle stir before serving leftovers.

Can I make this recipe gluten-free?

Yes, you can easily make this vegan banana pudding gluten-free by using certified gluten-free vanilla cookies or gluten-free graham crackers.

Is this vegan banana pudding kid-friendly?

Definitely. Kids love this vegan banana pudding just as much as the traditional version. It’s creamy, lightly sweet, and full of familiar flavors they already enjoy.

This Southern Style Vegan Banana Pudding is smooth, sweet, and soul-satisfying—without a drop of dairy in sight. So whether you’re serving it for the holidays, Sunday dinner, or just because you’ve got a craving, it’s guaranteed to disappear quick.

And don’t you worry—I’ll still keep the classic banana pudding on the blog. But this one? This one is proof that everybody deserves a seat at the dessert table.

Print this recipe for later, and don’t forget to share it on Pinterest!

Vegan Southern Style Banana Pudding Recipe

This Southern Style Vegan Banana Pudding is all comfort and no compromise—layered with creamy coconut milk pudding, ripe bananas, and spiced Lotus Biscoff cookies, then topped with fluffy dairy-free whipped cream. It’s rich, smooth, and downright irresistible, perfect for holidays, cookouts, or when you just need a spoonful of something sweet and soulful.

Print Recipe Pin Recipe

Ingredients

1 can 14 ounces full-fat coconut milk
1 cup unsweetened almond milk or any plant milk
1/2 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon vanilla extract

For the Whipped Cream

1 can 14 ounces full-fat coconut milk, chilled overnight
2-3 tablespoons powdered sugar
1 teaspoon vanilla extract

For the Assembly

4-5 ripe bananas sliced
1 package of Lotus Biscoff cookies

Instructions

Making the Vanilla Pudding

In a medium saucepan, whisk together the coconut milk, almond milk, sugar, and cornstarch until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 10-15 minutes.
Once thickened, remove from heat and stir in the vanilla extract.
Pour the pudding into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool, at least 2 hours.

Making the Whipped Cream

Scoop out the solidified coconut cream from the chilled can of coconut milk, leaving the liquid behind.
In a chilled mixing bowl, beat the coconut cream with an electric mixer until it becomes fluffy. Add the powdered sugar and vanilla extract and continue to beat until well combined.

Assembling the Banana Pudding

In a trifle dish or a large serving bowl, start with a layer of Lotus Biscoff cookies, followed by a layer of sliced bananas, then a layer of the cooled vanilla pudding. Repeat the layers until all ingredients are used, ending with a layer of pudding.
Spread the whipped coconut cream on top of the final pudding layer.
Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cookies to soften.

Notes

Add a touch of rum or bourbon to the pudding for an extra depth of flavor.
Serving Suggestion: Garnish with additional banana slices and crushed Lotus Biscoff cookies just before serving for a bit of crunch.

Last Step! If you loved this recipe, leave me a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

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