Banana pudding is a classic dessert in the southern United States. The homemade gluten-free vanilla pudding takes about 30 minutes to prepare and is worth every minute.
Use either ready-made gluten-free vanilla wafers, gluten-free animal crackers or homemade vanilla wafers in this classic comfort food dish. You will need six 8-ounce custard cups or ramekins for this recipe.
This recipe is a gluten-free adaptation of "Banana Pudding with Meringue" which appears in The South - The Beautiful Cookbook by Mara Reid Rogers and Jim Auchmutey.
Ingredients
- 2/3 cup sugar (cane)
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 cups light coconut milk (or milk)
- 4 egg yolks (reserve egg whites for meringue)
- 2 tablespoons dairy-free butter substitute (or unsalted butter)
- 1 teaspoon vanilla extract
- 4 medium bananas (ripe, peeled and thinly sliced)
- 30 gluten-free vanilla wafers (or about 30 gluten-free animal crackers)
- 4 egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar (cane)
- 6 8-ounce custard cups or ramekins
Steps to Make It
Prepare Pudding:
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Combine sugar, cornstarch, salt and coconut milk in a heavy saucepan and whisk to blend ingredients.
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Cook over medium heat, constantly whisking for about 6 to 8 minutes or until the mixture begins to thicken and bubble.
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Boil for 1 minute while continuing to whisk.
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Remove the pan from heat.
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Place egg yolks in a medium bowl and whisk to blend.
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Slowly drizzle 1/2 cup of hot pudding mixture into egg yolks while briskly whisking.
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Slowly drizzle the egg mixture into the saucepan with remaining pudding.
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Return pudding to medium heat and whisk constantly until the mixture begins to bubble, about 2 minutes.
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Remove from heat. Be aware to not overcook.
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Stir in dairy-free butter substitute or butter.
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Preheat oven to 425 F / 218 C.
To Assemble Individual Puddings:
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Place 2 gluten-free vanilla wafers or animal crackers in the bottom of each custard cup.
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Use a measuring cup to pour 1/4 cup pudding into each custard cup.
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Top pudding with sliced bananas (about 5 slices per layer).
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Add another 1/4 cup pudding followed by another layer of bananas.
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Top with enough pudding to fill custard cups.
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Ring top of cups with cookies or animal crackers as pictured.
Prepare Meringue:
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Place room temperature egg whites and cream of tartar in a medium mixing bowl. Use an electric mixer and beat on high for about 2 minutes. The mixture will be frothy.
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With mixer on high, add sugar, 1 tablespoon at a time. Beat until glossary and peaks form but don't over beat or meringue will be dry.
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Use a spoon to mound meringue on top of each pudding cup.
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Spread meringue out to edges of custard cup and make high peaks in the center.
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Bake on the middle rack of the oven for 5 to 8 minutes or just until meringue is golden brown. Watch carefully to avoid scorching the meringue.
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Cool puddings on a rack for about 30 minutes.
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Serve warm or refrigerate and serve chilled.
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Enjoy!
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