Vegan Banana Coconut Pudding

Banana Pudding
HighImpactPhotography / Getty Images
Prep: 15 mins
Cook: 0 mins
Refrigerate: 90 mins
Total: 105 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
519 Calories
36g Fat
46g Carbs
12g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 519
% Daily Value*
Total Fat 36g 46%
Saturated Fat 28g 140%
Cholesterol 0mg 0%
Sodium 210mg 9%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 11%
Total Sugars 29g
Protein 12g
Vitamin C 10mg 50%
Calcium 195mg 15%
Iron 7mg 38%
Potassium 865mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Is there anything tofu can't do? That's right: silken tofu makes this banana coconut pudding creamy, luscious, and healthy and delicious to boot. The creamy part of the coconut milk just adds to the affair, along with uber-ripe bananas, a touch of sweetener, and dairy-free dark chocolate to top it all off.

Feel free to experiment with other variations. Add a touch of rum flavoring instead of vanilla. Toss in a few tablespoons of peanut butter for a peanut butter banana bliss pudding. Add in a couple tablespoons of cocoa powder or raw cacao powder to make a chocolate banana variation. The banana-tofu base allows for a lot of different ingredients and flavor palettes, so experiment and enjoy!

This recipe is suitable for dairy-free, gluten-free, and wheat-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients.


  • 1 (15-ounce) can full-fat coconut milk, refrigerated overnight

  • 1 (12.3-ounce) package firm silken tofu, drained

  • 2 large very ripe bananas

  • 3 to 4 tablespoons maple syrup

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon salt

  • Grated dairy-free dark chocolate, or dairy-free dark chocolate chips, for garnish

  • Fresh mint, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Puncture the can of coconut milk and drain out the liquid. Scoop out the creamy, thick, white portion of the coconut milk that remains and place it into a blender. Add the silken tofu, bananas, maple syrup (or another sweetener, if using), vanilla, and sea salt, and blend until very creamy and smooth.

  3. Transfer to a bowl, cover with plastic wrap and refrigerate for 1 to 2 hours or until chilled.

  4. Place in frosted glasses or bowls to serve. Garnish with grated dairy-free dark chocolate or dark chocolate chips and a sprig of fresh mint. Serve cold.

  5. Enjoy!

Recipe Variation

  • Replace the maple syrup with agave nectar.