Banana Pudding


  • 1-13.5 oz can Coconut Milk (found in the baking section)
  • 2/3 cup sugar, divided
  • 4 large eggs (room temperature) separated
  • 2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3-4 bananas, not overly ripe
  • 3 teaspoons lemon juice
  • 30-40 vanilla wafers
  • 1/4 teaspoon cream of tartar
  • Optional: 1/2 cup toasted sweetened flaked coconut

This dairy-free recipe puts a new spin on banana pudding. Andre Prost Coconut Milk replaces cow’s milk for a richer texture and flavor.


  • 30 minutes to prepare
  • 8-10 minutes to bake
  • Total time: 38-40 minutes


  • Serves 6


  1. Preheat oven to 400°F.
  2. Add Coconut Milk, 1/3 cup of the sugar, 4 yolks (reserve egg whites in clean mixing bowl, not plastic, which can retain grease) corn starch and salt in a medium sized sauce pan. Whisk well. Cook on a medium heat, stirring constantly, so eggs don't scramble, until thickened (almost to a simmer but do not boil). Remove from heat and mix in extract.
  3. Make acidulated water by mixing lemon juice in 1/2 cup water. Slice banana's thinly and dip in acidulated water. Drain slices and place on paper towel. Pat dry. Spoon a tablespoon of coconut pudding into custard cups and top with a vanilla wafer. Line sides with alternating wafers and banana. Top wafers with bananas, then spread with a thin layer of pudding and repeat 2 times.
  4. Beat reserved egg whites and cream of tartar until foamy. Beating egg whites on high, slowly add remaining 1/3 cup sugar until stiff peaks form, and egg whites are glossy. Immediately (so meringue doesn't deflate) drop dollops of meringue on top of last layer, spreading to edges. Bake until meringue is lightly browned, about 8-10 minutes.

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