I was so excited to find gluten free vanilla wafers in the grocery store. Creamy, mouth-watering, gluten and dairy free banana pudding is an irresistible treat. Make new memories or visit old ones!

How To Make Dairy and Gluten Free Banana Pudding Video

Buy Gluten Free Vanilla Wafers

Kinnikinnick’s Gluten Free Vanilla Wafer Cookies will make you think you are snacking on a classic Nilla Wafer from your childhood. The taste and texture are fantastic.

I also love that these wafers are gluten free, dairy free, soy free, and nut free!

If you are unable to find these wafers at your local grocery store, you can purchase them online at Kinnikinnick’s Gluten Free Vanilla Wafers.

Dairy and Gluten Free Banana Pudding

Ingredients

• 1 Box of Kinnikinnick’s Gluten Free Vanilla Wafers
• 2 Ripe Bananas
• 2/3 Cup of Sugar
• 3 Tablespoons of Cornstarch
• 1 Tablespoon of Benefiber (optional, helps stablize blood sugar)
• 2 Cups of Mixed Canned Goat and Coconut Milk (1 can of goat milk mixed with 1 can of coconut milk)
• 3 Egg Yolks
• 2 Tablespoons of Vegan Butter
• 1 1/2 Teaspoons of Vanilla

Ingredients for Meringue

• 3 Egg Whites
• 1 Pinch of Salt
• 1/4 Cup of Sugar

Directions for making Dairy and Gluten Free Banana Pudding

Making Banana Pudding

In a large nonstick saucepan add:

• 2/3 cup of sugar

• 3 tablespoons of cornstarch

• 1 tablespoon of Benefiber (optional, helps stablize blood sugar)

Separate Egg Yolks from Egg Whites

Next, use two bowls to separate the whites from the yolks of three eggs.

Add 3 egg yolks to the saucepan.

Make A Creamy Milk Mixture

In a separate bowl or blender, mix together 1 can of canned goat milk and 1 can of canned coconut milk. If you have a milk allergy, only use canned coconut milk. If not allergic, goat milk is an A-2, non-genetically modified milk most are able to digest. Measure out 2 cups of the milk mixture.

Pour 1 cup of the milk into the saucepan.

Next, measure out 1/2 cup of reserved milk and add 3 tablespoons of cornstarch.

Whisk mixture with a fork until there are no clumps.

Add the milk and cornstarch mixture to the saucepan.

Cooking the Gluten and Dairy Free Banana Pudding

Whisk all ingredients together until creamy. Then, cook gluten and dairy free banana pudding over medium-low heat stirring constantly with a flat edge stirrer. When pudding sticks to the bottom of the pan, it quickly burns. Thus, continuously stir to make sure no pudding sticks to the bottom of the saucepan.

Make sure mixture does not boil! After pudding cooks for about 8 minutes, it will begin to steam. Turn the temperature to low.

Continue to cook the gluten and dairy free banana pudding over low heat for another 2-3 minutes until it reaches a thick pudding consistency.

Turn off the burner and remove the pan from the heat. Then, whisk in 2 tablespoons of vegan butter and 1 & 1/2 teaspoons of vanilla to the saucepan.

Next, whisk until the vegan butter is completely melted into banana pudding.

Strain Banana Pudding

Quickly use a fine-mesh strainer to strain the pudding into a bowl. Use a clean spoon to scrap pudding off the bottom of the strainer.

The strainer catches small bits of cooked egg creating a creamier pudding.

Completely Cool Banana Pudding

Stir the pudding until completely cool. While you prepare to assemble your gluten and dairy free banana pudding, set the pudding aside to continue to cool. Cooling ensure no condensation builds up watering down the pudding.

Assemble the Layers of the Gluten and Dairy Free Banana Pudding

First, peel and slice 2 bananas.

Then, line the bottom of your pudding dish with gluten free vanilla wafers. Next, add a layer of sliced bananas.

Pour half of the pudding into the dish over the first layer of vanilla wafers and bananas.

Lay the second layer of vanilla wafers and bananas. Pour out more banana pudding and smooth pudding out with a spoon.

Make the Meringue

Add three egg whites to a mixing bowl.

Add a pinch of salt.

Mix on high until peaks begin to form. If peaks fail to form, add 1 teaspoon of Cream of Tarter.

While mixing, slowly pour a fourth cup of sugar until mixture looks creamy.

Once stiff peaks form, turn off the mixer.

Top Banana Pudding with Meringue

First, preheat the oven to 425 degrees Fahrenheit.

Scoop the meringue onto the top of the pudding.

Smooth meringue to the edge of the dish and tap the top to create peaks.

Wipe the edge of the bowl with a clean paper towel.

Bake Meringue

Bake at 425 degrees Fahrenheit for 3-5 minutes or until the tips have browned.

Allow pudding to completely cool. Before serving, refrigerate for 1 hour or longer.

Printable Recipe Card