3 Ingredient Banana Pudding is light and refreshing! Each cup is layered with paleo friendly cookies and fresh coconut whipped cream. The perfect snack or dessert for anyone who is dairy free or gluten free!

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• Why you'll love this recipe
• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Topping Ideas
• How to store leftovers
• Recipe
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Why you'll love this recipe

• It's super easy to make.
• You only need a few ingredients.
• Great for breakfast or a quick snack.
• The topping options are endless!

🍴Ingredient Notes

• Mashed Ripe Bananas - Ripe bananas work best for this recipe! They should be yellow with brown spots. If the peel is dark, they are probably better for banana bread!
• Unsweetened Vanilla Coconut Yogurt - Any vanilla yogurt will work with this recipe!
• Vanilla Extract - You'll need vanilla extract for the banana pudding and the coconut whipped cream. (If you're making it!)
• Full Fat Coconut Milk - This is the base for the homemade dairy free whipped cream.
• Powdered Sugar - To sweeten the whipped cream, I used Lakanto Powdered Sugar for a sugar free option! Any powdered sugar will work.
• Gluten Free Vanilla Cookies - I used Hu Kitchen Snickerdoodle cookies. They are not necessary but make a great addition to this recipe!

For a little protein boost add into the pudding two scoops of plain or vanilla collagen. (My favorite brands are Primal Kitchen & Ancient Nutrition!)

🍴Step by Step Instructions

Step 1: Making the Banana Pudding

Start by adding bananas into a mixing bowl. Mashed with a fork, potato masher, or hand mixer.

Next add in vanilla extract and coconut yogurt. Blend with a hand mixer or whisk until fully combined. Cover the bowl and let the mixture chill for 1 hour.

Step 2: Making the Coconut Whipped Cream

Place the mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)

Add the THICK part at the top of your coconut cream to the mixing bowl. Whip with a hand mixer or stand mixer for about 90 seconds until it thickens up. (It will thicken, be patient!)

Next, add in the powdered sugar and vanilla extract. Whip the mixture for another minute or so. (Should take about 3-4 minutes in total.) Leave in the refrigerator until you're ready to assemble the cups.

Step 3: Assembling the Cups

Then add the pudding into small glass cups layered with gluten-free cookie crumbs and coconut whipped cream!

Topping Ideas

I went for more of a traditional Banana Pudding by layering it with cookies and whipped cream, but feel free to add whatever you have on hand!

• Add some crunch - Granola (Grain-Free or regular!)
• For chocolate lovers - Dark or White Chocolate Chips.
• Add some creaminess with - Almond Butter, Sunflower Seed Butter, or Peanut Butter.
• Fresh Fruit - Strawberries, Blueberries, or Pineapple.

How to store leftovers

Leftovers should be stored in mason jars with a lid in the refrigerator. You can also add a covering to the cups!

More banana recipes!

After you make this 3 Ingredient Banana Pudding, make sure to leave a comment & rate the recipe!

Recipe