When I found gluten free vanilla wafers in the grocery store, I knew I had to make gluten and dairy free banana pudding! For the past 10 years, I had to use gluten free graham crackers. What a treat to find these gluten free vanilla wafers. They worked beautifully!
How To Make Gluten and Dairy Free Banana Pudding Video
Which Gluten Free Vanilla Wafers to Buy
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.
Gluten and Dairy Free Banana Pudding Ingredients
For the Dairy Free Pudding
- 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 Blended 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
For the Meringue
- 3 Egg Whites
- 1/2 tsp Cream of Tarter
- 1 Pinch of Salt
- 1/4 Cup of Sugar
How to Make Gluten and Dairy Free Banana Pudding
Make the Pudding
In a large nonstick saucepan add:
- 2/3 cup of sugar — You need two scoops, 1/3 each.
- 1 tablespoon of Benefiber (optional, helps stablize blood sugar)
Next, use two bowls to separate the whites from the yolks of three eggs.
Add 3 egg yolks to the saucepan.
In a separate bowl whisk or in a blender mix together 1 can of canned goat milk and 1 can of canned coconut milk. Then, measure out 2 cups of the milk mixture.
Pour 1 and 1/2 cups of the milk into the saucepan and reserve 1/2 cup of the milk in the measuring cup.
Add 3 tablespoons of cornstarch to the 1/2 cup of reserved milk.
Stir it with a fork until there are no clumps left.
Add the milk and cornstarch mixture to the saucepan.
Cook over medium-low heat stirring constantly. Do Not Boil It.
After using a whisk to mix all ingredients, make sure you use a flat edged utensil to prevent ingredients from sticking to the bottom of the pan.
After around 8 minutes, the saucepan will begin to steam. Soon after, the pudding will begin to thicken. When it does, reduce the heat to the low and continue stirring.
Continue to cook the gluten and dairy free banana pudding over low heat for another 2-3 minutes until it reaches a pudding consistency.
Turn off the burner and remove the pan. Then, add 2 tablespoons of vegan butter and 1 & 1/2 teaspoons of vanilla to the saucepan. These ingredients thin pudding so you can successfully strain out pieces of cooked egg.
Stir until the vegan butter is completely melted.
Then, use a fine-mesh strainer to strain the pudding into a bowl. Since pieces of cooked egg are caught by the strainer, I use a spatula to push pudding through stainer leaving behind cooked egg. Then before pouring in more pudding, I scoop out the cooked egg into a bowl. A delicious treat you can immediately eat. Once you have strained all the pudding, use a clean spoon or spatula to scrap pudding off the bottom of the strainer.
The strainer will catch any bits of cooked egg. The amount of cooked egg varies. Sometimes I am in a bit of rush. When the pudding cooks at too high of a temperature causing it to boil, you cook more of the egg. Thus, straining the pudding is a very important step.
Stir the pudding until it has completely cooled. Set it aside while you prepare to assemble your gluten and dairy free banana pudding.
Assemble the Layers of the Gluten and Dairy Free Banana Pudding
Peel and slice 2 bananas.
Line the bottom of your pudding dish with gluten free vanilla wafers. Next, add a layer of sliced bananas.
Then, add half of the pudding to the dish as the next layer and smooth it out with a spoon.
Add another layer of wafers, bananas, and pudding. Smooth the pudding out with a spoon.
Make the Meringue
Add three egg whites to a mixing bowl.
Add a pinch of salt & 1/2 tsp. Cream of Tarter
Mix on high until peaks begin to form.
Slowly a fourth cup of sugar while the mixer is going.
Mix until the sugar is fully incorporated and stiff peaks form.
Top and Bake
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 at 425 degrees Fahrenheit for 3-5 minutes or until the tips have browned.
Allow it to cool completely and then refrigerate for 1 hour before serving.