Banana Pudding


  • 13.5 ounces full-fat canned coconut milk divided
  • 2 teaspoons gelatin
  • 2 tablespoons honey or more to taste
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon Diamond Crystal kosher salt 
  • 1 (12 ounces) container of frozen whipped topping, thawed
  • 14 bananas, sliced
  • 1 to 2 boxes of Gluten-Free vanilla wafers

Pudding Directions:

  1. Pour ¼ cup of coconut milk into a bowl. Be sure to shake the can well first.
  2. Sprinkle the gelatin on top and whisk briskly to get rid of the lumps. Set the bowl aside.
  3. In a saucepan, over medium heat, add the remaining coconut milk and honey.
  4. Heat, stirring frequently, until the sweetened milk is steaming, Do not boil.
  5. Pour the hot coconut milk into the bowl with the gelatin/coconut milk mixture, and whisk well to combine.
  6. Add in the vanilla extract and salt and stir to combine.
  7. Refrigerate uncovered for 30 minutes, and then cover tightly until the pudding firms up, this step will take at least 2 hours.
  8. Store in the fridge for up to 4 days. 

Serving Directions:

  1. Before serving add the Whipped topping and whip the pudding with a hand mixer until light and fluffy.
  2. In a straight-sided bowl (other bowls will do too) Vanilla wafers, banana slices, and pudding (in that order) until all are used up.
  3. Refrigerate until firm, serve.