Dairy-free Banana Pudding Parfait

dairy-free banana pudding parfait

This is my rendition of a recipe my beautiful friend Virginia had been considering. She loves sweet things ‘n the recipe had some stuff in it that just wouldn’t have made her body smile!

I talk about the sugar scale … from never-have-this (example: refined white sugar) to have-as-much-as-you-want (green apples). For this recipe redo, I took out the never-ever stuff and replaced it with in-moderation ingredients.

Feel free to enjoy this from time to time as a special treat!

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Dairy-free Banana Pudding Parfait Recipe 



Preheat oven to 350. Bake bananas on parchment covered cookie sheet for 20 min. Remove, peel and mash 3 bananas in a small bowl until smooth. Allow 2 bananas to cool and slice into 1/2 inch rounds just prior to assembly.

Heat 1 cup coconut milk and 1/4 tsp salt in saucepan on medium heat. Do not boil. Meanwhile, whisk another 1 cup coconut milk with arrowroot, eggs and coconut oil in small bowl until blended. When milk in saucepan is warm, slowly stir in arrowroot mixture, turn heat to medium-high and bring to a boil, stirring constantly until thick, about 3 minutes. Remove from heat and stir in vanilla and mashed banana. Pour into glass or metal bowl, cover and chill in refrigerator to thicken. If chunky, puree in blender til smooth.

Mix together ingredients for crumble in bowl. Evenly spread about 1/4″ thick in pan and bake until slightly hardened, approx 30 minutes.

Alternate layers of crumble and pudding, ending with banana slices.


Note: If you don’t have coconut cream, you can substitute coconut milk … It’s a bit thinner but will still be delish!

Dairy-free Banana Pudding Parfait

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