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A glass jar of AIP banana pudding layered with banana slices and coconut whipped cream, topped with toasted coconut flakes, on a warm, softly lit background.
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AIP Banana Pudding (Paleo + Dairy-Free)

Creamy AIP banana pudding made with coconut milk and ripe bananas. This easy, dairy-free, egg-free dessert is comforting, naturally sweetened, and fully AIP compliant.
Course Appetizer, Dessert, Snack
Cuisine American
Keyword AIP, Banana
Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 2 hours

Ingredients

  • 3 ripe bananas divided
  • 1 ½ cups full-fat coconut milk carton or canned, smooth not chunky
  • 2 tablespoon maple syrup or raw honey adjust to taste
  • 2 tablespoon arrowroot starch
  • 1 teaspoon vanilla powder or alcohol-free vanilla AIP-compliant
  • Pinch of sea salt
  • Optional: ¼ teaspoon cinnamon or carob powder for a warm flavor note

Instructions

  • In a blender, combine: 2 bananas, Coconut milk, Maple syrup, Arrowroot, Vanilla, Salt. Blend until completely smooth.
  • Pour into a saucepan over medium heat. Whisk constantly for 5–8 minutes, until it thickens to a pudding consistency. It should coat the back of a spoon.
  • Remove from heat. Taste and adjust sweetness if needed. Stir in cinnamon or carob if using.
  • Slice the remaining banana. Spoon pudding into jars or a dish, layering with banana slices if you want that classic look.
  • Refrigerate at least 2 hours to fully set.

Notes

Optional AIP Toppings

  • Coconut whipped cream (just coconut cream + maple syrup)
  • Toasted coconut flakes
  • Crushed AIP cassava or plantain chips for a “vanilla wafer” vibe