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Vanilla Pudding (Gluten Free, Dairy Free)

Today was a beautiful summer day in the Puget Sound. We wanted to explore a bit so we ventured into Seattle and took a Ferry to Silverdale. We unexpectedly found a festival that was going on and decided to enjoy what it had to offer.

The weather was stunning. A gentle 62 degrees and partly cloudy was simply perfect for the unexpected outing next  to the water. There was music and lots of fair food, of course none of which we would have. We kept the kids away from that area because its just not fun to see their disappointment.

The day reminded me of one of my favorite childhood treats, banana pudding. Back when I was a kids, it was as simple as buying a box of pudding and adding bananas and boxed ‘nilla wafers to it. That is no longer an option for us so I decided I needed to create the base of my Banana Pudding. I needed a good dairy free vanilla pudding recipe anyways.

Homemade made from scratch vanilla pudding, delicious!  Nothing really beats it… other than chocolate pudding. I have to say chocolate pudding is my favorite but you can’t make banana pudding with chocolate so today, vanilla it is.

Who ever knew back in the dairy and gluten filled days that here you would be, dreaming of dairy free pudding? I sure did not even imagine myself here but here I am.

I may be dairy free but I am not deprived by any means. I have been able to create everything that my family loves and enjoys. At home, my kids have no idea they have a food allergy. Out in the big world is an entirely different story.

So today I wanted to enjoy and share a childhood favorite of mine. (My kids have never had Banana Pudding with Nilla Wafers) so I created it myself. I also needed vanilla pudding for the frosting of my poke cake.

So whether you just like a nice cup of creamy vanilla pudding, or you are making banana pudding or frosting… This recipe will not let you down.

Now, pass the pudding please.

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1/2 Cup Organic Sugar

1 Can of Coconut Cream beaten or blended with an Emersion Blenderhttps://ir-na.amazon-adsystem.com/e/ir?t=livfreglufre-20&l=am2&o=1&a=B005MMNBBQ

1 Cup Non Dairy Milk (I used almond milk)

1/4 Cup Tapioca Starch

1 Egg Beaten

1/4 Cup Coconut Oil (Melted)

1 Tbsp Vanilla


In a sauce pan on medium heat add your sugar and beaten coconut cream, stir until well combined and then add the non dairy milk, tapioca starch and beaten egg (have the egg beaten and ready to go).

Whisk it together and continue to stir every minute and bring to a boil then reduce to simmer. Continue to stir every minute and allow it to simmer until desired thickness. I let mine cook for about 12 minutes. Once its thick take off the heat and stir in the coconut oil and vanilla. Allow it to thicken in the fridge for an hour or so and then it is ready to serve. Enjoy

Bread SRSLY Gluten-Free Sourdough

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  1. I actually tried to make this from your cookbook (which I love by the way) however my pudding never got really think or set I followed directions exactly and cooked for about 15 min… I’m not sure where I went wrong maybe arrowroot (as I’m also allergic to Corn) in place of cornstarch ?

    1. livingfreelygf says:

      Hi Tabitha,

      I have always used tapioca starch for my pudding. You used arrowroot? I am not sure how that would work because I’ve never used it. Did you use full fat coconut milk/cream? I’m sorry it didn’t set!