Since 2020 has been a bust so far, I have been craving comfort foods and desserts that I ate as a kid without a worry in the world. My favorite dessert growing up, year-round, was super cold banana pudding. Instant vanilla pudding, Nilla wafers, an overload of sliced bananas, and a heaping dollop of Dream Whip. It was easy, not fussy, and made me happy. But as an adult with a dairy protein allergy, I can’t quickly turn to my comfort dessert to escape the disappointment of 2020 — so I came up with this recipe. With a little more time and patience in the kitchen, this dairy-free version of banana pudding does the trick. It’s less sweet and lacks the artificial flavor of instant pudding, but the textures of banana, pudding, and wafers is still there and I’m able to reminisce about when life was a whole lot easier. If you want to go completely dairy-free, you can find vegan vanilla wafers in most stores, but I take the risk and go for the old school wafers because we deserve a little normalcy. ––Justin Burke 

Dairy-Free Banana Pudding

Ingredients
4 tablespoons cornstarch
⅔ cup granulated sugar
2 pinches salt
3 cups unsweetened plain almond milk or oat milk
3 teaspoons vanilla extract
3-4 medium ripe bananas, sliced
2 14-ounce cans coconut cream
6 tablespoons powdered sugar
1 box vanilla wafers 

Directions 

1. Using a small saucepan, combine cornstarch, sugar, and salt. While whisking, slowly add almond milk and whisk until fully combined, avoiding clumps.  
2. Place over medium heat and cook until bubbling, whisking constantly. Reduce heat to low and continue cooking for another 4-6 minutes, stirring constantly with a spatula or wooden spoon to scrape the sides and bottom.
3. Once the pudding has thickened, dip the wooden spoon in the pudding and remove. Using your finger, draw a line down the back of the spoon and if the pudding stays separated and not runny, the pudding is cooked. Remove from heat and whisk in 2 teaspoons vanilla, and let cool for 10 minutes. Then transfer to a glass bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface of the pudding. Refrigerate until cooled and set, about 1-2 hours.
4. Meanwhile, using a stand mixer, place the mixing bowl in the freezer for 30 minutes. Remove coconut cream from the fridge, being careful not to shake or turn it and remove top. Gently scoop out the top hardened cream into the chilled bowl, leaving any liquid portion behind and discarding. 
5. With the paddle attachment, whip the coconut cream, starting on low and gradually increasing to medium-high speed, until it begins to look like whipped cream, about 1 minute. 
6. Return speed to low and add 1 teaspoon vanilla extract and powdered sugar. Increase speed to medium-high and whip until light and fluffy, about 2-3 minutes. Chill in the refrigerator until ready to use. 
7. Once the pudding is completely set (slightly jiggly), fold half of the coconut whipped cream to the pudding until just combined. Place back in the refrigerator for another 30 minutes. 
8. Using a 1 quart rectangular glass pan or medium glass trifle dish, assemble the pudding. Place a layer of wafers on the bottom, followed by a layer of sliced bananas, then a layer of pudding. Repeat the three layers one more time. Smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight. 
9. To serve, top with remaining coconut whipped cream, sliced bananas, and a few wafers (either whole or crushed).