Banana Split Pudding

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It’s the perfect time of year to be breaking out all those classic childhood desserts. Summer just screams ice cream sandwiches, Popsicles, milkshakes, birthday cake a la mode, and banana splits – and you don’t have to be a kid to want to hearken to that call.

Nowadays, it’s pretty easy to find an autoimmune protocol-friendly version of your favorite treats. Even if they don’t quite hit the spot, they’re usually better than nothing… or falling off the wagon completely. But every now and then you find one that’s more magical than you could have hoped.


When I was struck by the idea of an AIP banana split-inspired pudding, I knew the necessary use of coconut milk for the base and carob powder for the syrup would yield a very different flavor from a traditional banana split… but different doesn’t mean not good. Still, I was amazed at how well this little treat really hit the spot!

Not only are these puddings very presentable, but with only about ten minutes of actual work involved, they’re about as easy as dessert can get! For the coconut whipped cream topping, Mickey has a recipe in her cookbook, The Autoimmune Paleo Cookbook, and there is also one on my site here. Of course, the pudding is still a fantastic treat (and a little less coconut-flavored) if you don’t feel like making the whipped “cream”!

Banana Split Pudding
Prep time
Cook time
Total time
Serves: 4 servings
  1. Heat the coconut milk in a small saucepan over low heat. Remove about ¼ cup and stir the gelatin into that until it dissolves completely.
  2. Slowly pour the gelatin mixture back into the saucepan, stirring constantly to keep any lumps from forming. Add the ¼ cup honey and vanilla and mix well.
  3. Divide the pudding evenly between four serving dishes and place in the fridge for 30 minutes to cool and set. If they become too firm (like jello), you can whip them a little by hand to make them a little more "pudding-y".
  4. Divide the bananas, pineapple, and strawberries between the four puddings and top with whipped coconut cream.
  5. Combine the carob, remaining honey, and coconut oil in a saucepan over low heat and stir until well-mixed.
  6. Remove from heat, pour into a piping bag (or plastic bag with a small piece of the corner cut off) and squeeze over the puddings to serve.


About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.


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