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Vanilla Pudding {Dairy Free, Paleo, Egg Free, Nut Free, AIP}






If you saw my chocolate pudding recipe, you know that we used to love the Snack Pack pudding cups before going gluten and dairy free. While we have been enjoying my chocolate pudding for some time, I have been unable to re-create the luscious and creamy vanilla Snack Pack pudding cups that we all loved – until now! While it might seem like a basic recipe, for some reason I’ve had lots of trouble with it and have been trying to perfect it for over a year now! But I finally got the flavors and texture down just right, so I am really excited to share it with you today!!!

We usually eat this pudding plain or with bananas or berries, but it can also be used in any recipe that calls for the boxed variety such as banana cream pies, tarts, parfaits, and so much more! And if all of that wasn’t enough, this recipe is AIP (Auto-Immune Protocol) friendly which means it’s free of nuts, eggs, grains, soy, refined sugar, and dairy! Plus, it’s thickened with gelatin which is great for digestion & leaky gut!  It’s a win-win recipe – Enjoy 🙂

 *I am just learning about the AIP diet, so if you follow this diet please double check every ingredient!

5.0 from 5 reviews
Vanilla Pudding {Dairy Free, Paleo, AIP}
Prep time
Cook time
Total time
Serves: 4
  • 1 Can Full-Fat Coconut Milk
  • 1 Cup Non-Dairy Milk Of Choice
  • 1 Tbsp. + 1½ tsp. Gelatin
  • ½ C Maple Syrup
  • 2 Tbsp. Honey
  • Pinch or Two of Sea Salt
  • ½ tsp. Fresh Lemon Juice (optional but brightens up the flavor)
  • 1 Tbsp. Pure Vanilla
  1. Whisk together the coconut milk, non-dairy milk, maple syrup, honey, vanilla, salt, and lemon juice in a medium-sized pot. Place the mixture over medium-heat.
  2. While it's warming up, evenly sprinkle the gelatin over the milk mixture so it can "bloom" - or get wet and soften.
  3. Once the gelatin has softened, whisk constantly until the gelatin is completely dissolved and steam is rising and it looks like there's a thin layer of white foam on top of the mixture. Do not bring to boil. Continue whisking until you are sure the gelatin is completely dissolved, about 5 minutes (otherwise you will have small clumps of gelatin in your pudding, which is no good!).
  4. Pour pudding into 4 small glass serving dishes or a medium-sized mixing bowl - do not stir after this point. Cool 10 minutes, then refrigerate 2 to 4 hours or until set. For an extra silky pudding, chill in a mixing bowl and beat with a hand-held mixer just prior to serving.
  5. Enjoy!


this post is part of Gluten Free Fridays, Fat Tuesdays, Gluten Free Wednesdays and Allergy Free Wednesdays

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  1. I love pud pudding, and this one looks great! Pinned!

  2. What kind of gelatin do you buy/like?

    • Hi Jackie! I usually just buy the Knox gelatin that’s found at most grocery stores but I’m going to start using the Great Lakes gelatin because I think it’s more cost effective 🙂

      Hope you like it!

  3. Me too! Best comfort food.

  4. Yummy! Thanks for working on and perfecting a recipe for vanilla! I don’t love chocolate so I’m thrilled to see this.

  5. This is definitely one I want to try! Love how healthy it is!!

  6. I still really need to try GELATIN!

  7. vegetarianmamma (Cindy) says:

    Kids would love this! Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!

  8. This was delicious, and it was one of the main components in my Sherry English Trifle that I made for Easter Dinner. http://peacefulfoodie.com/recipe/paleo-sherried-english-trifle/. Don’t worry I gave you credit.

  9. I love vanilla pudding!! I’ve cut out gluten awhile back and have recently started to cut back on dairy and sugar too, but realllllllly missing vanilla pudding so I’m very happy to find your recipe. THANK YOU!! There are so many great chocolate pudding recipes that are Paleo/AIP/Dairy free etc, but not many vanilla ones out there.
    I didn’t have much maple syrup left so I added 1/3 cup coconut sugar. It was absolutely delicious and I loved the gelatin to thicken it up instead of the usual cornstarch in puddings. SO much better for you!!! I couldn’t wait the 2+ hours to try it so I put them in the freezer for a bit and then dug into it after about 1/2 hour…deeeelicious! Not sure if its ok to freeze gelatin but it seemed alright consistency-wise. Added some toasted coconut on top which was a great complement to the coconut flavour from the milk. THANKS again! 🙂

  10. Cheryl Hartle says:

    May I ask what non dairy milk substitute you recommend to make it AIP compliant? Can you just use two cans of coconut milk? Also, vanilla powder is the substitute for vanilla to make this AIP compliant. Vanilla extract is not recommended due to the alcohol. You can get it on Amazon.

    • Thanks for the info about the vanilla Cheryl! And yes, an additional cup of coconut milk should work fine 🙂 Let me know what you think!!!!

  11. Georgianna Henry says:

    Delicious!!! Thank u!

  12. How much is a can of coconut milk equal to in millilitres or cups?

  13. Trinity A Schrieber says:

    That you for sharing! It is so hard to find good recipes that actually work and taste good for my little one! These are quick and easy which is even better.

  14. Yum. Just tried this after making it earlier today. This was my first AIP treat since starting the diet 4 days ago. I used vanilla powder and homemade coconut milk to make it AIP compliant. Thanks for sharing this recipe.

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Love, Cassidy