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gluten-free, diary-free banana parfait

SCD Banana Pudding Parfait

  • Author: Lila Ruth
  • Total Time: 45 min, plus chill time
  • Yield: 2-4 parfaits 1x
  • Diet: Gluten Free


*This can also be made into a pie–see Tips section in post above to learn how.

*For added flavor, use banana sautéed in butter, honey + cinnamon.



For The Graham Crumbs (Or Cookies):

  • 1 + 1/3 cups almond flour (Bob’s Red Mill)
  • 1/4 coconut flour
  • 1.5 teaspoons cinnamon
  • 1 teaspoon gelatin
  • 1/4 teaspoon baking soda
  • 1/4 cup chilled butter, cubed (or ghee)
  • 2.5 tablespoons honey
  • 1.5 tablespoons coconut milk (or almond milk)
  • 1 teaspoon vanilla extract

For The Pudding:

  • 2 + 1/4 teaspoons gelatin
  • 1/8 teaspoon salt
  • 2 cups full fat coconut milk (or plain almond milk)
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 2 egg yolks (just the yolks)
  • 1 tablespoon butter (or ghee)
  • 3 large bananas, sliced (or 4 small)

For The Coconut Whipped Topping:

  • The solid cream from two cans of chilled coconut milk (view instructions for details)
  • 1/8 teaspoon vanilla extract
  • 1/4 teaspoon gelatin
  • a drizzle of honey


  1. Preheat oven to 350 degrees.
  2. Start with your pudding: To make things easier, it’s good to prep a few items first- Place your two egg yolks into a small dish. Have both your coconut milk and honey measured out and ready to go. Also get out your pat of butter and vanilla extract–and go ahead and place a pot on the stove, but do not turn the burner on yet.
  3. In a large bowl, add the 2 + 1/4 teaspoons of gelatin and salt. Quickly whisk in your coconut milk–you want to make sure the small amount of gelatin and salt are evenly distributed. Whisk in your honey, vanilla extract and finally the 2 egg yolks. You’ll save the pat of butter for later.
  4. Pour all of your liquid mixture into the pot on the stove and turn the burner on medium heat. Bring the liquid slowly to a boil, stirring intermittently to make sure it doesn’t stick to the pot. Let it boil for just 5-10 seconds and then turn the heat off. Lower your pat of butter into the liquid with a spoon so you don’t burn yourself. Whisk butter into liquid as it melts. (Your liquid will not be thick, it will thicken up in the refrigerator). Let your liquid cool in the pot on the stove for a few minutes. (You have two options going forward–you can pour the liquid over sliced bananas so that the pudding has more of a banana flavor, or you can leave it plain vanilla and save your sliced bananas and layer them into your parfait–both ways are scrumptious, the latter is a bit more tidy in appearance).
  5. Pour the pudding liquid into a small rectangular dish or tupperware and place into the freezer for about 2.5 hours or until it has set. It will be soft set, not super firm.
  6. For the graham cookie crumbs: While you’re waiting for your pudding to set, go ahead and make your graham crumbs–Fit a baking sheet with parchment paper and set it aside for later. In a large bowl, whisk together your almond flour, coconut flour, cinnamon, gelatin and baking soda. Using a pastry cutter, cut the butter into your flour the same way you would for pie crust.
  7. Add honey, coconut milk and vanilla extract. Work the wet ingredients into the flour mixture by hand until dough forms–it will feel a bit dry at first, but will come together nicely. Form dough into a ball.
  8. Press your dough out thinly and evenly onto the cookie sheet–it will look like one large, rectangular cookie. Bake at 350 for 17-20 minutes. (Alternatively, you can roll the dough out in between two pieces of parchment paper and use a cookie cutter to cut out circles. Use an offset spatula to lift and peel cookies and transfer them to the parchment lined cookie sheet–the smaller cookies only need about 12-15 min in the oven to bake).
  9. Remove cookie(s) from the oven, and let them cool completely–they will be soft to touch but will firm up during the cooling process. Break up the cooled, large cookie into pieces and pulverize in a food processor until you have crumbs. (If you’ve made the small cookies, let them cool 10 minutes and then transfer them by spatula to cooling rack, this will crisp them up a bit so they’ll be the right texture for the parfaits).
  10. If you’re making coconut whipped topping, put it together right before serving the parfaits: Open the two cans of coconut milk and remove just the cream on top, being careful not to transfer liquid a long with it. Place the cream in your chilled mixing bowl. Sprinkle 1/4 tsp of gelatin overtop and add a very small drizzle of honey and 1/8th tsp of vanilla extract. Blend for just 10-15 seconds, over blending tends to loosen the cream.
  11. Slice bananas. For added flavor, sautée bananas in butter or ghee, honey, vanilla and a dash of cinnamon.
  12. Parfait Assembly: This will make two large parfaits, or four smaller versions. Place graham crumbs or cookies as the bottom layer, then add bananas over top, a large scoop of pudding, then the graham again, followed by bananas and an additional scoop of pudding, topped with the whipped coconut cream if desired.
  13. Serve immediately after assembling, enjoy!! Store any leftovers tightly covered in the fridge.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: SCD
  • Method: Cooking
  • Cuisine: Pudding

Keywords: grain-free, gluten-free, dairy-free, paleo, specific carbohydrate diet, banana pudding, pie, graham, parfait, healthy recipe