Banana Pudding Jars with Coconut & Sea Salt

Banana pudding jars are the perfect make-ahead dessert for dinner parties! Layers of creamy coconut pudding, bananas, toasted coconut, and Nilla wafers come together in adorable mason jars topped with whipped cream and a crunchy coconut crumble.

You’ll Love This Recipe Because…

• It’s make-ahead friendly — prepare a day before your event and store in the fridge.
• Served in jars, it’s portable, adorable, and portion-controlled.
• The coconut twist adds a tropical flair to classic banana pudding.
• Maldon sea salt takes it from sweet to sophisticated.

Easy Make-Ahead Banana Pudding Jars

Hosting a party?

These banana pudding jars are the ultimate stress-free dessert! Layers of coconut cream pudding, bananas, toasted coconut, and mini Nilla wafers get topped with whipped cream and a crunchy coconut crumble. Make ahead and store in the fridge until you’re ready to wow your guests.

I’m not a baker — it’s just not my thing! But, making these banana pudding jars?! Easy peasy, y’all!

Tips & Tricks

• For extra flavor, toast your coconut flakes on a sheet pan at 325˚ for 5-10 minutes, watching carefully! When it starts to smell coconutty in your kitchen, take the flakes out!
• Swap in vanilla pudding if you can’t find coconut cream pudding.
• Use smaller 8 oz jars for kid-friendly servings.
• Layer pudding and whipped cream in alternating layers for a fancier look.

Tools & Equipment

• Pint-sized mason jars
• Mixing bowls
• Hand mixer

How to Make Banana Pudding Without the Jars

If you’d prefer a more traditional, scoop-and-serve banana pudding, this recipe works beautifully in a trifle dish, 9×13-inch baking dish, or even a large glass bowl.

Here’s how:

1. Layer it up: Spread half the prepared coconut pudding in the bottom of your dish.
2. Add the good stuff: Scatter half the sliced bananas, half the toasted coconut, and a layer of mini Nilla wafers.
3. Repeat: Add the remaining pudding, bananas, coconut, and wafers.
4. Top it off: Spread whipped topping over the final layer, then sprinkle with crushed Nilla wafers, toasted coconut, and a pinch of Maldon sea salt.
5. Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.

Tip: A clear glass trifle bowl shows off all those beautiful layers — perfect for a buffet table or holiday spread.

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FAQ

Q: Can I make these two days in advance?
A: Yes! Just note that the bananas may soften slightly, but the flavors deepen over time.

Q: Can I use fresh whipped cream instead of whipped topping?
A: Absolutely! Just add it before serving to prevent deflating.

Q: Can I make this gluten-free?
A: Yes — use gluten-free vanilla wafers.

This versatile banana pudding recipe can be served in mason jars or layered in a trifle dish. Coconut cream pudding, bananas, toasted coconut, and Nilla wafers make this an irresistible dessert that’s make-ahead friendly and perfect for dinner parties, potlucks, or holidays.

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