Vegan Caramel Pudding with Coconut Milk
Rich and creamy, this Vegan Caramel Pudding comes together in under 30 minutes and it's literally the perfect date-night dessert! It's classy and delicate. Top it with coconut whipped cream, extra caramel and salt to take it to the next level!
Ingredients
- 1 cup full-fat canned coconut milk
- 4 tablespoon Muscovado sugar or coconut sugar or regular brown sugar
- 3/4 cup unsweetened coconut milk or almond or soy milk
- 2 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt optional, for salted caramel puddings
- Coconut extract optional, to taste
- Topping ideas: coconut whipped cream, vegan caramel sauce (see notes*) or melted chocolate.
Instructions
- Pour 1/2 cup of canned coconut milk and the sugar into a medium pot. Heat over high heat until the mixture comes to a boil, then reduce the heat to medium and simmer, stirring constantly, until the mixture gets thicker and darker in color. Turn off the heat.
- In a medium bowl, add the remaining canned coconut milk, unsweetened coconut milk, and cornstarch. Mix until the cornstarch has dissolved completely, then pour the mixture into the coconut and sugar mixture.
- Place the pot over medium heat and cook until the mixture thickens and turns into a custard-like consistency. Stir constantly. This might take 10-20 minutes, the more you cook your pudding, the thicker and firmer it'll be once it sets. I like mine at 20 minutes but for an even creamier pudding 15 minutes is usually enough.
- Turn off the heat and immediately stir in the vanilla extract, coconut extract (optional), and salt (optional). Pour the mixture into heat-proof ramekins (make sure they're safe to use in the refrigerator) then allow the puddings to cool down to room temperature before covering them with plastic wrap and placing them in the refrigerator.
- Chill for 2-3 hours or until set. Top with coconut whipped cream, caramel sauce (see notes*) or melted chocolate and serve immediately.
Notes
*Notes: if you want some extra caramel sauce for topping, simply repeat step 1 and pour the extra caramel sauce into a small container. The sauce will thicken as it cools and it's perfect for topping your puddings!
Storing Instructions: cover each ramekin with plastic wrap and store it in the refrigerator for up to 4 days. Do not store the puddings with toppings, add them right before serving or they will wilt/melt.
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Nutrition
Calories: 608kcalCarbohydrates: 43gProtein: 5gFat: 50gSaturated Fat: 44gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 330mgPotassium: 586mgFiber: 5gSugar: 30gVitamin C: 6mgCalcium: 54mgIron: 4mg
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