Velvety Vegan Salted Caramel Pudding is so easy to make and tastes even better when it’s homemade. It has the perfect amount of creaminess, sweetness, saltiness and can be enjoyed warm or chilled. The custard filling is creamy and delicious and can be in your mouth in 20 minutes. Not only is it vegan but it’s also gluten-free and free of refined sugars.
This Velvety Vegan Caramel Pudding Is Perfect Anytime!
Velvety Vegan Salted Caramel Pudding comes in handy on those late nights when you feel like having something sweet that isn’t heavy or have the energy to bake anything. Caramel pudding is one of the most classic desserts and if you’re like me, if anything is called “salted caramel” then you jump at the chance! There is no wrong time for this unforgettable dessert.
Refrigerating your salted caramel pudding will change the texture and will become denser. If you do end up chilling the pudding, then make sure to cover the top of in cling wrap to prevent skin and tap the container on a hard surface to remove any air bubbles.
More Dessert Recipes For You To Enjoy
If you enjoyed this Salted Caramel Pudding you’ll enjoy my recipes for a Vegan Chocolate Mousse and Strawberry Nice Cream & Dragon Fruit Parfait. You can view my full list of simple desserts here.
Say Hello!
Scroll below for a full list of ingredients and instructions to make this Velvety Vegan Salted Caramel Pudding. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter. If you make this recipe take a photo and tag me! I love seeing your creations.
Velvety Vegan Salted Carmel Pudding-Ready in 20 minutes!
Velvety Vegan Salted Caramel is so easy to make and even better when it’s homemade. It has the perfect amount of creaminess, sweetness, saltiness and can be enjoyed warm or chilled.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Diet: Vegan
Ingredients
- 1 can of full fat coconut milk
- 6 tbsp of coconut sugar
- 2 tbsp of maple syrup
- 4 tbsp of cornstarch
- 1 ½ cups of unsweetened non-dairy milk
- 1 tsp of vanilla
- 1/2 tsp of sea salt
Garnish
- Coconut whipped cream
- Chocolate shaving
Instructions
- Whisk together can of coconut milk, coconut sugar, maple syrup, and salt in a saucepan.
- Bring to boil over medium high heat, then turn down the heat to high simmer. Continue to cook while stirring frequently until the mixture thickens and gets darker in colour about 10-12 mins.
- Measure out ½ cup of non-dairy milk. Mix in 4 tbsp of cornstarch to make a slurry ensuring there are no lumps.
- Whisk in the cornstarch slurry, the remaining non-dairy milk and vanilla extract. Place the pot back on medium high heat whisking constantly.
- When it starts to thicken turn down the heat to a simmer and cook for about 5mins and continue whisking.
- Remove from heat and pour into 4-6 dessert dishes. Enjoy warm if desired.
- If chilling, tap on a hard service to remove any air bubbles. Cover with cling wrap.
- Place in fridge for 3 hours or overnight to chill and firm up.
- Serve with coconut whipped cream and chocolate shavings (if desired)
Notes
My recipe for the Vegan Salted Caramel Pudding will last you 3-5 days in the fridge but trust me, it won’t last more than a day because it’s so yummy!
