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
Scale
- 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!