Vegan Salted Caramel Pudding #vegan #vegetarian

Vegan Salted Caramel Pudding #vegan #vegetarian

These Vegan Salted Caramel Puddings were propelled by my Vegan Salted Caramel Tart. They make an extraordinary alternative for when you would prefer not to make an entire tart, yet at the same time need a velvety caramel sweet! It's extremely simple as well. You make a caramel sauce at that point add 3 additional fixings to make it into a velvety pastry.

When cooking the filling, you need to wind up with an extremely thick custard consistency. On the off chance that it's not thick it won't set firm. I beat my salted caramel puddings with some increasingly caramel sauce, coconut whipped cream and chipped ocean salt.

In the event that you'd likewise prefer to do this, pursue stage one of the formula which is the manner by which to make caramel sauce. At that point as opposed to including the remainder of the pudding fixings, refrigerate the caramel until virus before sprinkling it on top.

For the whipped coconut cream, I utilize Nature's Charm Coconut Whipping Cream. In the event that you have experienced issues with whipping coconut cream, this makes it too simple. You cool the can, whip it, mine typically takes under a moment and it's finished. Works without fail!

Also try our recipe CAULIFLOWER HOT WINGS

Vegan Salted Caramel Pudding #vegan #vegetarian

Creamy Vegan Salted Custard Pudding that is 6 fixings and takes under 25 minutes to make.


  • 1 cup full fat canned coconut milk
  • 3 tbsp coconut sugar
  • 1/4 tsp salt + a sprinkle of flaked sea salt on top
  • 2 tbsp cornflour*
  • 3/4 cup unsweetened almond milk
  • 1/2 tsp vanilla extract


  1. Combine 1/2 cup of the coconut milk, coconut sugar and 1/4 tsp of salt into a saucepan on high heat. Bring to a boil, then turn down the heat until it’s a high simmer. Continue to cook, stirring constantly throughout until it thickens slightly and becomes darker in colour. Mine takes about 13 minutes overall.
  2. Take the pot off the heat and whisk in the cornflour until smooth, making sure there aren’t any lumps. Whisk in the remaining 1/2 cup of coconut milk, almond milk and vanilla extract and place the pot on medium to high heat.
  3. Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The custard will start to form first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency. Mine takes about 5 minutes.
  4. Tap the bottom to remove any air bubbles and pour the custard into 2 ramekins. Cover with cling wrap avoiding air bubbles on top as best as you can. Set aside until it has cooled slightly, then refrigerate for 3 hours. (see notes above for an alternative option and the one I used for the photos).
  5. Sprinkle with flaked sea salt. I like to add whipped coconut cream and a little more caramel sauce.

Read more our recipe : Caramel Thumbprint Cookies

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