Last updated - ; Published - By Rhian Williams 8 Comments
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TheseVegan Salted Caramel Pudding Pots are an easy yet elegant dessert.
The secret for making the dairy-free, refined sugar free salted caramel is the magical mixture of buttery coconut oil, toffee-like coconut sugar, a pinch of sea salt and fragrant vanilla.
I like to use naturally sweet and creamy cashew milk and cornflour to create a luxuriously rich and perfectly smooth crème caramel-like texture. But if you'd like this to be nut free, oat milk works as a great substitute for cashew milk.
Not only are these Vegan Salted Caramel Pudding Pots incredibly delicious, but they're also super easy to make, requiring just 6 ingredients, one pot and 15 minutes! They work really well made in advance, so they're a wonderful dessert that can be prepared ahead if you're entertaining.
I absolutely love the combination of the salty-sweet caramel flavour paired with the rich, creamy cashew milk. They look and taste super sophisticated yet are deceptively easy to make and even easier to eat!
Looking for more easy make-ahead desserts perfect for entertaining? You might like my:
- Matcha Panna Cotta
- Chocolate Cherry Trifle
- Black Sesame Crème Caramel
- Strawberry Trifle
- Chocolate Pudding Pots
- Mississippi Mud Pie
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onInstagram! Thank you.
Helpful tools to make these Vegan Salted Caramel Pudding Pots:
measuring jug
Vegan Salted Caramel Pudding Pots (GF)
TheseVegan Salted Caramel Pudding Pots are an easy, make-ahead, elegant dessert.
3.80 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: European
Keyword: vegan caramel dessert, vegan caramel pudding, vegan salted caramel
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 5
Calories: 126kcal
Author: Rhian Williams
Ingredients
- 1 tablespoon coconut oil (or sub coconut butter)
- 4 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 500 ml (2 cups) unsweetened cashew milk (or sub any other milk - unsweetened oat milk is a great nut-free substitute)
- 5 heaped teaspoons cornflour (cornstarch)
Instructions
Heat coconut oil in a pot
Add coconut sugar and cook for a couple of minutes until coconut sugar has melted
Add the vanilla and salt
Meanwhile, measure out the milk and add the cornflour to the measuring jug and ensure it has mixed well into the milk
Keeping on a low heat, add the milk and cornflour mixture and heat gently for around10 minutes, stirring constantly, until a thick custard has formed
Taste and adjust flavours accordingly
Transfer into little pots or glasses and leave to cool before chilling in the fridge for a few hours before serving
See AlsoHomemade Caramel Apples RecipeKeeps covered in the fridge for up to a few days
Nutrition Facts
Vegan Salted Caramel Pudding Pots (GF)
Amount Per Serving
Calories 126
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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Reader Interactions
Comments
Ellen Lederman
This sounds excellent! As much as I love chocolate, sometimes I just crave something different. How did you decorate them? Cacao nibs? can't figure out what the red is...
Reply
Rhian Williams
Thank you so much! Yes agreed that it's nice to have a change from chocolate sometimes. And sorry, I forgot to say - I decorated them with cacao nibs and freeze-dried raspberries!
Melodie
Looks so good! Every year I make my husband a 4 layer pie/cake and one layer is chocolate, which I see you have a chocolate pudding (yay, thank you!) Now I need a vanilla pudding recipe. Do you have a vanilla pudding recipe or would this be close enough to use?
Reply
Rhian Williams
Sounds wonderful! I think this would work well in place of a vanilla pudding recipe yes 🙂 You could alternatively omit the coconut oil and coconut sugar step and just mix together all the other ingredients with a little maple syrup (or any other sweetener) to taste. Hope that helps!
Scuole Tango Roma
Great post.
Reply
Rhian Williams
Thank you!
Anonymous
Just finished eating this and they taste amazing, really good idea to use coconut sugar!Reply
Rhian Williams
Thank you!
