These Vegan 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 any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make these Vegan Salted Caramel Pudding Pots:
measuring jug
Vegan Salted Caramel Pudding Pots (GF)
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 around 10 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
- Keeps covered in the fridge for up to a few days
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the 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.
Ellen Lederman
September 11, 2017 at 5:42 pmThis 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…
Rhian Williams
September 11, 2017 at 6:30 pmThank 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
September 21, 2017 at 6:37 pmLooks 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?
Rhian Williams
September 21, 2017 at 9:51 pmSounds 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
December 6, 2017 at 11:20 pmGreat post.
Rhian Williams
December 7, 2017 at 12:18 amThank you!
Anonymous
May 1, 2018 at 4:13 pmJust finished eating this and they taste amazing, really good idea to use coconut sugar!
Rhian Williams
May 1, 2018 at 4:18 pmThank you!