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Vegan Salted Caramel Pudding Pots (GF)
These Vegan Salted Caramel Pudding Pots are an easy, make-ahead, elegant dessert.
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
126
kcal
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 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
Nutrition
Calories:
126
kcal