I made this Vegan Butterscotch Pudding for my aunt’s garden party last month. The butterscotch made it deep and caramel-like, and my friend loved it.
Delicious Vegan Butterscotch Pudding
This vegan butterscotch pudding features a deep caramel flavor derived from brown sugar and coconut cream, resulting in a silky and satisfying dessert. The recipe is quick to make and serves 4 people, perfect for sharing or enjoying throughout the week.
Ingredients
- 1 cup coconut cream
- 1/2 cup almond milk or any plant-based milk
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon turmeric (for color, optional)
- Coconut whipped cream for serving (optional)
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the coconut cream, almond milk, brown sugar, cornstarch, and salt until smooth.
- Cook Mixture: Heat the saucepan over medium heat, constantly stirring until the mixture begins to thicken and bubble. This should take about 5-7 minutes.
- Add Flavor: Once thickened, remove the saucepan from heat and stir in the vanilla extract and turmeric if using. Mix until fully combined.
- Chill: Pour the pudding into individual serving dishes or one large bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours until set.
- Serve: Once chilled, serve the pudding with a dollop of coconut whipped cream on top if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 17 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220kcal
- Fat: 12g
- Protein: 2g
- Carbohydrates: 28g
I store the pudding in the fridge for up to three days. The stay deep, and I serve chilled.
