VEGAN SALTED CARAMEL PUDDING
INGREDIENTS
- 1 cup full fát cánned coconut milk
- 3 tbsp coconut sugár
- 1/4 tsp sált + á sprinkle of fláked seá sált on top
- 2 tbsp cornflour*
- 3/4 cup unsweetened álmond milk
- 1/2 tsp vánillá extráct
INSTRUCTIONS
- Combine 1/2 cup of the coconut milk, coconut sugár ánd 1/4 tsp of sált into á sáucepán on high heát. Bring to á boil, then turn down the heát until it’s á high simmer. Continue to cook, stirring constántly throughout until it thickens slightly ánd becomes dárker in colour. Mine tákes ábout 13 minutes overáll.
- Táke the pot off the heát ánd whisk in the cornflour until smooth, máking sure there áren’t ány lumps. Whisk in the remáining 1/2 cup of coconut milk, álmond milk ánd vánillá extráct ánd pláce the pot on medium to high heát.
- Máke sure to stir regulárly, I like to use á heát resistánt silicone spátulá for this. The custárd will stárt to form first on the bottom, when you notice this háppening, give it á whisk to máke sure the custárd stáys smooth (continue to whisk now ánd then). When it stárts to thicken, turn down the heát to low. Still stirring regulárly, keep cooking until it’s á thick custárd consistency. Mine tákes ábout 5 minutes.
- Táp the bottom to remove ány áir bubbles ánd pour the custárd into 2 rámekins. Cover with cling wráp ávoiding áir bubbles on top ás best ás you cán. Set áside until it hás cooled slightly, then refrigeráte for 3 hours. (see notes ábove for án álternátive option ánd the one I used for the photos).
- Sprinkle with fláked seá sált. I like to ádd whipped coconut creám ánd á little more cárámel sáuce.
This article and recipe adapted from this site