No, they’re delicious too, but today we’re getting right into it and making a caramel pudding. I immediately found it so delicious that I made a second batch(after the first test it was all gone) and I’m already looking forward to another jar of this sweet little dream after dinner today.
Vegan caramel pudding with 4 ingredients? Perfect, right?
It could not be simpler, because the vegan caramel Pudding consists of just 4 ingredients.
Here are a few words about coconut blossom sugar, which is basically also sugar. However, with a few small but subtle differences:
- Coconut blossom sugar has almost as many calories as white sugar or raw cane sugar, so if you are just “counting calories” you could go for both alternatives
- BUT one major difference is the taste, coconut blossom sugar has a subtle caramel note that goes very well with many desserts (for example our pudding)
- The glycemic index (index of how much the blood sugar rises after consumption) is 35, with conventional sugar around 50-60. So cravings can be balanced with the sugar of the coconut palm better than with other sugar alternatives.
With this Recipe is all about getting a caramel note and that works wonderfully with coconut blossom sugar. The dessert gets the crowning finish with a hood of Aquafaba beaten egg white . Alternatively you could also make Coconut cream or cashew cream, which are at least as delicious. Matching this pudding is of course a delicious hot drink like a simple hot chocolate , golden latte or simply a nice cup of coffee.
The simple vegan caramel pudding (4 ingredients) is:
- Simply made
You love the caramel pudding as much as I do? Then I look forward to a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes
Caramel pudding (vegan)
- Aquafaba beaten egg white optional*
- Pour the vegetable milk into a small milk pot or saucier and heat slowly. Separate 6 tablespoons and place in another small bowl.500 ml Oat milk or another vegetable milk
- Whisk cornstarch, coconut blossom sugar, and vanilla with the 6 tablespoons of separated milk until well combined.40 g Cornstarch, 25 g Coconut blossom sugar, ½ tbspn Bourbon vanilla
- Stir into the pot with the remaining milk and bring to a boil once. The liquid should now thicken. Simmer for 1-2 minutes and then remove heat.
- Pour into 3-4 dessert glasses, yes completely chill in the refrigerator or enjoy lukewarm. Optionally garnish with Aquafaba beaten egg white , coconut cream or cashew cream to garnish and enjoy.Aquafaba beaten egg white
- Store leftovers in an airtight container in the refrigerator for up to 3 days.