Love vegan pudding and looking for a festive version? Here you will find a recipe for a vegan interpretation of butterscotch pudding. Fine coconut blossom sugar meets coconut milk and bitter almond flavor. A festive dessert, vegan and gluten-free.
FOR THE PUDDING Mix the vegetable milk with the cornstarch and set aside.
375 ml Plant milk, 30 g Cornstarch
Put the coconut blossom sugar in a saucepan with the water and salt and bring to the boil while stirring. Simmer over medium heat for about 5 minutes, until the sugar has completely dissolved and the liquid slowly caramelizes a bit.
120 g Coconut blossom sugar, 45 ml Water, 1 Pinch Salt
Stir in the vegetable milk-cornstarch mixture and bring to a boil again.
The pudding should now thicken slightly with the help of the starch. Remove heat and stir in coconut milk. At the very end, stir in margarine, bitter almond flavoring and bourbon vanilla.
400 ml Coconut milk, 15 g Margarine, 2-3 Drop Bitter almond flavor, ¼ tbspn Bourbon vanilla
Pour into dessert glasses while still hot and allow to set for at least 6 hours or preferably overnight.
Just before serving, remove from the refrigerator, garnish with cream (and cookies) and enjoy!
Vegetable cream to taste, Cookies
Store in an airtight container in the refrigerator for up to 5 days.