I had this idea in my mind for a while now to make a caramel pudding out of some fresh coconut and dates. Somehow I just knew it would work, and the result was indeed this delectable paleo and raw vegan caramel pudding!
Doesn't it look just gorgeous? A caramel pudding that's free from dairy, refined sugars, the big 8 allergens, and all kinds of starches and preservatives may sound too good to be true, and this totally looks like something that's too good for me to be able to indulge in considering all my dietary restrictions... You can therefore understand why I'm so happy about this recipe! Caramel pudding is something I haven't enjoyed in in ages, so this was a real treat -- and one that tastes amazing and only takes minutes to make from only 5 wholesome ingredients. Are you hooked yet? ;)
This recipe only makes about 1 cup of pudding {2 servings}, but you may {definitely} want to make more than that ;) . It keeps well frozen and doesn't solidify one bit even after days of being frozen {only gets more pudding-y and delicious somehow!} -- so make as much of this as you'd like in one go and place it in the freezer in a glass container. It will keep a while and you can enjoy it anytime you're feeling like a quick dessert or snack!
P.S. I loved it so much I made some for a quick and easy non-dairy cheesecake dessert -- see the recipe here if you're interested: Raw Vegan Caramel Cheesecake.
PrintRaw Vegan Caramel Pudding
Rich raw vegan caramel pudding made from a few simple ingredients. Gluten-free, dairy-free, no refined sugar. And no stovetop needed!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: about 1 cup pudding {1-2 servings}
- Category: Pudding
- Method: Raw
- Cuisine: Dessert
Ingredients
- 1 young thai coconut {the white kind, not the mature brown ones}
- 10 soft medjool dates
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract {or better yet, a tiny pinch of raw ground vanilla bean}
- dash of salt
- Optional: 1 tablespoon coconut oil, softened {for a firmer pudding once chilled}
Instructions
- Carefully remove the top of the coconut. {Watch this video on how to do it, if you haven't done it before}. Pour coconut water off into a glass or storage container -- most of it will be reserved for other uses {it's delicious in smoothies or other cooking and baking}.
- Scrape out the flesh of the coconut into your blender {I used my Vitamix for this}. Add in 3 tablespoon of the coconut water you've just set aside and all remaining ingredients. Blend until mixture is smooth. Adjust sweetness as needed. Transfer into a glass storage container or serving bowls -- enjoy it fresh or place in the freezer for at least an hour for a firmer pudding {note: it will not freeze into solid form no matter how long it's frozen for -- it will only gelatinize and get even more pudding-like and delicious!}.
Chong says
Hi Audrey,
Thanks for the recipe, I have one question though, curious why it doesn't solidify after storing in freezer? is it because of the medjool dates?
Audrey says
Hi Chong, yeah it's the dates. I love using them in homemade ice creams for that reason too.
Abi Humphrey says
How many cups of coconut would equal one coconut? We don't have them easily accessed in uk!
Audrey says
Hi Abi. That's a good question! It's a very old recipe on my website, before I had a world-wide audience, so didn't think about such things back then... Each young thai-type ccoconut can be a bit different, but you're looking for about 3/4 cups of raw coconut meat/flesh. If your coconut yields a bit more, that's fine too. This recipe doesn't require super precision.
Sometimes they sell it frozen, so can look out for that if whole coconuts are not available where you live. Here in Ontario, Canada there are a few grocery stores that carry them, usually it's the ones that carry other "exotic" fruit options. Just wanted to clarify we're talking about a very specific type of coconut product that's soft and jelly-like in its natural state (i.e. not dried coconut or coconut cream, etc.). This article has a good description of what you're looking for: https://nouveauraw.com/reference-library/ingredient-directory/the-inside-scoop-on-young-thai-coconuts/
Milka says
How much do I need coconut cream if I want to replace the young coconut with it?
I really want to try this in a raw cake but I don't have young coconut!
Audrey says
Hi Milka,
I don't think this recipe will work the same way with coconut cream. You'll end up with a tasty creamy date paste like that. The young coconut is what gives it a pudding texture.
Tanya says
Ok I actually made this and it is delicious!!!! I try so many vegan recipes that look good but...just don't taste that way. This recipe is worth the effort! Next time I will hardly add any maple syrup because the dates are sweet enough for me. Yum! Even my carnivores loved it. Great recipe. Thanks ❤️
Audrey says
Hi Tanya,
Thank you so much for coming back to leave feedback :) And so happy to hear you & your carnivores liked it! :) ♥
Nicky says
This is a wonderful dessert. This week we're talking about natural sweeteners at Little Family Adventure, Juggling Real Food and Real Life, KC Kitchen Chopper, and Calm Healthy Sexy. This is dessert is a great example of how you can have desserts without artificial sweeteners. Thank you for stopping in and linking up with us this week on #LetsGetReal. I will be featuring your recipe during this week's party. I hope to see you again this weekend on LittleFamilyAdventure.com. I’ve pinned your link to our group Let’s Get Real Board and stumbled it along.
Audrey says
Thank you so much, Nicky! So glad the recipe fit in with your theme and thank you for featuring it :)
sophie says
Ii love your raw caramel recipe a lot, looks very inviting too!
A while ago, I made this soaked cashew caramel using maple syrup. I think you will love it too.
http://sophiesfoodiefiles.wordpress.com/2014/06/25/no-bake-strawberry-cheesecake-tartlets-topped-cashew-caramel/
Audrey says
Thanks Sophie! Cashew caramel sounds great -- going to check it out now :)
Audrey says
♥ your caramel topping, Sophie! Great idea to use cashews. That cheesecake looks delicious!
Maryjane says
I was wondering, since this looks so good and I don't have a young coconut, could I use coconut cream instead?
Audrey says
Hi Maryjane,
I think coconut cream will work well in terms of flavor, but young coconut flesh is more jelly-like in consistency, which is what gives this a more pudding-like texture -- with coconut cream it will probably be a little bit more like a mousse. If you don't mind the texture difference, I think the end result will taste great either way {cream or young coconut}.
I would keep it refrigerated instead of frozen if you use cream {the young coconut is the ingredient that keeps it soft in the freezer -- without it it might harden; though it can of course always be thawed out too...}.
Enjoy it! :)
chantelle says
What a dream, I want this caramel on everything. Oh my gosh, imagine vegan caramel raw dulce de leche cheesecake.....
Audrey says
Thanks Chantelle! Actually, you sort of guessed it/beat me to it, but I'm getting ready to post a raw cheesecake recipe topped with this caramel pudding later this week :) . So be sure to make extra ;)
Audrey says
And here you go: Raw Vegan Caramel Cheesecake Recipe ;)
Winnie says
I must admit that it sounds wonderful!!
Audrey says
Thanks so much, Winnie! Love seeing your creations on Sweet and Savoury Sundays. I'm always impressed with your creativity!