Raw 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 tbsp 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 tbsp 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!}.