{Gluten-Free, Vegan, Paleo, Refined Sugar-Free, SCD}
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!
Raw Vegan Caramel Pudding
Prep Time: 10 mins- Total Time: 10 mins
Yield: about 1 cup pudding {1-2 servings}
Print Recipe
Pin RecipeIngredients
- 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!}.
Enjoy it!
Audrey
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.
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Disclaimer: This post contains an affiliate link to the high power blender used.
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!
★★★★★
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.
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 ❤️
Hi Tanya,
Thank you so much for coming back to leave feedback :) And so happy to hear you & your carnivores liked it! :) ♥
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.
Thank you so much, Nicky! So glad the recipe fit in with your theme and thank you for featuring it :)
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/
Thanks Sophie! Cashew caramel sounds great — going to check it out now :)
♥ your caramel topping, Sophie! Great idea to use cashews. That cheesecake looks delicious!
I was wondering, since this looks so good and I don’t have a young coconut, could I use coconut cream instead?
★★★★★
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! :)
What a dream, I want this caramel on everything. Oh my gosh, imagine vegan caramel raw dulce de leche cheesecake…..
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 ;)
And here you go: Raw Vegan Caramel Cheesecake Recipe ;)
I must admit that it sounds wonderful!!
★★★★★
Thanks so much, Winnie! Love seeing your creations on Sweet and Savoury Sundays. I’m always impressed with your creativity!