Paleo and Raw Vegan Caramel Pudding {Refined Sugar-Free, Gluten-Free, SCD, AIP}

Raw Vegan Caramel Pudding

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: about 1 cup pudding {1-2 servings}
  • Category: Pudding
  • Method: Raw
  • Cuisine: Dessert


Rich raw vegan caramel pudding made from a few simple ingredients. Gluten-free, dairy-free, no refined sugar. And no stovetop needed!


  • 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}


  1. 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}.
  2. 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!}.