Vegan Butterscotch Pudding

I veganized a classic recipe for butterscotch pudding and it turned out perfectly. This is a comforting classic treat, caramel-y and creamy. The evaporated coconut milk does not impart a coconut taste.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 531 Calories

Ingredients

• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ¾ cup brown sugar
• ⅓ cup cornstarch
• 2 tablespoons vegan butter
• 3 cups evaporated coconut milk

Recipe Instructions

Step 1

Stir brown sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup evaporated coconut milk; stir to combine. Add remaining evaporated coconut milk.

Step 2

Heat over medium-low heat, stirring constantly, until mixture thickens to an almost pudding-like consistency, about 15 minutes.

Step 3

Remove from the heat and stir in vegan butter and vanilla. Pour into one serving dish (or 4 smaller dishes) and cover with plastic wrap, so the wrap is touching the surface of the pudding.

Step 4

Refrigerate for at least 4 hours before serving.