Vegan Butterscotch Pudding Food
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.
Provided by Emily Kennedy
Categories Custards and Puddings
Time 4h25m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
- Heat over medium-low heat, stirring constantly, until mixture thickens to an almost pudding-like consistency, about 15 minutes.
- 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.
- Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 531 calories, Carbohydrate 41.3 g, Fat 41.7 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 33.6 g, Sodium 231 mg, Sugar 26.5 g
BUTTERSCOTCH PUDDING
I adopted this recipe and this is the original description "This is a self-saucing pudding".
Provided by lauralie41
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place first 5 ingredients over a saucepan until melted.
- Stir in rest of ingredients.
- Pour batter into a pie plate.
- Bake at 350°F for 30 minutes until done.
Nutrition Facts : Calories 350.7, Fat 10.4, SaturatedFat 5.5, Cholesterol 29.1, Sodium 122.8, Carbohydrate 60.2, Fiber 0.3, Sugar 58.4, Protein 5.9
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