Vegan Bourbon Butterscotch Pudding

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Vegan Bourbon Butterscotch Pudding

Published on April 1, 2016 | By |
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Rich, creamy and deceptively naughty, this vegan butterscotch pudding is based on all things coconut – coconut milk, coconut cream and coconut sugar.  But with only 5 ingredients, quality really matters here, so a few things to consider: all coconut milk is not created equal, some have added water and therefore are less creamy.  I like the Thai Kitchen Organic brand for desserts, (they don’t add water).  For coconut sugar, I like the Big Tree Farms brand, which I find less clumpy and more like brown sugar than some brands.  To thicken, I use superfine brown rice flour instead of cornstarch – the Authentic Foods brand is the best, and easily available online.  But you can use regular brown rice flour if you don’t want to track down the superfine…

Makes 8 servings

Ingredients

  • 1 cup coconut sugar
  • 1 15oz can coconut milk (not light)
  • 1 15oz can unsweetened coconut cream (Trader Joe's has a good one)
  • 1/4 cup superfine brown rice flour
  • 1/4 cup scotch or bourbon whiskey
  • flaky sea salt

Instructions

  • 1. Prepare a small baking sheet or tray with eight 6-oz ramekins or heat-resistant glass jars - I like the small Weck jars with glass tops.
  • 2. Combine the coconut sugar and Bourbon in a medium saucepan. Cook over medium heat until the sugar is dissolved. Remove the pan from heat and allow to cool.
  • 3. Add the brown rice flour, 1/4 tsp salt and 1/4 cup coconut cream, whisking until the flour is mixed in without any clumps. Whisk in the remaining coconut cream and the can of coconut milk. Return the pan to medium heat and stir constantly with a wooden spoon, scraping the bottom and sides, until the pudding thickens, 5-10 minutes. Maintain a gentle boil and cook about 4 minutes more.
  • 4. Remove the pan from the heat and immediately pour the pudding into the ramekins or jars. Let the pudding cool at room temp for one hour, being careful not to disturb them. Sprinkle each pudding with a pink of flaky salt. Cover the jars individually and transfer the tray to the fridge for at least 4 hours, or even better, overnight.
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