Deep caramel notes from brown sugar meet a silky, spoon-coating custard base in these individual pudding cups, each one strained smooth and chilled until perfectly set. The real standout is the toasted coconut on top — a quick pass in a dry skillet brings out a nutty, golden fragrance that makes each bite feel special. A final pinch of flaky sea salt cuts through the sweetness and gives every spoonful that irresistible salted-caramel edge. These come together in individual cups, so they're easy to portion, chill ahead, and pull straight from the fridge when it's time to serve. It's an easy make-ahead dessert that fits neatly into a dairy free spread, and the contrast of cold, creamy pudding against crisp, toasted coconut is what keeps everyone going back for one more bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Toast the coconut: spread the shredded coconut in a dry skillet over medium-low heat and cook, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely — coconut can go from golden to burnt quickly. Transfer immediately to a plate and set aside.
In a medium saucepan, whisk together the brown sugar, cornstarch, and fine salt until no lumps remain. Gradually pour in the milk while whisking constantly, making sure the cornstarch is fully dissolved before placing the pan on the heat.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
