Vegan Mini Salted Caramel Pudding Cups with Toasted Coconut

Total time2 hr 30 min

Prep time15 min

Cook time15 min

Vegan Mini Salted Caramel Pudding Cups with Toasted Coconut

Deep caramel flavor is the whole point here, built from brown sugar cooked down into a rich, thick pudding base and finished with a touch of vanilla. Toasting the shredded coconut in a dry skillet until golden and fragrant adds a nutty crunch that makes these little cups feel special, and a pinch of flaky sea salt on top plays beautifully against the sweetness. The texture is what really sells it — a fine-mesh strain guarantees a silky, spoonable pudding with zero lumps, and chilling it under plastic wrap keeps that glossy, skin-free surface intact. These come together in small individual portions, so they're easy to prep ahead and pull straight from the fridge for a dinner party or weeknight treat. It's a genuinely satisfying dessert to have in your vegan rotation, especially when you want something that tastes indulgent but is simple enough to make in one pot.

About Fig

Fig 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 →

Ingredients

6 servings

For the pudding

½ cup packed light brown sugar
Simple Truth Organic Light Brown Sugar Vitacost Certified Organic Light Brown Sugar O Organics Organic Sugar Brown Light - 24 Oz Full Circle Organic Pure Light Brown Sugar Nature's Promise Organic Light Brown Sugar
See all
3 tbsp cornstarch
¼ tsp fine salt
2 ½ cups milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp pure vanilla extract

For the toasted coconut

½ cup unsweetened shredded coconut

For finishing

¼ tsp flaky sea salt, for finishing

Instructions

1
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.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!