Deep caramel notes come together fast in one saucepan, where dark brown sugar melts down and bubbles into something rich and toffee-scented before coconut milk and oat milk join the mix. A quick cornstarch slurry thickens everything into a silky, spoon-coating pudding with no eggs or baking required. Strained until glassy-smooth and chilled in individual ramekins, it sets up thick and creamy with that unmistakable butterscotch pull. A pinch of flaky salt on top plays against the sweetness beautifully. It's an easy make-ahead dessert that fits neatly into a gluten free spread, no special equipment needed beyond a saucepan and a whisk.
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In a medium saucepan, combine the dark brown sugar, vegan butter, and fine sea salt over medium heat. Cook, stirring constantly, until the butter melts and the mixture bubbles and smells deeply caramelized, about 3–4 minutes.
In a small bowl or measuring cup, whisk together the oat milk and cornstarch until the cornstarch is fully dissolved with no lumps.
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