Low FODMAP Vegan Butterscotch Pudding

Total time2 hr 25 min

Prep time10 min

Cook time15 min

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

4 servings

¾ cup packed dark brown sugar
Domino Premium Pure Cane Dark Brown Sugar - 2 LB C&H Premium Pure Cane Dark Brown Sugar Bag - 2 LB Domino Dark Brown Sugar C&H Dark Brown Sugar Brookshire's Pure Cane Dark Brown Sugar
See all
3 tbsp vegan butter
¼ tsp fine sea salt
1 can (13.5 oz) full-fat coconut milk
1 cup plain unsweetened oat milk
Ingredient note
A serving of up to about 1/2 cup of oat milk is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely fine for most people.
3 tbsp cornstarch
1 tsp pure vanilla extract

For serving

flaky sea salt, for serving (optional)

Instructions

1
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.
2
In a small bowl or measuring cup, whisk together the oat milk and cornstarch until the cornstarch is fully dissolved with no lumps.

Want the full recipe?

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