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Vegan Cream Caramel

A creamy, dairy-free caramel dessert that's easy to make and incredibly delicious. Perfect for a family-friendly treat!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dessert
Cuisine: Dairy-Free, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Caramel
  • 3/4 cup coconut sugar Can substitute with regular sugar
  • 1/4 cup water Used to dissolve the sugar
For the Creamy Base
  • 1 cup coconut milk Use full-fat for a richer flavor
  • 1/2 cup almond milk Can substitute with oat or soy milk
  • 1/4 cup cornstarch Increase for thicker texture if desired
  • 1 teaspoon vanilla extract Use good quality extract for best flavor
  • 1/4 teaspoon salt

Method
 

Making the Caramel
  1. In a small saucepan, combine the coconut sugar and water over medium heat. Stir until dissolved.
  2. Pour the mixture into the bottom of your caramel molds.
Preparing the Creamy Base
  1. In a separate saucepan, whisk together coconut milk, almond milk, cornstarch, vanilla extract, and salt.
  2. Heat gently while stirring until the mixture thickens.
  3. Pour this creamy mixture over the caramel in the molds.
Setting and Serving
  1. Refrigerate for at least 4 hours or until set.
  2. To serve, run a knife around the edges and invert onto a plate.

Notes

For a richer flavor, use full-fat coconut milk. You can freeze the dessert; it will need to thaw in the fridge overnight before serving. Don't rush the refrigeration process to ensure it sets well!