This pudding happened when I discovered one day that you can thicken coconut milk through nothing more than boiling it and create an extremely delicious pudding that feels absolutely treat like. You can make this using dairy or non dairy ingredients and the results just as good either way.
Course: Dessert
Cuisine: Clean Eating
Keyword: salted caramel pudding
Author: Stephanie
Ingredients
For the caramel
¾CupCoconut milkFull fat
1tspVanilla extract
½tspRock salt (optional)
6large Dates Pitted
For the chocolate topping
¾CupHeavy cream
3ozChocolateI use as high a percentage dark chocolate as I can get the kids to be happy with!
1tbspShredded coconut To decorate
Instructions
Get 3-4 little glass dessert bowls out, ready for the caramel
For the caramel: In a blender or food processor, blend the coconut milk and dates until as smooth as you can get it. There shouldn't be any date 'bits'!
Pour this mixture into a small, good quality non stick pan and add the vanilla extract and salt and stir well. Bring to the boil and let the caramel bubble for 10-12 minutes, stirring occasionally. The caramel will darken in color
When the caramel is ready, pour into your dessert bowls and leave to set for at least an hour, putting them in the fridge after they've cooled down
For the chocolate topping: In a microwave bowl, microwave the cream until hot, but not boiling. I do this in 45 second lots, checking it each time. If it's steaming, it ready
Break the chocolate into small pieces and add into the cream. Do not put back in the microwave!
Stir the chocolate into the cream until fully melted and smooth and shiny
Leave the cream/chocolate mix to cool for 30 minutes
When both the caramel and chocolate have cooled, add a spoonful of chocolate to the top of each caramel pot, and decorate with some shredded coconut (optional)