Vegan Butterscotch Pudding

I veganized a classic recipe for butterscotch pudding and it turned out perfectly. This is a comforting classic treat, caramel-y and creamy. The evaporated coconut milk does not impart a coconut taste.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
4 hrs
Total Time:
4 hrs 25 mins
4 servings


  • ¾ cup brown sugar

  • cup cornstarch

  • ¼ teaspoon salt

  • 3 cups evaporated coconut milk

  • 2 tablespoons vegan butter

  • 1 teaspoon vanilla extract


  1. Stir brown sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup evaporated coconut milk; stir to combine. Add remaining evaporated coconut milk.

  2. Heat over medium-low heat, stirring constantly, until mixture thickens to an almost pudding-like consistency, about 15 minutes.

  3. Remove from the heat and stir in vegan butter and vanilla. Pour into one serving dish (or 4 smaller dishes) and cover with plastic wrap, so the wrap is touching the surface of the pudding.

  4. Refrigerate for at least 4 hours before serving.

Cook's Note:

You can find evaporated coconut milk at some grocery stores or online.

Nutrition Facts (per serving)

531 Calories
42g Fat
41g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 531
% Daily Value *
Total Fat 42g 53%
Saturated Fat 34g 168%
Sodium 231mg 10%
Total Carbohydrate 41g 15%
Dietary Fiber 2g 7%
Total Sugars 27g
Protein 4g
Vitamin C 2mg 9%
Calcium 54mg 4%
Iron 6mg 32%
Potassium 411mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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