Vegan Caramel Semolina Pudding Recipe

Introduction

Semolina pudding with caramel is a creamy and comforting dessert with a delightful hint of sweetness and a luscious caramel topping. This easy-to-make vegan pudding is perfect for a cozy treat any time of year.

Ingredients

• 1/4 cup granulated sugar (for caramel)
• 1 tbsp water
• 2 cups unsweetened almond milk (or soy, oat, cashew milk)
• 1/4 cup granulated sugar (for pudding)
• 2 tsp vanilla extract
• 2 tbsp coconut cream (optional, adds creaminess)
• 6 tbsp fine semolina
• 1 tbsp vegan butter

Instructions

1. Step 1: Prepare the caramel by placing the sugar and water in a heavy-bottomed saucepan. Heat over medium without stirring until the sugar melts and bubbles. When the sugar clumps and hardens, continue heating until it melts again and turns a rich amber color.
2. Step 2: Remove the caramel from heat and quickly divide it equally into 6 small ramekins (about 1 tablespoon per ramekin). Set aside.
3. Step 3: In a medium saucepan, combine the almond milk, sugar, vanilla extract, coconut cream, and semolina.
4. Step 4: Heat the mixture over medium heat, whisking constantly, for about 6 minutes until it thickens slightly. It will take about 3 minutes to come to a boil, and the semolina cooks in an additional 3 minutes once boiling. Avoid overcooking as the pudding will thicken further while cooling.
5. Step 5: Remove from heat and stir in the vegan butter until melted and fully incorporated.
6. Step 6: Immediately spoon the pudding into the ramekins over the caramel. Cover each ramekin with plastic wrap directly on the surface and let cool at room temperature for about 1 hour.
7. Step 7: After cooling, refrigerate the puddings for at least 8 hours before serving. Serve either inside the ramekins or inverted onto plates so the caramel is on top.

Tips & Variations

• Use different plant-based milks to customize the flavor—oat milk adds a mild sweetness, while cashew milk creates a richer pudding.
• Adding coconut cream is optional but brings extra creaminess and a subtle coconut flavor.
• Ensure not to stir the sugar while making caramel to avoid crystallization.
• If you prefer a firmer pudding, cook the mixture slightly longer but watch carefully to prevent burning.

Storage

Store semolina pudding in airtight containers in the refrigerator for up to 5 days. Reheat gently in the microwave if desired, though it’s delicious served cold. Be careful when reheating not to overcook, as the pudding can become grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of plant-based milk?

Yes, you can substitute almond milk with regular dairy milk if vegan options are not required. The texture and flavor will be slightly different but still delicious.

How do I prevent lumps in the pudding?

Constantly whisk the semolina mixture while heating to avoid lumps. Gradual heating and stirring ensure a smooth and creamy pudding.

Vegan Caramel Semolina Pudding Recipe

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★★★★★

4.7 from 474 reviews

This vegan semolina pudding recipe features a luscious caramel base topped with creamy, smooth pudding made from almond milk and semolina. Delightfully simple yet elegant, it’s perfect for a comforting dessert that can be prepared ahead and chilled until ready to serve.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 9 hours 10 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: International
• Diet: Vegan

Ingredients

Scale 1x2x3x

Caramel

• 1/4 cup granulated sugar
• 1 tbsp water

Semolina Pudding

• 2 cups unsweetened almond milk (or soy, oat, cashew milk)
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 2 tbsp coconut cream (optional, adds creaminess)
• 6 tbsp fine semolina
• 1 tbsp vegan butter

Instructions

1. Prepare Caramel: In a heavy-bottomed saucepan, add 1/4 cup granulated sugar and 1 tbsp water over medium heat. Allow the sugar to melt and bubble without stirring. The sugar will first clump and harden, then melt again into a rich amber caramel. Once the caramel reaches this color, remove from heat.
2. Divide Caramel: Carefully pour about 1 tablespoon of the hot caramel into each of 6 small ramekins (3-ounce size). Set ramekins aside to cool.
3. Combine Pudding Ingredients: In a medium saucepan, add 2 cups almond milk, 1/4 cup granulated sugar, 2 tsp vanilla extract, 2 tbsp coconut cream, and 6 tbsp fine semolina. Stir to combine.
4. Cook Semolina Pudding: Heat the mixture over medium heat while whisking constantly for about 6 minutes until the pudding thickens slightly. It will take roughly 3 minutes for the mixture to come to a boil, and the semolina cooks fully in about 3 minutes after boiling. Avoid overcooking to prevent excessive thickening.
5. Add Vegan Butter: Remove the pudding from heat, stir in 1 tbsp vegan butter until fully melted and incorporated, adding creaminess.
6. Assemble Puddings: Immediately pour the semolina pudding over the set caramel in each ramekin, filling them evenly.
7. Cool Down: Cover each ramekin with plastic wrap touching the surface to prevent a skin from forming. Let them cool at room temperature for about 1 hour.
8. Chill: Transfer the ramekins to the refrigerator and chill for at least 8 hours to set completely.
9. Serve: Serve the pudding chilled. You can enjoy it directly from the ramekins or invert them onto a dessert plate so the caramel topping is on display.
10. Storage: Keep leftovers refrigerated for up to 5 days for best quality and freshness.

Notes

• Use fine semolina for a smoother pudding texture; coarse semolina will yield a grainier result.
• Coconut cream is optional but enriches the pudding’s creaminess and flavor.
• Do not stir the sugar while making caramel as it can cause crystallization.
• Constant whisking during cooking prevents lumps and ensures even texture.
• The pudding thickens more as it cools, so avoid overcooking on the stove.
• If using other plant milks, choose unsweetened variants to control the sweetness.

Keywords: semolina pudding, vegan pudding, caramel pudding, dairy-free dessert, plant-based dessert, vegan caramel, creamy pudding, easy dessert