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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/vegan-caramel-semolina-pudding-recipe/