Butterscotch’s toasty notes of caramelized sugar and molasses come by clearly on this recipe from the Little Pine cookbook. Pair with crunchy chocolate chip cookies or a chocolate drizzle for added sweetness.
What you want:
For the pudding:
2½ cups coconut milk, divided
4½ teaspoons cornstarch
1¼ teaspoons vanilla extract
⅛ teaspoon salt
1 tablespoon vegan butter
1 cup packed brown sugar
For the pecan crumble topping:
1 cup flour
⅓ cup firmly packed brown sugar
½ teaspoon floor cinnamon
¼ cup floor nutmeg
½ cup chopped pecans
½ cup vegan butter, melted
½ cup coconut whipped cream
What you do:
- For the butterscotch pudding, in a small bowl, whisk 1¼ cups of coconut milk, cornstarch, vanilla, and salt to make a slurry.
- In a medium pot over medium-low warmth, soften butter. Add brown sugar, slowly stir in remaining coconut milk, and convey to a simmer. Slowly whisk in slurry and cook dinner, stirring vigorously, till effervescent and thick. Take away from warmth and let cool fully. Switch pudding to an hermetic container, press a layer of plastic wrap instantly in opposition to floor of pudding, cowl, and refrigerate for not less than 8 hours.
- For the pecan crumble topping, preheat oven to 350 levels. Line a baking sheet with parchment paper.
- In a medium bowl, mix flour, brown sugar, cinnamon, and nutmeg. Stir in pecans, then stir in melted butter. Unfold combination evenly over ready baking sheet. Bake for 15 to twenty minutes, stirring each 5 minutes, till evenly browned. Let cool fully and retailer in an hermetic container in fridge till prepared to make use of.
- Amongst 4 serving bowls, divide chilled butterscotch pudding. Crumble ¼ cup of pecan topping onto every bowl and prime with a dollop of coconut whipped cream.
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