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Salted Caramel Pudding

  • Author: Emily Smith


Light, creamy, sweet and salty caramel pudding made with Almond Breeze’s vanilla almond beverage


  • 3 1/2 cups Almond Breeze Vanilla Almond Beverage
  • 2/3 cup dark brown sugar
  • 4 Tbsp pure maple syrup
  • 3 Tbsp margarine (add 1 tsp of salt to first step if using margarine) or salted butter
  • 1/4 cup cornstarch
  • 1 Tbsp pure vanilla extract


  • Coarse sea salt and whipped cream or coconut cream for topping


  1. In a medium saucepan over high heat, add dark brown sugar, 2/3 cup of vanilla almond beverage, margarine (or butter), and pure maple syrup.
  2. Bring to a boil, reduce heat to low and simmer for 6-8 minutes, stirring every 2 minutes.
  3. In a small bowl, mix together 1/2 cup of vanilla almond beverage with cornstarch. Whisk until the majority of the lumps are gone.
  4. Pour into the pudding mixture, mixing well.
  5. Add the remaining vanilla almond beverage (2 1/3 cups)
  6. Bring the mixture to a boil once more, then reduce heat and simmer for 5 minutes.
  7. At this point, you should stir continuously while the pudding thickens.
  8. Once the pudding thickens up, remove from heat, allow to cool 5-10 minutes and then add pure vanilla extract.
  9. You can either serve warm or refrigerate for later.
  10. Another option is to separate the pudding is small serving bowls and refrigerating them (make sure to cover with plastic wrap).
  11. When serving, you can add a sprinkle of coarse sea salt and a dollop of whipped topping of your choice.
  12. Enjoy!


  • Serving Size: 4