Coconut Caramel Self Saucing Pudding

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Imagine sinking your spoon into a fudgy, moist coconut sponge drenched in a heavenly caramel sauce that forms as it bakes, creating the ultimate gooey pudding. This dessert is a treat for everyone—it’s dairy-free, egg-free, and incredibly simple to whip up!

To start, we make a one-bowl coconut sponge using dairy-free yogurt and buttermilk. Sweetened with brown sugar and desiccated coconut, it boasts a delightful creamy caramel flavor. Before baking, we sprinkle the sponge with brown sugar and cornstarch, then pour boiling water over it. As it bakes, this mixture sinks to the bottom, creating a moist cake and forming that irresistible caramel sauce throughout.

Coconut Caramel Self Saucing Pudding

Course Dessert


  • 1 cup all-purpose flour
  • 1/2 cup desiccated coconut
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free yogurt plain or vanilla
  • 1/2 cup dairy-free buttermilk mix 1/2 cup dairy-free milk with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

For the caramel sauce:

  • 3/4 cup brown sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups boiling water


  • Preheat your oven to 350°F (175°C). Grease a baking dish (about 8×8 inches) or individual ramekins.
  • Prepare the pudding batter: In a large bowl, combine the flour, desiccated coconut, brown sugar, baking powder, and salt.
  • Add wet ingredients: Stir in the dairy-free yogurt, dairy-free buttermilk, vegetable oil, and vanilla extract until well combined. The batter should be smooth and thick.
  • Make the caramel sauce: In a separate bowl, mix together the brown sugar and cornstarch. Sprinkle this mixture evenly over the batter in the baking dish or ramekins.
  • Pour boiling water: Carefully pour the boiling water over the batter and sugar mixture. Do not stir. The water will sink to the bottom and create a sauce as it bakes.
  • Bake: Place the baking dish or ramekins on a baking sheet (to catch any spills) and bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the pudding is set.
  • Serve: Allow the pudding to cool slightly before serving. Scoop out portions, making sure to get some of the caramel sauce from the bottom. Serve warm, optionally with dairy-free ice cream or whipped topping.

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