Ingredients
Scale
- 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
Instructions
- 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.