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This dairy-free caramel vanilla pudding is your new favorite fall dessert! It’s made with homemade dairy-free pudding and topped with sauteed apples and caramel.

Cups of caramel vanilla pudding

Apple desserts are a must during the fall. This idea to make a caramel apple pudding popped into my head, and I knew I had to share it! It wasn’t easy getting the dairy-free pudding exactly right, but it was totally worth it. This recipe is creamy, sweet, and absolutely delicious.

Why you’ll love this caramel apple pudding

  • It’s the best dairy-free pudding I’ve ever had. No contest! I love a good dairy-free chocolate pudding, but this is over-the-top delicious.
  • It’s the perfect unique fall or Thanksgiving dessert. If you don’t want to make a whole pie for Thanksgiving, you need to make this pudding instead! It has apple pie vibes, but it’s so unique and yummy.

The Ingredients for Caramel Apple Pudding

  • Coconut Cream and Coconut Milk. I use Native Forest coconut cream, and coconut milk. You can also use coconut cream that hardens on top of coconut milk in the fridge, but I found the Native Forest canned coconut cream to work best. You also want to make sure you use full-fat coconut milk!
  • Arrowroot Starch. This helps to thicken the pudding.
  • Egg Yolks. This is added to the pudding to make it rich, thick, and creamy. See the recipe notes for suggested AIP swaps.
  • Coconut Sugar and Maple Syrup. 
  • Apples. I like to use honey crisp.
  • Cinnamon, Vanilla Extract, and Ghee.

 

The ingredients for caramel vanilla pudding

How to make the Caramel Apple Pudding

  • Make the pudding. Combine the coconut cream, milk, and arrowroot starch in a pot and simmer for 2-3 minutes. Temper the eggs and then add to pudding mixture and allow to simmer to thicken. Strain the pudding and then add vanilla.
  • Pour the pudding into three small pudding cups. Transfer to the fridge and allow to set (preferably overnight) until it’s a thick pudding consistency.
  • Make the caramel. Combine the coconut milk, coconut sugar and salt in a medium saucepan and whisk over medium-low heat and allow to come to a medium simmer, stirring often for about 20-30 minutes or until thick caramel forms. Set aside
  • Prepare the apples. Toss the apple with the cinnamon and coconut sugar until well coated. Cook with ghee in small pan until soft.
  • Assemble. Remove the pudding cups from the fridge and top each cup with some apples and a drizzle of caramel. Serve fresh!

 

A cup of caramel vanilla pudding with a spoon in it.

Can you make the recipe without the egg yolks?

Egg yolks are actually a staple ingredient in the pudding as it adds richness and makes it thick and creamy. It took me about 6 tries to get the perfect consistency for this pudding, and it just wasn’t the same without the egg yolks!

What if you can’t eat egg yolks?

If you can’t tolerate eggs, my best suggestion is to use coconut yogurt as your base and top it with apple and caramel. Still delicious, egg free, and AIP!

Can you make this recipe ahead of time?

You can make all of the components ahead of time and assemble them to order. I do suggest heating up the caramel to serve as it does harden a bit in the fridge.

A cup of dairy-free caramel vanilla pudding

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Dairy-Free Caramel Apple Vanilla Pudding

  • Author: Michelle
  • Yield: 3 servings 1x
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Ingredients

Units Scale

For the pudding

  • 1 1/2 cup coconut cream
  • 1/2 cup full-fat coconut milk (like this)
  • 1/4 cup maple syrup
  • 1 tbsp & 1 tsp arrowroot starch
  • 2 egg yolks
  • 1 tsp vanilla extract

For the caramel

  • 3/4 cup coconut milk
  • 1/4 cup coconut sugar
  • Pinch of salt

For the apples

  • 1 large honey crisp apple, peeled and cubed
  • 1/2 tsp cinnamon
  • 1 tsp coconut sugar
  • 1 tbsp ghee (sub coconut oil)

Instructions

To make the pudding

  1. Combine the coconut cream, milk, and arrowroot starch in a pot and whisk well to combine. Place on the stove and bring to a medium simmer for 2-3 minutes.
  2. To temper the eggs, add the egg yolks to a small bowl. Fill a ladle with the hot coconut cream mixture and slowly stream over the eggs while whisking.
  3. Reduce the heat of the pudding to a lower simmer and pour in the egg mixture. Stir to combine and simmer for another 6-8 minutes to allow to thicken.
  4. Set a fine mesh strainer over a bowl and strain the pudding through the strainer into the bowl, to remove any solids in the pudding.
  5. Add the vanilla to the pudding and stir to combine. Pour the pudding into three small ramekins or pudding cups of your choice. Transfer to the fridge and allow to set (preferably overnight) until it’s a thick pudding consistency.

For the caramel

  1. Combine the coconut milk, coconut sugar and salt in a medium saucepan and whisk well. Set over medium-low heat and allow to come to a medium simmer, stirring often for about 20-30 minutes or until thick caramel forms. Set aside

For the apples 

  1. Toss the apple with the cinnamon and coconut sugar until well coated.
  2. Heat the ghee over medium-low heat in a small pan until melted. Add the apples and stir for 3-5 minutes or until soft. Set aside.

To assemble

  1. Remove the pudding cups from the fridge. Top each cup with some apples and a drizzle of caramel. Serve fresh!

 

Notes

If you can’t tolerate eggs, my best suggestion is to use coconut yogurt as your base and top it with apple and caramel. Still delicious, egg free, and AIP!

All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 689
  • Fat: 27.1g
  • Carbohydrates: 51.1g
  • Fiber: 2.1g
  • Protein: 5.5g