Sweet Salty Coconut Caramel Pudding

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About the Recipe:  This is a creamy light caramel-flavored pudding swirled with flaked coconut and chopped pecans, that are coated with sweet maple and salty soy syrup.  Make them ahead and serve them chilled for a delightful dinner dessert.

Cook’s Note:  Guess what?  You don’t have to worry about any eggs curdling in this pudding because you use aquafaba in their place.  This saves lots of extra steps and results in a creamy smooth pudding.  Also, the soy sauce provides a salty snap to the sweet ingredients. It’s So Cool!

Prepare Sweet Salty Pecan Coconut Topping: In a small bowl, stir all the topping ingredients together.  Drizzle about 1/2 to 1 Tablespoon topping over top of each pudding; lightly swirl into pudding. 
Place pudding cups uncovered in refrigerator to chill about 2 hours or overnight before serving. Serve plain or garnish with mint leaves and/or small strawberry half.  Serves:  4

pdf for Copy of Recipe – Sweet Salty Coconut Caramel Pudding

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