This Japanese-style custard pudding is velvety smooth with a touch of coconut flavor in the caramel sauce. Made with oat milk, this dessert is perfectly gluten-free and dairy-free.

prep Time: 15 Min

Coconut sugar Water Oat milk Cane sugar Eggs Vanilla extract

bake Time: 45 Min

Ingredients

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Cook the coconut sugar and water in a saucepan until it starts to bubble and thicken. Add more water and let swirl. Split into cups.

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Make the caramel.

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Warm up the sugar and milk in a saucepan. Then mix in the eggs and vanilla.

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Make the custard mix.

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Strain the mixture through a sieve and pour into cups. Bake for 45 minutes in a hot water bath. Refrigerate until cold.

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Bake.

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Run a toothpick around the custard. Cover with a small plate, flip and jiggle to release!

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Serve.

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Grab the full recipe from the link below.