Vegan Salted Caramel Pudding Parfaits Recipes

VEGAN SALTED CARAMEL PUDDING PARFAITS

Steps:

• In a heavy bottom pot on medium heat, melt brown sugar until it turns to liquid, starts foaming, and darkens slightly. Begin stirring as you slowly pour in the coconut milk. It will bubble and spit, and the brown sugar will form hard clumps, but keep stirring. Bring the mixture to a simmer on medium heat and continue to stir until all the solid bits of brown sugar have dissolved. Turn the stove down to maintain a very low simmer.
• In a small bowl or measuring cup, mix cold almond milk, vanilla extract, and cornstarch. While stirring the simmering coconut milk mixture, slowly pour in the cornstarch mixture. Continue to stir until thickened. Add salt and taste for sweetness and saltiness.
• Transfer to a heat-safe bowl, cover and refrigerate for at least 3 hours.
• Add the refrigerated coconut cream to the chilled mixing bowl. Whip the coconut cream until it doubles in volume. Add vanilla extract and powdered sugar. Continue to whip until it has reached the desired whipped cream consistency. Cover and refrigerate until ready to use.
• Note: These trifles have the best texture if all components are prepared ahead of time, and then assembled shortly before serving. The cookies and pretzels change consistency in the parfaits (or trifle) if refrigerated for too long.
• Preheat your oven to 350 F. Divide the 6 portions of dough in half so that you have 12 smaller portions. Bake the cookies on a lined cookie sheet for 10 to 11 minutes, or until just starting to brown. Remove cookies from the oven and all them to cool completely before removing them from the baking sheet. Set aside.
• Place about 2 heaping tablespoons of your Vegan Salted Caramel Pudding at the bottom of each jar. Top with broken pieces of 1 cookie. Cover with 2 heaping tablespoons of Whipped Coconut Cream. Sprinkle on about 1 to 2 teaspoons each of pretzels, peanuts, coconut, and chocolate. Repeat these layers at least 1 more time, finishing off the top with the pretzels, peanuts, coconut, and chocolate.
• If there is still a lot of room at the top, but not enough room for another round of layers, then finish off the top with another tablespoon of Vegan Salted Caramel Pudding and a small sprinkling of the crunchy ingredients. Garnish the rim of each jar with one more cookie, as you would a cocktail with a lemon slice.
• Serve immediately, or refrigerate, and serve within an hour or two.