Salted Caramel Pot de Crème
A vegan salted caramel pot de crème that sounds like it took all afternoon — but it’s two minutes with a whisk, no oven, thanks to pudding mix and coconut cream.
Salted Caramel Pot de Crème
A vegan salted caramel pot de crème that sounds like it took all afternoon — but it’s two minutes with a whisk, no oven, thanks to pudding mix and coconut cream.
This salted caramel pot de crème is the dessert that sounds like it took all afternoon and a culinary degree — but it’s two minutes with a whisk. Fancy Monkey Salted Caramel Pudding Mix does the setting and the flavor, cold almond milk brings the silk, and a spoonful of coconut cream tips it from pudding into a dense, spoon-coating pot de crème. It’s vegan, no-cook, and easy to dress up with fresh apricots and flaky salt.
SERVINGS
4FULL TIME
10 minINGREDIENTS
- 1 pouch Fancy Monkey Salted Caramel
- 1¾ cups almond milk, cold (unsweetened)
- ¼ cup coconut cream, cold (the thick part from a chilled can)
- 1 pinch flaky sea salt
- 3–4 ripe apricots, sliced
- To finish flaky sea salt
INSTRUCTIONS
01 Start with the mix
Empty the pouch of Fancy Monkey Salted Caramel into a bowl or large measuring cup.
02 Add the liquids and whisk
Pour in the cold almond milk and coconut cream. Whisk briskly for about 2 minutes, until completely smooth with no dry streaks. Whisk in the pinch of flaky salt.
03 Pour and smooth
Divide between four small ramekins, espresso cups, or little glasses. Tap each gently on the counter to settle.
04 Top and serve
Fan the sliced apricots over each cup and finish with a few flakes of sea salt. Serve right away.
TIPS
The coconut cream is doing quiet work here — it’s the fat that takes this from loose pudding to true pot de crème, so scoop the thick part from the top of a chilled can and leave the watery liquid behind.
Make it the OG (not vegan): swap the almond milk for whole milk and use ¼ cup heavy cream in place of the coconut cream, for a richer, classic pot de crème. Dress it up or down: apricots and flaky salt for a dinner party, or leave it plain in a little glass for an everyday treat. Apricots at peak need almost nothing, but if yours are firm, a quick sauté in a little coconut oil turns them jammy and leans them right into the caramel. Out of apricots? Sliced peaches, plums, or roasted figs all play beautifully with Salted Caramel.
FAQ
Pot de crème is a rich, silky French custard dessert — denser and more luxurious than pudding. This version skips the oven and water bath: you just whisk the mix with cold almond milk and coconut cream.
It’s pronounced poh-duh-KREM — French for pot of cream.
The coconut cream. Its fat is what takes the base from loose pudding to true pot de crème, thick enough to coat the back of a spoon — so scoop the firm part from a chilled can and leave the watery liquid behind.
Yes — swap the almond milk for whole milk and use a quarter cup of heavy cream in place of the coconut cream for a richer, classic pot de crème.
