Apricot-Coconut Pudding – a delicious recipe with soymilk, coconut milk, dried apricots, maple syrup, lemon juice, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the soy & coconut milk in a saucepan & bring it to a boil, then pour it over the dried apricots in a heat-proof bowl & cover & set aside in the refrigerator for 2-8 hours.
2
Then place the apricots & their soaking liquid (the milk) in a blender or food processor along with the maple syrup, lemon juice, vanilla extract & salt.
3
Blend until smooth with small bits of apricot distributed evenly throughout the mixture. Transfer the mixture to a saucepan & heat over medium heat until simmering, whisking frequently. Dissolve the arrowrrot powder (or cornstarch) in 1/4 cup cold water, then slowly pour it into the simmering mixture, stirring constantly. As soon as teh mixture returns to a strong simmer, remove it from heat & transfer to a large bowl or 8 induvidual serving dishes & chill for at least 1 hour.
125
kcal
Calories
5
g
Fat
14
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups soymilk, 1 cup coconut milk, 1 1/2 cups dried apricots, coarsely chopped, 2 tablespoons maple syrup, and more.
Yes, Apricot-Coconut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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