Zutaten für Apricot Coconut Pudding
- 1 cup soy milk
- 1 cup coconut milk
- 1 cup dried apricots
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons arrowroot powder
- a pinch of salt
- 1/4 cup cold water
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Zubereitung von Apricot Coconut Pudding
- In a saucepan, combine 1 cup soy milk and 1 cup coconut milk. Bring to a boil. Pour the hot milk mixture over 1 cup dried apricots in a heat-proof bowl. Cover and refrigerate for 2-8 hours.
- After soaking, transfer the apricots and their soaking liquid to a blender along with 1/4 cup maple syrup, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and a pinch of salt.
- Blend until smooth, leaving small pieces of apricot for texture.
- Transfer the blended mixture to a saucepan and heat over medium heat until simmering, whisking frequently.
- In a separate bowl, whisk together 2 tablespoons arrowroot powder and 1/4 cup cold water until smooth. Slowly pour this mixture into the simmering pudding, stirring constantly to prevent lumps.
- Once the pudding returns to a strong simmer, remove from heat. Pour into a large bowl or individual serving dishes and chill for at least 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
75g
Fat
29g
Carbs
8g
