Apricot Coconut Pudding Recipe

Ingredients for Apricot Coconut Pudding

• Soymilk
• 1 cup coconut milk
• 1 cup dried apricots
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• Pure Vanilla Extract
• Arrowroot
• a pinch of salt

How to Make Apricot Coconut Pudding

1. 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.
2. 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.
3. Blend until smooth, leaving small pieces of apricot for texture.
4. Transfer the blended mixture to a saucepan and heat over medium heat until simmering, whisking frequently.
5. 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.
6. 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.