Dried Apricot and Coconut Pudding

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DRIED APRICOT AND COCONUT PUDDING

8 servings

 

1 1/2 cups soy, rice or nut milk

1 cup coconut milk

1 1/2 cups coarsely chopped dried apricots

1 T. maple syrup

1 T. fresh squeezed lemon juice

1 T. vanilla extract

1/4 tea. sea salt

2 T. arrowroot powder

 

Place the soy milk and coconut milk in a saucepan and bring it to a boil, then

pour it over the dried apricots in a heat proof bowl. cover the bowl and set

aside in the refrigerator for 2-8 hours. Place the apricots and their soaking

liquid in a blender or food processor with the maple syrup, lemon juice, vanilla

extract, and salt. Blend until smooth; small bits of apricot will be

distributed throughout the mix. Transfer the mix. to a saucepan and heat over

med. heat until simmering, whisking frequently. Dissolve the arrowroot powder

in 1/4 cup of cold water, then slowly pour it into the simmering mix, stirring

constantly. As soon as the mix. returns to a strong simmer, remove it from the

heat and transfer it to 8 indidividual dessert dishes. Chill until slightly

thickened. at least one hour, before serving.

 

 

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