Summertime Apricot Peach Pudding

Woah, it's been foreeever since I've written a post! I posted this recipe around this time last summer and thought it would be a good time to bring it out of the archives since it's so wonderfully light and refreshing for the warm weather. I'll have something new to share soon but haven't been in my kitchen lately since I've been traveling for the past few weeks. I went to visit my mom who has recently moved to the Kootenay mountains of British Columbia. We had the most wonderful time driving through wine country, fruit belt, and through Canada's only desert, Osoyoos. If you have never been to this area I highly recommend it.

Me and mom on mountain top!

Spirit Ridge in Osoyoos

This is cherry country and yes the cherries were just coming out as we were passing through the other day!!! They're divine.

Here's a picture taken from the ferry to the other side of the lake where my mom lives. It's the worlds longest FREE ferry ride, open all year around.

I'll be sharing more about my trip on Food and Yoga for Life next week.
Now for the recipe! As I said above, this is nice and light for summer. Use apricots, peaches, or nectarines.

Creamy Apricot Peach Pudding
Nut Free
I lessened the amount of coconut oil to create a pudding more than a mousse. The peach essence really pops the flavor of this. If you don't have access to it I recommend trying half apricots and half peaches in the recipe to get a bit of a peachy flavor. Or try some orange zest! You know the deal, use the recipe as a guide and play around to get something you like.
2 cups diced fresh apricots
1/2 cup irish moss gel (click on link)
1/2 cup full fat coconut milk*
10 drops stevia, or to taste
2 tablespoons agave 
2 tablespoons melted coconut oil
Blend all but the coconut oil until smooth and creamy.
Add the oil and blend again to incorporate.
Transfer to a bowl and chill until it thicks, firms slightly.
Spoon into the tart shells or layer in parfait glasses or spoon into bowls.
*Use canned or make fresh raw coconut milk by blending young coconut water and pulp. Must be thick.
To get a thin strawberry syrup on top I used the juice of a few thawed strawberries. I allowed the pudding to sit in the glass for a little while to set before spooning the syrup over top (to keep it on the surface).
And on that note, I wish you a great weekend! We're heading into strawberry season around here so in honor of that Im making a strawberry dessert today 🙂

Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays

About the Author

Leave a Comment