Apricot Pudding

An AIP take on Qubani ka Meetha, the classic apricot dessert, and proof of how gracefully many traditional dishes translate once you know the swaps. Dried apricots simmered soft and silky, enriched with coconut milk. Rich, golden, and quietly special.

Apricots bring beta-carotene, potassium, and fiber, and the coconut milk adds good fat that carries the fat-soluble nutrients and makes the pudding satisfying. Dried fruit concentrates natural sugar, so keep the added honey light or leave it out, and serve modest portions to keep this gentle.

Simmer the apricots until they collapse, then blend or mash to the texture you like. Serve it slightly warm or chilled, and savor a small bowl.

Ingredients

• 1/4 pound dried apricots (check the brand for added ingredients)
• 2 tablespoons honey
• 1/4 cup coconut milk
• 1 teaspoon lemon juice (omit for interstitial cystitis)

Method

• Put the dried apricots in a bowl, cover them with cold water, and let them soak overnight.
• Move the apricots and their soaking water to a saucepan. Add the honey and bring it to a boil.
• Stir in the coconut milk and lemon juice. As the fruit softens, mash it against the side of the pan while the liquid reduces.
• Keep cooking and mashing until it thickens into a soft, spoonable pulp, about 15 minutes.
• Serve warm or chilled. A little coconut whipped cream or a few mint leaves finishes it.

*Adapted from acleanplate.com*

*Lower-sugar note: the sugar here is the dried apricots, not added sweetener. For a lighter serving, use a smaller portion, or blend in a splash of water or coconut milk to stretch the batch so each serving carries less.*