So apparently there are two types of people: those who pick pumpkin and those who favor apple as their favorite Fall flavor. I’m clearly in the minority as I fall into the latter category! However, while my Pinterest feed is rapidly filling up with Fall, pumpkin and the color orange, it’s still over 90F here most of the time. Which doesn’t exactly get me in the mood for traditional Fall foods, no matter how much I love them. So, I came up with this Apple Pie Pudding: it has all the flavor of my favorite slightly caramelized apple pie, but it’s chilled, smooth and delicious to boot. No need to sweat or slave to enjoy this taste of Fall!
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All you have to do to make this Apple Pie Pudding is simmer some apples along with cinnamon, grade B maple syrup and a little fresh lemon juice. Just for long enough that the natural sugars begin to caramelize and the apples are softened enough to blend easily. Then just whizz them up along with some coconut milk and avocado until smooth. To make a gentle set and a silky smooth texture, I used some Great Lakes grass fed beef gelatin – it’s good for you! In fact, the combination of healthy fats from the coconut milk and avocado make these Apple Pie Puddings both nourishing AND satisfying.
Once you’ve made your pudding, simply pour it into glasses or ramekins and refrigerate until set. I find the easiest way to get nice clean ramekins or glasses without spilling pudding mixture down the side is to use my canning funnel (like this one) – it makes setting these up quick, painless and drip free! I topped mine with a little coconut whipped cream and an extra sprinkle of cinnamon; sometimes I’m greedy like that!
PrintApple Pie Pudding
This creamy Apple Pie Pudding is completely dairy free and has all the cinnamon-laden flavor of classic apple pie!
- Prep Time: 1 hour 15 mins
- Cook Time: 25 mins
- Total Time: 1 hour 40 mins
- Yield: 4 5 oz puddings 1x
Ingredients
- 3 apples, peeled, cored & diced
- 1 tbl coconut oil
- 3 tbl grade B maple syrup
- Squeeze of fresh lemon juice
- 3 tsp ground cinnamon, divided
- 3 tbl water, divided
- 1 cup coconut milk
- 1/2 avocado
- 1 tbl grass fed gelatin (This is the brand I use)
- Optional: whipped coconut cream to serve
Instructions
- Add the apples, coconut oil, maple syrup, lemon juice and 1 tsp of the cinnamon to a saucepan. Stir to coat the apples evenly.
- Cover the saucepan with a lid and over a medium-high heat, simmer for about 15 minutes, until the apples have released their juices and softened slightly.
- Remove the pan from the heat and add a splash of water, about 1 tbl, to the pan to loosen and scrape up the caramelized juices from the pan. Stir everything through and then add the apple mixture to a blender.
- Add the coconut milk, avocado and remaining 2 tsp of cinnamon to the apple mixture. Blend until smooth.
- In a small jug or bowl, sprinkle the grass fed gelatin.
- Add 2 tbl of room temperature water to the gelatin; whisk with a fork until you have a paste.
- Add the gelatin paste to the blender and process until smooth.
- Divide the pudding between 4 dishes or glasses. Use a canning funnel to avoid spills!
- Refrigerate for at least an hour before serving and top with whipped coconut cream if you wish!
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That gelatin is my new favorite food toy. Yesterday I made a lemon/apple jello. Easy as pie, without the crust (which I never liked anyway and now I’m paleo). So I’ll be trying your recipe for sure.
Gelatin is a gateway drug to all kinds of yummy things! I’ve used it to make a dairy free yogurt, chocolate mousses, fudge pops, pudding, gummies… you see what I mean? I can’t stop making gelatin-stuffs! 🙂
Yay!! I SO prefer apple and apple-spice…all this pumpkin is driving me nuts! This sounds delicious and just gives me one more reason to put in that order for GL Gelatin already.
TEAM APPLE FTW!
You should! Then you can make mousses and gummies and puddings and, and… all the things! 🙂
How about the recipes for the mousses, puddings, fudge pops, dairy free yogurt, etc!
I have the gelatin, just not sure what to do with it!
They’re all up already!
Chocolate Orange Fudge Pops (also a mousse if refrigerated instead of frozen)
Lazy “Yogurt-a-like”
Apple Pie Pudding
Egg Free Chocolate Mousse with Black Cherry Compote
There are others but those are the first that come to mind at this time of night!
This is DELICIOUS! I subbed 10 dates for the maple syrup and divided it into 8 1/2 c bell jars. So excited to have a healthy dessert for the week.
Yum! My kids loved it! Thanks for this great fall recipe that the whole family loved. 5 stars!
★★★★★