Apple Pie Pudding

Apple Pie Pudding from #paleo #dairyfree #glutenfree #pudding #pie #gelatin

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, 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 unflavored gelatin powder, The combination of healthy fats from the coconut milk and avocado make these Apple Pie Puddings both nourishing AND satisfying.

Apple Pie Pudding from #paleo #dairyfree #glutenfree #pudding #pie #gelatin

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 a wide mouth canning funnel – it makes setting these up quick, painless and drip free! I topped mine with a little whipped coconut cream and an extra sprinkle of cinnamon; sometimes I’m greedy like that!


Apple Pie Pudding

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This creamy Apple Pie Pudding is completely dairy free and has all the cinnamon-laden flavor of classic apple pie!

  • Author: Rachael Bryant / Meatified
  • Prep Time: 1 hour 15 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour 40 mins
  • Yield: Five 4 oz puddings 1x




SOFTEN: Add the diced apples, coconut oil, maple syrup, lemon juice and 1 teaspoon of the cinnamon to a saucepan over medium high heat. Stir to coat the apples evenly. Cover the saucepan with a lid and bring to a simmer then cook until the apples have released their juices, softened slightly and are lightly caramelized.

BLOOM: While the apples are cooking, measure the water into a small bowl and sprinkle with the unflavored gelatin powder. Let the gelatin dissolve into the water and solidify.

DEGLAZE: Remove the apples from the heat, then add a splash of water to loosen and scrape up the caramelized juices from the pan. Stir everything through until the apples are glazed and released from the pan cleanly.

BLEND: Stir the bloomed gelatin until it dissolves into the warm apple mixture, then transfer it to a blender, along with the coconut milk, avocado and remaining 2 teaspoons of cinnamon. Blend until smooth.

CHILL: Use a wide mouth canning funnel to divide the apple pie pudding evenly between 4 oz jelly jars or spoon into similar sized ramekins. Chill for at least 2 hours before serving & top with whipped coconut cream if you wish!


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  1. 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.

    1. 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! 🙂

  2. 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.

      You should! Then you can make mousses and gummies and puddings and, and… all the things! 🙂

  3. 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!

  4. 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.

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