I wanted to make a dairy-less pudding and this fruity, refreshing delight is the perfect light dessert to follow brunch or dinner. Super simple to make, I used Kuzu Root Starch as the thickener. For this pudding, I paired apricot nectar with kumquats, but you can use any organic juice and fruit combination that appeals to you. Next time, I’m going to pair bilberry nectar with blood oranges.
24 ounces bionaturæ® organic apricot nectar
3 tablespoons Eden Organic Kuzu Root Starch
10 kumquats, sliced and de-seeded
Place the nectar, kuzu and kumquats in a saucepan, bring to a boil, and stir constantly until thick. Serve with any of the suggested toppings or whatever sounds good to you.
If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.