AIP Friendly Apple Cinnamon Pudding Cups
Creamy, lightly sweet, and warmly spiced, these pudding cups feel like a proper dessert even though every single ingredient is completely on-plan. The base is a silky coconut milk and coconut cream pudding set with gelatin — no eggs, no dairy, no nightshades — just that rich, velvety texture that makes you forget anything is off the table. A maple-sweetened apple compote with Ceylon cinnamon, ginger, and a splash of apple cider vinegar gets spooned right over the top, adding a jammy, fragrant contrast to the cool pudding beneath. Ceylon cinnamon is the right call here because it's the gentler, more aromatic variety, and it pairs beautifully with the natural sweetness of the cooked apples. The whole thing comes together with straightforward pantry staples, and the make-ahead nature means you can set the cups in the fridge hours before you need them. Each serving is satisfying enough to feel indulgent, which is exactly what you want when you're navigating a healing protocol that can sometimes feel like it's all sacrifice and no reward. Makes four cups, and they disappear fast.
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Learn more →Ingredients
4 servings
For the coconut pudding
- 2 ¼ tsp powdered gelatin (1 standard packet, 7g)
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 2 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
For the apple topping
- 3 medium apples (about 1 ¼ lb), peeled, cored, and cut into ½-inch dice
- 1 tbsp coconut oil
- 2 tbsp maple syrupIngredient note
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ¾ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 1 tsp apple cider vinegar
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes until the granules are fully absorbed and the mixture looks like a thick, opaque paste.
- 2
Combine the coconut milk, coconut cream, maple syrup, vanilla powder, and sea salt in a medium saucepan over medium heat, whisking until smooth. Heat until the mixture is steaming and small bubbles appear at the edges, about 4–5 minutes — do not let it boil.
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