AIP Friendly Blueberry Lemon Coconut Pudding Cups
Creamy, bright, and just sweet enough, these pudding cups are the kind of dessert that feels indulgent without derailing your healing protocol. Full-fat coconut milk and coconut cream form a rich, silky base that sets beautifully thanks to a combination of gelatin and arrowroot starch — both staples that fit neatly within autoimmune-friendly guidelines. Fresh lemon zest and juice run through the pudding itself, so every spoonful has a clean, citrusy lift before you even get to the topping. The blueberry compote is simply berries, honey, and lemon cooked down into a jammy, glossy sauce that pools over the chilled pudding in the best possible way. Vanilla powder keeps the flavor warm and rounded without any extract or additives that could sneak in unwanted ingredients. The whole process is straightforward — bloom, whisk, strain, chill, and top — and the result is four elegant cups that are genuinely hard to believe are free from grains, dairy, eggs, and refined sugar. Make them the night before and the fridge does all the work for you.
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Learn more →Ingredients
4 servings
For the pudding
- 2 ¼ tsp powdered gelatin (1 standard packet)
- 3 tbsp cold water
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 3 tbsp honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 2 tbsp arrowroot starch
- 1 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- ¼ tsp vanilla powder
For the blueberry topping
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp fresh lemon juice
- 1 tsp lemon zest (optional)
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 gel.
- 2
Whisk together the arrowroot starch and 2 tablespoons of the coconut milk in a small bowl until smooth and lump-free, then set aside.
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