AIP Friendly Pear & Ginger Pudding Cups
Dessert on a healing protocol can feel like an afterthought, but these pudding cups are genuinely something to look forward to. Spiced pear simmered with fresh ginger and a touch of maple syrup forms a fragrant, jammy base, while a silky coconut milk pudding — thickened with arrowroot starch instead of cornstarch or eggs — sets on top into something that feels almost luxurious. Every ingredient here is carefully chosen: vanilla powder instead of extract, Ceylon cinnamon for its gentler profile, and full-fat coconut milk to give the pudding real body and richness. The technique is straightforward — a quick stovetop cook for the pears, a whisked slurry for the pudding, and a few hours in the fridge to let everything come together. Each of the four cups gets a clean, layered look when you strain the warm pudding right over the fruit, and the result is cool, creamy, and deeply spiced. A pinch of extra grated ginger on top before serving adds a little brightness that ties the whole thing together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pear layer
- 3 medium ripe pears, peeled, cored, and cut into ½-inch dice
- 1 tbsp fresh ginger, finely grated
- 1 tbsp maple syrup
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon 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.
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.
- ¼ tsp ground ceylon cinnamon
- 1 tbsp water
For the pudding
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp arrowroot starch
- 2 tbsp maple syrupIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~3/4 teaspoon 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.
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.
- ¼ tsp ground ceylon cinnamon
- ¼ tsp vanilla powder
- 1 pinch fine sea salt
For serving
- 1 tsp fresh ginger, finely grated (optional)
Instructions
- 1
Combine the diced pears, 1 tbsp grated ginger, 1 tbsp maple syrup, 1/4 tsp Ceylon cinnamon, and 1 tbsp water in a medium saucepan over medium heat. Cook, stirring occasionally, until the pears are just tender and the liquid has reduced to a light syrup, about 8–10 minutes. Remove from heat and divide the pear mixture evenly among four 6-oz ramekins or cups.
- 2
In a small bowl, whisk together the arrowroot starch and 3 tbsp of the coconut milk until completely smooth with no lumps.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!