Capsaicin Free Pear & Ginger Pudding Cups
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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
- 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 syrup
- 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.
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