Oral Allergy Syndrome Friendly 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked pear in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid pear, tap it and change its rating to Red.
- 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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