Vanilla pudding with almonds and apricot sauce with mint


In a thicker pan, place the coconut milk, soy milk and sugar. Mix well, then add the flour and seeds from the vanilla pod. Turn with a whisk until the flour is completely dissolved. Transfer the pan to the heat, keep the heat low. Always rotate so that no lumps form. When the pudding has thickened and starts to boil, pull it off the heat. Coarsely chop the almonds, add them to the pudding. Divide it while it is hot, in 3 cups.

Apricot sauce: Wash the apricots, remove the seeds and cut them into thicker slices. In a saucepan, add the raw caramelized sugar. When completely melted, add water and apricots. Stir, simmer until thickened and a sauce is formed. Remove the pan from the heat, add the chopped mint and apricot liqueur.

Spin well. Place the apricot sauce over the hot pudding. Garnish with mint leaves, then serve.

We served it warm, but it is delicious and cold!

Good appetite!


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