Apricot-Coconut Pudding

• 1 1/2 cups soymilk
• 1 cup coconut milk
• 1 1/2 cups dried apricots, coarsely chopped
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon pure vanilla extract
• 2 tablespoons arrowroot (or cornstartch)
• 1/4 teaspoon salt

1. Place the soy & coconut milk in a saucepan & bring it to a boil, then pour it over the dried apricots in a heat-proof bowl & cover & set aside in the refrigerator for 2-8 hours.
2. Then place the apricots & their soaking liquid (the milk) in a blender or food processor along with the maple syrup, lemon juice, vanilla extract & salt.
3. Blend until smooth with small bits of apricot distributed evenly throughout the mixture. Transfer the mixture to a saucepan & heat over medium heat until simmering, whisking frequently. Dissolve the arrowrrot powder (or cornstarch) in 1/4 cup cold water, then slowly pour it into the simmering mixture, stirring constantly. As soon as teh mixture returns to a strong simmer, remove it from heat & transfer to a large bowl or 8 induvidual serving dishes & chill for at least 1 hour.

soymilk, coconut milk, dried apricots, maple syrup, lemon juice, vanilla, arrowroot, salt

Taken from www.food.com/recipe/apricot-coconut-pudding-382265 (may not work)