Peach pudding with coconut and mint is a fruit salad disguised as a dessert and is the answer to two needs: the first is to find an alternative to ice cream for Gaia and Nicolò on long, sultry summer days, the second is to use the very sweet peaches my greengrocer friend gave me before closing for the holidays.
In fact, this Peach pudding with coconut and mint can be prepared without adding sugar to what the sweet seasonal fruit already contains, or, as I did to make the preparation really resemble a real dessert, I added a few drops of liquid sweetener in the preparation of the pudding.
By using coconut milk (strictly natural and unsweetened) I have avoided adding fat to the preparation, the carbohydrate intake per 100g of coconut milk is only 2.7g and, a gift we can give to friends who cannot consume dairy products, it is also lactose free.
Finally, a touch of freshness with the mint that grows in the corner of aromatic herbs of my vegetable garden at home could not be missing… even if the sprig gave me a lot of trouble by twisting itself around the whisk I used to make the pudding… check it out!
Any other soft desserts? Take a look!
Peach pudding with coconut and mint with no added sugar
7.56g carbohydrates per 100g
Ingredients for 6-7 puddings
- 400g coconut milk
- 300g peach pulp (approx. 2 peaches)
- 30g rice starch*
- 8g gelatine sheets*
- a sprig of mint plus a few leaves for garnishing
- sweetener* or sugar to taste
Ingredients for the sauce
- 125g blackberries
- 125g raspberries
- ½ lemon, juice
- slivered almonds*
- sweetener* or sugar (optional, I did not add anything)
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- First of all, soak the gelatine in a bowl with cold water.
- Peel the peaches and cut them into coarse pieces which you put in a food processor with some of the coconut milk. Blend to obtain a homogeneous and perfectly smooth mixture.
- Mix the rice starch in a saucepan, gradually adding the remaining coconut milk while stirring with a whisk; add a sprig of mint and place the mixture on the heat; when it is lukewarm, pour in the blended peach and when the cream starts to thicken, remove it from the heat and add the squeezed out gelatine, stirring well with the whisk so that the gelatine melts and is perfectly incorporated.
- Allow the peach cream to cool, stirring occasionally, then, when the container is cool enough, cover it with cling film and chill for a few hours in the refrigerator.
- Meanwhile, prepare the sauce. Put the berries in a non-stick pan with the juice of half a lemon and cook on high heat. When the fruit has released its liquid, turn off the heat and allow to cool.
- Remove the peach cream from the refrigerator, remove the cling film, and mix the cream with a spatula in bottom-up movements. Using a ladle, transfer the pudding into serving cups and top with a spoonful of berry sauce and almond slivers to taste. Garnish with mint leaves.
Version with gluten of Peach pudding with coconut and mint with no added sugar
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.
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