Paleo AIP Peach Pudding is a rich, creamy dessert that is Autoimmune Protocol compliant & dairy-free!
Get your cooking pot and fridge ready for the dreamiest, chilled summer treat that is AIP elimination phase friendly! This protein-rich final course boasts healthy fats thanks to the gelatin and coconut milk.
You’ll love that choosing to enjoy this yummy sweet dessert during the summertime means you will be eating seasonal fruit! If peaches are out of season in your area or time of year, you can use thawed frozen peaches instead of fresh. Since conventional peaches are on the “Dirty Dozen” list of most toxic produce, I recommend you choose organic peaches for this recipe.
Grab the dreamy, peachy recipe in the post below!
Peachy Keen & Naturally Sweet
I think what I love most about this dessert is that it is free of refined sugars. The batch is sweetened with the natural sugars in the peaches. Be sure to use ripe peaches for maximum sweetness! The pure maple syrup also adds an AIP compliant touch of sweetness. You’ll know that this is a luscious dessert as soon as you take your first bite!
I also adore that it is egg-free. Even though I have reintroduced both yolks and whites on the AIP reintroduction phase, I tend to do okay with eggs only in moderation. It’s wonderful to not have to include them with every dish thanks to egg-free recipes like this one! To set this pudding, we rely on the stabilizing effects of protein-rich grass-fed gelatin.
Ready or More Dairy-Free Desserts Like this Paleo AIP Peach Pudding?
Bookmark these tasty anti-inflammatory recipes from the blog archives…you’re going to love them!
AIP Grilled Peaches with Ice Cream
Paleo AIP Tigernut Butter Cups
Do you plan to use fresh peaches, frozen peaches, or another fruit altogether to make this yummy dessert? Let me know in a comments below!
Paleo AIP Peach Pudding (Dairy-Free)
Ingredients
- 1 ½ cups chopped fresh (or thawed frozen) peaches
- 1 13.5 oz can BPA-free, additive-free coconut milk (full fat)
- ⅓ cup maple syrup (or honey)
- 1 dash sea salt
- ½ cup lukewarm filtered water
- 1 Tbsp grass-fed gelatin
- 4 sprigs of fresh mint and 1 fresh sliced peach for garnish, optional
Instructions
- Add peaches to a high-speed blender. Blend until very smooth.
- Add coconut milk, maple syrup, and salt to a medium pot over medium heat. Whisk together until the maple syrup is dissolved.
- Whisk in the pureed peaches. Allow the mixture to heat through for about 3 minutes or until warmed through (do not simmer or boil), then reduce heat to low to keep warm.
- Meanwhile, add water to a small mixing bowl. Carefully sprinkle gelatin evenly over the top, and do not mix. Set aside and allow to “bloom” for 2 minutes.
- Whisk the gelatin mixture into the warm peach / coconut mixture a little bit at a time until it is fully incorporated. Remove the pot from the heat immediately.
- Pour the mixture into 6 individual serving dishes, or 1 large food storage container. Cool to room temperature (for about 25 minutes), then chill in the fridge for at least 4 hours to fully set.
- Serve with optional garnishes, and enjoy!
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