Apricot-Coconut Pudding - cooking recipe

Ingredients

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

Preparation

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.
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.
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.