Fruit Pudding

Last updated: Category: Paleo Recipes
Join us and over 79,000 people
Our Paleo Guide: Your Guide to Paleo

Fruit Pudding

Are you hankering for something cold and sweet to finish off a summertime dinner? Maybe something a little more sophisticated than popsicles, but not quite as time-consuming as ice cream? Then you’ve come to the right place – this creamy fruit pudding is simple to throw together and easy to dress up or down, in goblets for a fancy party, or just served in bowls for a family evening on the porch.

The tapioca starch in the ingredients list might look a little suspect, but there’s nothing to worry about here. Tapioca is a dry powder extracted from cassava roots, which are a safe starch and perfectly safe to eat. You might also find it in the grocery store as “cassava starch” or “yucca starch.” In the pudding, tapioca starch works as a thickener, to help the pudding stay together. The overall effect is a texture that’s a creamier and smoother than a pure fruit puree like applesauce, more like a typical dessert.

When you’re choosing the ingredients for your pudding, you can use whatever kind of fruit you like; it’s a great way to use something that would otherwise go bad. For the orange juice, make sure you’re getting the real deal – check the label for any added sugar or preservatives. You could also juice your own for the absolutely purest and freshest flavor available. But even with store-bought juice, this recipe is healthy and delicious, a sweet end to a long day.

Fruit Pudding Recipe

Servings SERVES: 4Preparation time PREP: 2h.Cooking time COOK: 20 min.

Ingredients

  • 1 lb. frozen fruit (blueberries, raspberries, strawberries, etc. – use your favorite kind);
  • 2 cups of freshly pressed orange juice;
  • 5 tbsp. tapioca starch;
  • 4 fresh mint leaves; (optional)

Pudding preparation

Preparation

  1. In a saucepan over a medium heat, bring the fruit and the orange juice to a simmer for a few of minutes to then strain through a fine mesh sieve into a clean bowl.
  2. Place the fruit that’s left in the sieve in a separate bowl and refrigerate it.
  3. Pour the strained fruit juice back into the saucepan and bring it back to a simmer.
  4. While the mixture is simmering,  combine the tapioca starch with a little bit of water and some of the fruit juice in a small bowl. Add to the saucepan, stirring it well until the mixture thickens.
  5. Pour the mixture into 4 serving glasses, and chill for at least two hours or overnight in the refrigerator.
  6. Serve with a splash of the cold cooked fruits and a fresh mint leaf.

P.S. Take a look at the Paleo Recipe Book. It's a cookbook we've created to help you cook the best Paleo food. It contains 350+ recipes and covers everything you'll need. Click here for more info.

Also, Your Guide to Paleo, a beautiful Guide for everything you need to know about Paleo. The Guide will help you avoid the most common pitfalls and reach your goals much faster. Click here for more info.

Get your free recipes