2 3/4 cup milk : almond, rice, soy or
nonfat dairy
1/3 cup Sucanat
1/4 cup golden raisins
1 tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp coriander
1/4 tsp nutmeg
1/4 tsp salt
Coconut Sauce
3/4 cup light coconut milk
1/4 cup Sucanat
1 tbsp cornstarch
1/8 tsp salt
2 tsp vanilla
Method :
Pour 1 cup of
boiling water over the dried apricots and let stand until softened,
about 30 minutes. Drain and coarsely chop the apricots, then place them
in a large bowl.
Peel the
mango and cut the flesh off the pit. Cut any large pieces into 1/4 inch
chunks and add to the apricots.
Add the bread
cubes, milk, Sucanat, golden raisins, cornstarch, cinnamon, coriander,
nutmeg and salt. Stir to mix. Spread in a 9 x 9 inch nonstick or glass
baking dish, cover with foil, and let stand 5 minutes.
While the
pudding stands, preheat the oven to 350F. Bake the pudding for 35
minutes. In the meantime, prepare the coconut sauce : Whisk the coconut
milk, Sucanat, cornstarch, and salt together to remove any lumps, then
heat in a saucepan, stirring constantly until thickened. Stir in the
vanilla. When the pudding comes out of the oven, drizzle it with the
coconut sauce.
