Apricot Coconut White Chocolate Pudding

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I enjoy making healthy desserts and snacks for myself as well as my kids. This dessert concept feels indulgent but light at the same time. The sourness of the kefir plays really well with the white chocolate and it comes out almost like a white ganache, but not as sweet; it’s just sweet enough. Because the cold kefir isn’t folded in until the end, it retains its probiotic powers. -Katrina

SERVES 4



PUDDING
1 cup plus 2 tablespoons chopped white chocolate
3 1⁄2 cups organic plain whole-milk kefir
1⁄4 cup chia seeds
3⁄4 cup toasted coconut flakes, plus more for garnish
1⁄3 cup chopped dried apricots, plus more for garnish

CANDIED PECANS
1⁄4 cup coconut sugar
2 teaspoons water
1 cup pecans

FOR SERVING
8 slices red plum
Handful edible flowers

FOR THE PUDDING In a heat-proof medium bowl set over a pan of gently simmer¬ing water, melt the white chocolate, stirring. Once melted, slowly stir in the kefir, then the chia seeds, coconut flakes, and chopped apricots. Scrape the chocolate/ kefir mixture into four small glasses, cover, and refrigerate for at least 20 minutes.

FOR THE CANDIED PECANS In a saucepan, combine the coconut sugar and water and melt over low heat. Meanwhile, place the pecans in a microwave-safe dish and microwave for 20 to 30 seconds. Once the sugar is completely melted and the mixture begins to simmer, add the pecans and remove the pan from the heat. Stir the pecans constantly, until the mixture dries and the pecans are evenly coated. Spread the pecans out on a dish and allow them to cool.

TO PLATE Garnish each glass with sliced red plums, dried apricots, candied pecans, edible flowers, and more toasted coconut flakes.

TIP You can find edible flowers at many grocery stores; look near the fresh herbs section. Or, grow your own. Marigolds, pansies, nasturtium, orchids, and roses are all edible. Just make sure not to spray them with pesticides.

From THE KEFIR COOKBOOK: An Ancient Healing Superfood for Modern Life, Recipes from My Family Table and Around the World. Copyright © 2018 by Julie Smolyansky. Reprinted with permission by HarperOne, an imprint of HarperCollinsPublishers.