I recommend using a light colored dried fig like the organic (no added sulfites) golden Conadria Fig and Calimyrna Figs that I use. But I assume this fig pudding will work with any dried fig, though the vanilla flavor might not look so “vanilla” if you use Black Mission Figs. I love using 100% pure Aroy-D coconut milk (no additives) in this pudding which I buy at a local Asian Grocery for 99 cents per small 8.5 oz carton, but you can also order it online.
Pictured below I have made this pudding in a variety of flavors: raw chocolate pudding with freeze dried tart cherries, carob with toasted coconut chips, and vanilla with chopped figs. You can also add in some nuttiness by blending in a big spoonful of a almond butter.
Dice figs into very small pieces. Then measure out 1/2 cup.
I have made this so many times I just add all of the coconut milk into the blender at once. But because I assume some figs will vary on how much thick pudding they make, I would advise starting with 1 cup coconut milk and adding more slowly until you have a nice thick pudding.
Add chopped figs, 1 cup coconut milk, vanilla, and sea salt, into a high speed blender or food processor, blend until creamy. Then slowly add in additional 1 cup coconut milk. If you are going to make 1/2 of them vanilla and 1/2 chocolate/carob, after blending, spoon out the amount you want to reserve for vanilla pudding. Then add in some cacao or carob and blend again.
Ready to eat right away, or you can chill in the fridge (covered) for a few days. This pudding becomes even creamier when left to sit overnight in the fridge. I will say you can often notice a slight texture of the tiny blended in fig seeds, but overall it’s still a pretty creamy pudding.
I love to top these with freeze dried cherries.
*For AIP Version: omit vanilla extract and use carob in place of cacao powder.
*If you don’t tolerate coconut milk, you can use a nut “milk” or any “milk” of your choosing. I highly suggest using one with a high fat content for a rich creamy pudding. Also if not using coconut milk, you may only need 1 1/2 cups of “milk” instead of the full 2 cups. You can also add in a big spoonful of almond butter to help make it a bit more rich.
Estimated Nutrition Data based on making 4 servings with the base ingredients of: dried figs, coconut milk, vanilla and sea salt.
Oh man, someone – GRAB ME A SPOON. and when I say SPOON I say LADLE! ha ha ha!
Wow this looks so delicious and I love the healthy ingredients. Who doesn’t love Chocolate Pudding? Thanks for sharing on Real Food Fridays. Pinned & tweeted. Have a healthy happy blessed Thanksgiving!
Thanks so much Marla! I hope you had a fantastic Thanksgiving too!!
This pudding looks incredible!! Love the figs and chocolate combo!
I love this idea! It looks like an avocado pudding. I’d never thought to blend up dried figs with coconut milk, definitely going to have to try this out!
Every time I make this pudding, I swear it’s like some magic is happening! Cheers!!