Description
Enjoy this Easy Cantaloupe Dessert for a perfectly refreshing summer treat! It’s a chilled melon pudding bursting with sweet, juicy cantaloupe flavor and garnished with cool mint and tart raspberries. This no-bake dessert is vegan, gluten-free, and AIP/paleo.
Ingredients
Units
Scale
- 2 cups cantaloupe juice (about 4 cups cubed cantaloupe)
- 4 TBSP arrowroot starch
- 2 TBSP maple sugar
- pinch of salt
- fresh mint (optional, for garnish)
- fresh raspberries (optional, for garnish)
Instructions
- Make the cantaloupe juice by blending cubed cantaloupe in a high powered blender until it becomes a smooth liquid. Strain through a fine-mesh sieve to remove pulp, then measure out 2 cups of cantaloupe juice.
- In a small saucepan, whisk together cantaloupe juice, arrowroot starch, maple sugar, and pinch of salt until fully combined.
- Then, set the saucepan over low heat and continue stirring the mixture frequently until it thickens, about 3-5 minutes.* Once thickened, remove from heat.
- Allow the mixture to cool slightly or to room temperature before pouring evenly into 2 serving glasses or dishes of choice.
- Cover with plastic wrap and refrigerate to set for at least 2 hours or overnight, noting that the longer the chill time the firmer the pudding will be.**
- When ready to serve, garnish with fresh mint leaves and fresh raspberries or other toppings of choice and serve chilled.
Notes
*The mixture might begin to bubble and simmer over the low heat but should not boil. The shorter the cook, the looser the consistency and the closer to 5 minutes the thicker the dessert will be once chilled.
**Keep refrigerated until ready to serve, up to 3 days.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 5 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: Sicilian-inspired