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By Katja Heino 4 Comments
Savory Lotus may receive commissions from purchases made through links in this post.

Honey-Roasted Apricots with Coconut Vanilla Pudding

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roastedApricots

This week at the farmer’s market, I saw the shift toward more summer time fruits and veggies.   Green and yellow zucchinis and squash, mouth-watering strawberries and raspberries, fragrant bunches of fresh basil, and one of my favs, APRICOTS.  When I saw the little orange apricots, I immediately bought a big bag.  Little one and I enjoyed several of them in the warm sunshine.  And when I got home, I got inspired to make this:

Screen shot 2013-05-23 at 9.40.15 PM

Originally, I was planning on making a simple coconut whip cream to go on top of the roasted apricots.  Then then I saw am amazing recipe from Courtney at Polivka Family for Banana Pudding.  I was in love.  I decided to get a little fancier and made a coconut pudding with real vanilla bean to compliment the luscious baked fruit.  I used grassfed gelatin and fresh pastured eggs, and the result was an amazingly decadent dessert that is actually good for you.  This recipe would work perfectly for peaches as well.  Read more about why I like to use grassfed gelatin HERE.

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Honey-Roasted Apricots with Coconut Vanilla Pudding

★★★★★ 5 from 1 reviews
  • Author: Katja from the Savory Lotus
  • Yield: 4 1x
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Ingredients

FOR COCONUT PUDDING:

  • 1 can coconut milk (or 2 cups homemade) (where to buy BPA and additive free coconut milk)
  • 4 eggs
  • 1/4 cup raw honey (like this)
  • 1 vanilla bean pod (like this), cut in half length wise and seeds scraped out
  • 2 TBS coconut oil, butter or ghee
  • 2 pinches of celtic sea salt (I use this one)
  • 2 pinches of cardamom powder (like this)
  • 4 tsp grass-fed gelatin powder (I use THIS one)

FOR ROASTED APRICOTS:

  • 10 medium apricots
  • 1 TBS coconut oil, butter, or ghee, melted
  • 2 TBS honey, raw

Instructions

For Pudding:

  1. Warm coconut milk in medium pot on low heat. Add honey, fat of choice, scraped vanilla bean seeds, whole vanilla pod, and sea salt. Stir to completely combine and gently cook for about 5 minutes
  2. Crack eggs into small bowl and pour into coconut milk mixture, whisking while you pour
  3. Continue to cook on low heat and whisking for another 5-7 minutes. Mixture will begin to thicken. Remove from heat and remove whole vanilla pod
  4. Whisk in grass-fed gelatin 1 tsp at a time, making sure to dissolve any lumps
  5. Pour into glass storage container, and place in fridge to cool and set (this will take several hours so I recommend making this ahead of time)

For Baked Apricots:

  1. Preheat oven to 350′ F
  2. Slice apricots in half and remove the pit
  3. Toss apricots with 1 TBS of melted fat of choice and spread out on a baking dish with sides
  4. Drizzle honey over apricots
  5. Bake for 25-30 minutes, until soft and just beginning to brown (Shake the baking dish a few time during baking to prevent sticking)
  6. Remove from oven. Divide evenly among 4 small bowls, and scoop out a small amount of vanilla pudding on the side.
  7. Serve and enjoy!!

Notes

The coconut pudding takes several hours to set, so I recommend making it ahead of time. I usually make it the night before and it’s ready to go in the morning.

Did you make this recipe?

Tag @savorylotus on Instagram and hashtag it #savorylotus

 

Screen shot 2013-05-23 at 9.36.59 PM

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Filed Under: Desserts

Reader Interactions

Comments

  1. Jeannie DiSante says

    June 10, 2013 at 4:04 pm

    Hi! The cooking directions for the pudding: “Stir to completely combine and gently cook for about minutes”. How many minutes? Thanks!
    Jeannie

    Reply
    • Katja says

      June 11, 2013 at 1:14 am

      5 minutes…. don’t know what happened. Having editing issues this week. All fixed now. Thanks for letting me know!! 🙂

      Reply
  2. jodi stewart says

    June 14, 2013 at 1:43 pm

    This looks lovely. I really need to check out our farmers market and see if we have apricots. It seems I always remember it’s on about an hour after it ends. 🙂

    ★★★★★

    Reply
  3. Cindy (Vegetarian Mamma) says

    June 20, 2013 at 6:43 pm

    I wish we were neighbors so I could eat all your goodies! 🙂 LOL Got this pinned and tweeted! Thanks for linking it up at Gluten Free Fridays!

    Reply

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And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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🍋 🍋 LEMON POPPY SEED DONUTS • when life gi 🍋 🍋 LEMON POPPY SEED DONUTS • when life gives you a bag of lemons, you make the best of it • even though we prioritize healthy eating, there’s room for treats like these • we call it balance 😉 • baking is one of my favorite things to do with my little one👩‍🍳 • we’ve had a year solid of being home, distance learning, + missing being out in the world • baking is one of those small pockets of JOY that brightens our daily life ☀️☀️

🍋 🍋 light and fluffy (gluten and grain free) donuts dipped them in a sweet lemony glaze • the bright lemon flavor kinda adds a bit of sunshine to the day 🍋☀️🍋

🍋 🍋 recipe link in bio (and i linked the donut pan that i use in the post): https://www.savorylotus.com/lemon-poppy-seed-donuts-gluten-free-and-grain-free/
sauerkraut • love it? hate it? • it’s one of sauerkraut • love it? hate it? • it’s one of the easier + most cost effective ways to support your gut • i make it every couple of months • its easy once you understand the basics of fermentation • i have a step by step tutorial if you’re ready to dive in ✨✨

link to tutorial in bio : https://www.savorylotus.com/easy-sauerkraut-recipe/

what you’ll need:
cabbage
salt
1/2 gallon wide mouth mason jar (or you can use 2 wide mouth quart sized jars)
air-tight fermentation lid
🥕🌿🍠 veggie game strong today • crucifer 🥕🌿🍠 veggie game strong today • cruciferous vegetable = superfoods • this + sweet potato rounds + a big cup of bone broth is what’s up for dinner 

collard green
green cabbage
purple cabbage 
carrot 
tons of fresh ginger 

👉 and, yes, not everyone tolerates cruciferous vegetables • i didn’t used too • i’ve done a lot of work on my gut + digestion • and i still prefer them cooked as they are easier to digest • eat slowly • give thanks (gratitude has a positive effect on the nervous system) • chew well (so your body can release all the enzymes needed to digest your food) ❤️• it’s so so important to eat in a relaxed environment so the body can rest + digest • eating while in “hurry” mode leads to indigestion and poor absorption
simple dinner • we eat wild salmon 🐟 once a w simple dinner • we eat wild salmon 🐟 once a week to get in those omega 3s • my favorite way to cook it is to sprinkle with salt + a bit of ghee on top + broil it for 8-9 minutes • so easy + today we added steamed green beans + a cauliflower + romanesco mash • plus tons of olive oil + ghee

to make cauliflower + romanesco mash, add florets from one head of each to a large pot • add in 1 cup of bone broth + sprinkle with a bit of salt • cover with lid • steam florets in broth until tender, adding more broth if bottom runs dry • once florets are very tender, add lots of ghee or butter + salt to taste • purée smooth with an immersion blender • add more broth to make it creamy smooth • so good 💛• don’t forget to add a ghee (or butter) pool when serving 

when we can’t get wild, local salmon, we order from @vitalchoice
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