Honey-Roasted Apricots with Coconut Vanilla Pudding

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:

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.

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

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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!!

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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.

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