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Honey-Roasted Apricots with Coconut Vanilla Pudding

  • Author: Katja from the Savory Lotus
  • Yield: 4 1x

Scale

Ingredients

FOR COCONUT PUDDING:

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.