Apricot Coconut Pudding Recipes

APRICOT COCONUT WHITE CHOCOLATE PUDDING

Steps:

• For the pudding:
• In a heat-proof medium bowl set over a pan of gently simmering water, melt the white chocolate, stirring. Once melted, slowly stir in the kefir, then the chia seeds, coconut flakes, and chopped apricots. Scrape the chocolate/kefir mixture into four small glasses, cover, and refrigerate for at least 20 minutes.
• For the candied pecans:
• In a saucepan, combine the coconut sugar and water and melt over low heat. Meanwhile, place the pecans in a microwave-safe dish and microwave for 20 to 30 seconds. Once the sugar is completely melted and the mixture begins to simmer, add the pecans and remove the pan from the heat. Stir the pecans constantly, until the mixture dries and the pecans are evenly coated. Spread the pecans out on a dish and allow them to cool.
• To plate:
• Garnish each glass with sliced red plums, dried apricots, candied pecans, edible flowers, and more toasted coconut flakes.

COCONUT BREAD PUDDING WITH DRIED APRICOTS

Steps:

• 1. Preheat oven to 350 degrees. Arrange half of bread cubes in 13x992 glass baking dish. sprinkle with half coconut and all apricots. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut and milk, 1/2 c sugar, and vanilla in heavy large saucepan. Stir over medium heat until sugar disolves and mixture is warm ( but not hot ) remove from heat. Whisk in eggs into large bowl to blend, whisk in warm milk mixture. pour mixture over bread in baking dish. using back of spoon push bread gently into milk mixture. let stand 15 minutes.
• 2. Bake until pudding is set and golden brown about 50 minutes, transfer to rack to cool flightly.
• 3. sift powdered sugar over bread pudding, serve warm topped with whipped cream if desired/and or a caramel sauce

COCONUT BREAD PUDDING WITH DRIED APRICOTS

Steps:

• Preheat oven to 350°F. Arrange half of bread cubes in 13x9x2-inch glass baking dish. Sprinkle with half of coconut and all of apricots. Arrange remaining bread over. Top with remaining coconut. Combine cream of coconut, milk, 1/2 cup sugar and vanilla in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture is just warm. Remove from heat. Whisk eggs in large bowl to blend. Whisk in warm milk mixture. Pour mixture over bread in baking dish. Using back of spoon, push bread gently into milk mixture. Let stand 15 minutes.
• Bake until pudding is set and golden brown, about 50 minutes. Transfer to rack and cool slightly.
• Sift powdered sugar over bread pudding. Serve warm, topped with whipped cream, if desired.

APRICOT-COCONUT PUDDING

Steps:

• Place the soy & coconut milk in a saucepan & bring it to a boil, then pour it over the dried apricots in a heat-proof bowl & cover & set aside in the refrigerator for 2-8 hours.
• Then place the apricots & their soaking liquid (the milk) in a blender or food processor along with the maple syrup, lemon juice, vanilla extract & salt.
• Blend until smooth with small bits of apricot distributed evenly throughout the mixture. Transfer the mixture to a saucepan & heat over medium heat until simmering, whisking frequently. Dissolve the arrowrrot powder (or cornstarch) in 1/4 cup cold water, then slowly pour it into the simmering mixture, stirring constantly. As soon as teh mixture returns to a strong simmer, remove it from heat & transfer to a large bowl or 8 induvidual serving dishes & chill for at least 1 hour.

APRICOT PUDDING

Steps:

• Set a round wire rack in bottom of large stockpot. Set a 5-cup pudding basin or ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up the sides of the basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
• Put apricots, brandy, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, until apricots are very soft and most of the liquid has been absorbed, about 10 minutes. Reserve 1/2 cup apricots. Carefully puree remaining apricot mixture in a food processor (you should have about 1/2 cup); let cool 10 minutes.
• Cut reserved apricots into 1/2-inch pieces; return to saucepan. Add 1/4 cup sugar and 1/3 cup water. Bring to a simmer; cook until liquid is nearly evaporated. Pour mixture into prepared basin, and set aside.
• Butter a 10-inch round of parchment paper; set aside. Whisk flour, baking powder, and salt in a bowl; set aside.
• Put remaining 3/4 cup sugar and the lime zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing after each addition. Mix in lime juice.
• Add flour mixture in 3 additions, alternating with the apricot puree and milk. Transfer batter to prepared basin.
• Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in the center of the foil to allow room for pudding to expand. Cut a piece of twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
• Lower pudding into boiling water; cover pot. Return to a boil; reduce to a simmer. Steam until an instant-read thermometer inserted into pudding registers 180 degrees, about 1 1/2 hour, adding boiling water occasionally to maintain level.
• Transfer pudding to a wire rack. Remove foil and parchment. Let cool 10 minutes. Run a knife around edge of bowl to loosen, and invert pudding onto a serving plate. Serve warm, with ice cream or creme anglaise if desired.