Apricot Coconut White Chocolate 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:

• 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.

WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES

Steps:

• Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
• Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
• Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
• Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
• Repeat with remaining balls and chocolate mixture.
• Refrigerate for 15 minutes or until chocolate has set.