BAKED APRICOTS WITH COCONUT CREAM AND COCOA BEANS

Time of preparation: 40+ min

Difficulty: easy


Serves 3


Ingredients for baked apricots:

  • 12 apricots

  • 1 tsp ground cardamom

  • orange zest from ½ of organic orange

  • 2 tbs coconut blossom sugar



Pit the apricots and cut them in half. Put them into a big bowl, add the rest of the ingredients and bake them at 356°F/180°C for about half an hour, until the juices release and the apricots start to caramelize. Cool them completely.


Ingredients for coconut cream:

  • 1 ½ cups coconut yogurt

  • ½ tsp vanilla


Mix the ingredients in a bowl. Store the cream in a cool place until serving.

Garnish with:

  • 2 tbs coarsely ground cacao nibs


First, place a few spoons of coconut cream on the bottom, then add the baked apricots atop the cream and sprinkle with cacao nibs.

In the fall, you can replace the apricots with plums and use persimmon cream instead of coconut. To make the persimmon cream, puree 3 ripe persimmons through a fine sieve until there is only cream left (without pits and skin). Add lemon juice from half an organic lemon and ½ tsp vanilla to the pureed persimmons and blend until smooth. Cool the cream in the fridge before serving.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and bon apetit.

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