Apricot coconut white chocolate pudding recipe to delight your tastebuds

Ingredients for Apricot coconut white chocolate pudding

• 150 g white chocolate, chopped

• 840 ml organic full-fat milk kefir

• 40 g chia seeds

• 60 g toasted coconut flakes, plus more for garnish

• 50 g chopped dried apricots, plus more for garnish

• 50 g coconut sugar

• 10 ml water

• 120 g pecans

• 8 slices red plum

• handful edible flowers

How to make Apricot coconut white chocolate pudding

1. Set a heatproof medium bowl over a pan of gently simmering water and melt the white chocolate, stirring continuously until smooth.

2. Once melted, slowly stir in the kefir, followed by the chia seeds, coconut flakes, and chopped apricots.

3. Scrape the chocolate and kefir mixture into four small glasses. Cover with cling film and refrigerate for at least 20 minutes.

4. In a saucepan, combine the coconut sugar and water, then melt over low heat, stirring gently.

5. Meanwhile, place the pecans in a microwave-safe dish and microwave for 20–30 seconds until slightly warmed.

6. Once the sugar mixture is completely melted and begins to simmer, add the pecans and remove the pan from the heat.

7. Stir the pecans constantly until the mixture thickens and the pecans are evenly coated.

8. Spread the pecans out on a plate and allow them to cool completely.

9. To serve, garnish each glass with sliced red plums, dried apricots, candied pecans, edible flowers, and additional toasted coconut flakes.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.