Apricot Coconut White Chocolate Pudding
A luxurious chilled dessert combining creamy white chocolate and kefir with chia seeds, toasted coconut, and dried apricots. Topped with candied pecans and fresh plums, this elegant pudding offers a perfect balance of textures and flavors.
Ingredients
- •1⅛ cup white chocolate
- •3½ cups whole-milk kefir
- •¼ cup chia seeds
- •¾ cup toasted coconut flakes
- •⅓ cup dried apricots
- •¼ cup coconut sugar
- •2 teaspoons water
- •1 cup pecans
- •8 slices red plum
- •1 handful edible flowers
Cooking Instructions
- 1.
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.
25 min
- 2.
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.
10 min
- 3.
Garnish each glass with sliced red plums, dried apricots, candied pecans, edible flowers, and more toasted coconut flakes.
5 min