The coconut and white chocolate pudding with caramelized apricots is a fresh and tasty spoon dessert. This pudding is a light spoon dessert made without milk, eggs, and gluten. With a few simple ingredients, you’ll quickly make a delicate and irresistible dessert, perfect for summer!
For other tasty variations, also try:
Water Chocolate Pudding
Coconut and Wafer Dessert
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 1 cup water
- 2 tbsps sugar
- 0.5 cup dried coconut
- 0.25 cup cornstarch
- 1 oz white chocolate
- 4 apricots
- 2 tbsps sugar
Preparation
To make the coconut and white chocolate pudding, pour the water and sugar into a saucepan. Put it on the stove on medium heat and let the sugar dissolve.
Then add the coconut, stirring to prevent lumps.
Incorporate the cornstarch, bring to a boil, and stir until you get a creamy and thick mixture.
Remove the saucepan from the heat and add the white chocolate. Stir to combine the ingredients until the chocolate is fully melted.
Moisten the inside of the glasses (or cups or molds) with water. Pour the pudding into the two glasses and refrigerate for 3/4 hours, preferably overnight.
Wash and peel the apricots, then cut them into small cubes. In a saucepan, melt the sugar over low heat. When the sugar has melted and turned amber, add the apricot cubes and caramelize them, then remove from heat and let cool.
Garnish the puddings with the caramelized apricots and serve. Enjoy!
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