Description
Char Grilled Apricot Parfait Dessert Bowls
Ingredients
Scale
- 4–5 apricots
- 2 tsp coconut oil
- 3–4 tbsp agave nectar or maple syrup (divided)
- 1 can (13-14 oz) coconut cream (chilled overnight in fridge)
- 1 tsp vanilla
- 1 –2 tsp grated ginger
- dash of cinnamon (optional)
- 3/4c to 1 cup gluten free granola
Instructions
for the char grilled Apricots
- Slice your apricots in half and remove core.
- Coat a grill pan or grill with 1-2 tsp coconut oil.
- Dip the flat open part of each apricot half in agave or maple syrup. Just a tsp or so.
- Place on greased grilled face down on medium high for 5-6 minutes.
- notes Flip a few times to get a nice grill line and to prevent it from getting stuck to grill.
- Remove from heat.
- For the Whipped Coconut Cream with Ginger Zest
- Makes about 1 cup.
- Follow my recipe for Whipped Coconut Cream here read below.
- Place 1 can of coconut cream in fridge (OVERNIGHT). Make sure it’s chilled.
- Remove can and drain any water left after opening it.
- Place coconut cream (thickened and chilled) in a mixer or beat hand mixer until nice and fluffy. Fold in 3 tbsp of agave or maple syrup and your vanilla. Whip again.
- Layer your apricots, whipped coconut cream, and granola side by side into 3 or 4 bowls.
- Grate fresh ginger on top of the whipped coconut cream and the sprinkle with cinnamon.
- Feel free to drizzle more maple syrup or agave on top.
Notes
Be sure to chill your coconut cream overnight in fridge. If you don’t have time, use yogurt or coconut yogurt. It still works great!
- Prep Time: 10 min
- Cook Time: 6 min