Apricot Coconut White Chocolate Pudding Recipes

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APRICOT COCONUT WHITE CHOCOLATE PUDDING



Apricot Coconut White Chocolate Pudding image

Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.

Provided by Julie Smolyansky

Categories     HarperCollins     HarperCollins     Dessert     Quick and Healthy     Quick & Easy     Yogurt     Seed     White Chocolate     Coconut     Apricot     Dried Fruit     Plum

Yield 4 servings

Number Of Ingredients 13

Pudding:
1 cup plus 2 tablespoons chopped white chocolate
3 1/2 cups organic plain whole-milk kefir
1/4 cup chia seeds
3/4 cup toasted coconut flakes, plus more for garnish
1/3 cup chopped dried apricots, plus more for garnish
Candied pecans:
1/4 cup coconut sugar
2 teaspoons water
1 cup pecans
For serving:
8 slices red plum
Handful edible flowers

Steps:

  • For the pudding:
  • 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.
  • For the candied pecans:
  • 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.
  • To plate:
  • Garnish each glass with sliced red plums, dried apricots, candied pecans, edible flowers, and more toasted coconut flakes.

WHITE CHOCOLATE APRICOT OATMEAL COOKIES



White Chocolate Apricot Oatmeal Cookies image

My mom loved white chocolate and apricots, so when she passed, I decided to develop a recipe for the holidays that reminded me of her. It is one of those recipes that is very comforting.

Provided by Marcela Valladolid

Categories     dessert

Time 1h40m

Yield about 2 dozen cookies

Number Of Ingredients 13

2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oats
1 cup dried apricots, roughly chopped
3/4 cup white chocolate chips
Nonstick cooking spray, for spraying the baking sheets

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute.
  • In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking.
  • Preheat the oven to 325 degrees F. Spray 2 baking sheets with cooking spray.
  • Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.

HEAVENLY APRICOT-WHITE CHOCOLATE CHUNK COOKIES



Heavenly Apricot-White Chocolate Chunk Cookies image

A must try. The butter and brown sugar give the cookies a caramel-like taste that is pure heaven when paired with the apricots and white chocolate. Source: The Neighborhood Bakeshop by Jill Van Cleave

Provided by Debster

Categories     Drop Cookies

Time 10m

Yield 26 cookies

Number Of Ingredients 9

1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried apricot, cut int 1/2-inch cubes
4 ounces white chocolate, cut into 1/2-inch chunks

Steps:

  • Preheat the oven to 350°.
  • Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended.
  • Beat in the egg and vanilla.
  • Add the flour, baking soda, and salt, stirring the mixture into a smooth dough.
  • Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed.
  • Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart.
  • Bake for 10 minutes, until the edges are lightly browned.
  • Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.

Nutrition Facts : Calories 100.4, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.4, Sodium 55.4, Carbohydrate 12.8, Fiber 0.4, Sugar 8.7, Protein 1.2

APRICOT-COCONUT SQUARES



Apricot-Coconut Squares image

The yummiest apricot-coconut squares you've ever tasted!

Provided by Jo Whattam

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 1h5m

Yield 24

Number Of Ingredients 15

½ cup butter, softened
¼ cup white sugar
1 cup all-purpose flour
⅔ cup dried apricots
1 cup water
2 eggs
1 cup packed light brown sugar
⅓ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup chopped walnuts
¾ cup flaked coconut
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
  • Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
  • In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
  • Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 22.3 g, Cholesterol 25.7 mg, Fat 8.2 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 77.2 mg, Sugar 15.6 g

APRICOT WHITE CHOCOLATE COOKIES



Apricot White Chocolate Cookies image

A heavenly cookie with an unbelievable flavor. The nuts are optional, or can be exchanged with other types (almonds and walnuts are also good). For the white chocolate, I chop up 2 Lindt white chocolate and coconut bars because I like the coconut addition, but any other white chocolate bar or white chocolate chips would work just as well.

Provided by jasie_peltier

Categories     Drop Cookies

Time 40m

Yield 18-24 cookies

Number Of Ingredients 10

3/4 cup unsalted butter or 3/4 cup margarine
1 cup brown sugar
1 1/2 teaspoons vanilla extract
1 egg
1 2/3 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped hazelnuts (optional)
1 cup chopped dried apricot
1 cup quality white chocolate (or more, chopped into chunks)

Steps:

  • Preheat over to 350°F (or 175°C).
  • In a large bowl, cream together the butter and brown sugar.
  • Beat in the egg and vanilla.
  • Mix in the flour, baking soda and salt.
  • Add the nuts, apricots and white chocolate.
  • Spoon onto an ungreased cookie sheet and bake for 8 to 12 minutes. (These cookies don't spread very much, so they can be pretty closely packed onto the cookie sheet).
  • Transfer to a cooling rack.

CHOCOLATE & APRICOT PUD WITH GLOSSY CHOCOLATE SAUCE



Chocolate & apricot pud with glossy chocolate sauce image

Traditional Christmas pud is not universally popular, especially with children - this wonderfully moist chocolate version could be the answer

Provided by Mary Cadogan

Categories     Dessert

Time 3h10m

Number Of Ingredients 15

200g ready-to-eat dried apricots
4 tbsp brandy
100g ground almonds
25g cocoa powder
100g self-raising flour
1 tsp baking powder
100g softened butter
140g light muscovado sugar
2 large eggs , beaten
4 tbsp milk
100g dark chocolate
2 tbsp clear honey
100g dark chocolate
284ml carton double cream
1-2 tbsp brandy (optional)

Steps:

  • Butter a 1.2 litre/2 pint pudding basin and put a circle of greaseproof paper in the base. Put the apricots in a small pan and add the brandy. Bring slowly to the boil, then simmer, turning the apricots occasionally until all the brandy has soaked in. Leave until cool enough to handle.
  • Tip the ground almonds into a bowl, then sift over the cocoa, flour and baking powder and mix everything together.
  • In another bowl, beat the butter and sugar together for 2-3 minutes until light and fluffy.Gradually beat in the eggs and milk.
  • Chop half the apricots into small pieces. Chop the chocolate into large chunks. Lightly stir the flour mixture into the cake mix, followed by the apricots and chocolate.
  • Put the remaining whole apricots into the bowl and spoon over the honey. Add the pudding mixture and smooth the top. Cover with double thickness buttered greaseproof paper and tie down. Trim off the excess paper, then overwrap in foil, tucking the ends under the edges of the paper.
  • Put the basin into a large pan and pour boiling water into the pan, to come halfway up the sides of the basin. Cover and steam for 21⁄2 hours, until it feels firm. (The pudding can be made to this stage up to 2 days ahead. Reheat by steaming for 1 hour, or microwave on medium for 6-8 minutes.)
  • Towards the end of the cooking time, make the sauce. Break up the chocolate and put in a small pan with the cream and brandy if using. Warm gently, stirring lightly until smooth and glossy.
  • Cool the pudding in the bowl for 10 minutes, then turn out and serve with the chocolate sauce and cream or good vanilla ice cream.

Nutrition Facts : Calories 665 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.74 milligram of sodium

CITRUS APRICOT PUFF PUDDING



Citrus Apricot Puff Pudding image

The pastry puffs up prettily and crunchy around the edges and stays very moist and chewy in the center where the filling is-- similar to bread pudding. I made mine in a loaf pan, but I think it would come out nicely in a larger pan as well. Next time, I would line the pan with foil or wax paper so I could get it out of the pan for nice presentation easily.

Provided by lunaorion

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 (17 1/3 ounce) package puff pastry, thawed
1/2 cup dried apricot, diced
1/2 orange, zest of, grated
1/3 cup marsala wine or 1/3 cup sweet sherry
2 tablespoons flour
2/3 cup apricot preserves
1/2 lemon, zest of, grated
3 tablespoons lemon juice
3 tablespoons orange juice
3 egg yolks, beaten
2 ounces white chocolate, chopped
4 ounces coconut milk
2 teaspoons Grand Marnier

Steps:

  • Begin with filling: In the top of a double boiler, combine marsala and flour until smooth. Add jam, rind, and juices and heat, stirring continuously with a whisk until thickened. Spoon three tablespoons of the hot mixture into the egg yolks, stirring to temper, then add the yolks to the pot and continue stirring until thick and coating the whisk. Turn off heat, pour apricot cream into another container and set aside.
  • For ganache: Heat coconut milk and Grand Marnier in the top of the double boiler until just barely simmering. Put white chocolate into a bowl, and pour coconut milk over white chocolate, let sit a few moments and then stir to combine melted chocolate. Set aside.
  • For pastry: Preheat oven to 375°F Spray either a standard loaf pan or a 8x9 baking pan with cooking spray. Separate puff pastry sheets and roll out roughly to the size of your baking pan or loaf pan. Lay a sheet in the bottom of the pan, and spoon 2 or 3 teaspoons of apricot cream filling over it, spreading almost to the edges. Combine diced apricots and orange zest in a bowl. Spread the apricots & zest mixture over this and top with another sheet of pastry. Continue layering pastry, cream and fruit mixture, ending with a sheet of pastry. Top the sheet with a final layer of apricot cream, and then bake for 30 minutes, until the edges have puffed up golden brown. The cream on top should be smooth and shiny.
  • Drizzle the white chocolate ganache over all and garnish with any left over apricot and orange zest mixture and crumbled bits of white chocolate.

Nutrition Facts : Calories 560.1, Fat 29.9, SaturatedFat 10.2, Cholesterol 71.8, Sodium 183.6, Carbohydrate 59.5, Fiber 2, Sugar 20.7, Protein 7

APRICOT BREAD PUDDING



Apricot Bread Pudding image

Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes.

Provided by Martha Rose Shulman

Categories     dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 12

4 ounces stale white or whole-wheat bread, crusts removed (weigh after removing crusts)
1 cup low-fat milk (1 percent or 2 percent)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Softened butter for the baking dish
3 eggs, separated
1/2 cup almond flour
1/2 teaspoon cinnamon
2 tablespoons mild honey, like clover
1/4 cup sugar
1 pound apricots, pitted and halved if small, quartered if large
2 tablespoons sliced almonds, lightly toasted

Steps:

  • Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
  • Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
  • In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
  • Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
  • Bake 40 minutes, until puffed and golden brown. Serve warm.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 18 grams, TransFat 0 grams

CHOCOLATE APRICOT BREAD PUDDING



Chocolate Apricot Bread Pudding image

Make and share this Chocolate Apricot Bread Pudding recipe from Food.com.

Provided by Shirl J 831

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

1 loaf firm crusty French bread (1 lb., 4 to 4 1/2 inches wide)
3 large eggs
2 cups half-and-half
1/2 cup sugar
1 1/2 teaspoons vanilla
5 ounces bittersweet chocolate, coarsely chopped
1/3 cup dried apricot, quartered
2 tablespoons orange liqueur or 2 tablespoons orange juice

Steps:

  • Trim crusts off bread and cut loaf cross-wise into 3/4 inch thick slices.
  • Arrange 8 to 10 slices diagonally in a buttered 8-inch square pan – you may have to overlap them on each other and push and tug a bit to get them to fit without overlapping the edges of the pan, while performing this step, tuck the chocolate and apricots in amongst the bread slices, and scatter some over the top as well.
  • Whisk the eggs, half-and-half, sugar, liqueur OR orange juice, and vanilla together until well blended, then gently pour over the bread and soak for about 30 to 40 minutes until its all soaked up – you may need to coax it a bit by spooning some of the liquid over the top.
  • Bake in 350 oven for about 30 minutes, or until custard is cooked in the center.
  • If desired, very briefly run the pan under the broiler about 3 to 4 inches from the heat for a golden and crusty top (optional).

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From eaglebrand.com


APRICOT COCONUT CHOCOLATE CAKE | COCONUT CHOCOLATE CAKE ...
2020-01-03 Try this recipe for Apricot Coconut Chocolate Cake from the cookbook Bakeland. Covered in green coconut grass and white anemones made from puffed rice, this cake will remind your guests of spring. The apricot filling makes the …
From pinterest.com


APRICOT AND COCONUT SLICE - HILL STREET GROCER
Preheat oven to 180C. Grease and line a 28 x 18 centimetre baking tray. Mix oats, dried apricots, banana, salt, egg, milk, sugar, coconut and coconut oil together in a bowl. Spoon into baking tray and use the back of the spoon to smooth the top. Bake for 20 minutes, then remove from oven and set aside to cool.
From hillstreetgrocer.com


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