Ingredientes para Apricot Coconut Pearls
- White chocolate (amount needed for coating)
- 200g (1 ½ cups) dried apricots
- 200ml (¾ cup) coconut milk
- Desiccated Coconut
- Fennel Seed
- 1 teaspoon ground cinnamon
- 1 1/2 tablespoons brown sugar
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Cómo preparar Apricot Coconut Pearls
- Pour 200ml (¾ cup) coconut milk into a medium saucepan.
- Add 200g (1 ½ cups) dried apricots to the coconut milk.
- Stir in 1 teaspoon fennel seeds.
- Add 70g (½ cup) desiccated coconut.
- Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes, or until the apricots are very soft and easily mashed with a spoon.
- Remove from heat and stir in 1 teaspoon ground cinnamon and 1 ½ tablespoons brown sugar.
- Gently mash the apricot mixture with a spoon until mostly smooth.
- Let the mixture steep for 15-20 minutes to allow the flavors to meld and the mixture to thicken slightly.
- Once slightly cooled (still warm), transfer the mixture to a food processor.
- Add 1 tablespoon desiccated coconut.
- Pulse until the coconut is finely chopped and the mixture is coarsely chopped.
- Blend until a smooth, slightly chunky paste forms. (Don't over-process).
- Spread the paste evenly onto a flat plate or baking sheet.
- Cover and refrigerate overnight to firm up.
- The next day, using a teaspoon, scoop out portions of the chilled paste and roll them into small balls between your palms.
- Melt your white chocolate (amount needed will depend on the size of your pearls). If it thickens too much, thin it with a little coconut milk.
- Dip each pearl into the melted white chocolate, ensuring it's fully coated.
- Place the coated pearls on a parchment-lined plate and refrigerate until set and ready to serve.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
272g
Fat
121g
Carbs
25g
