Apricot Coconut Cream Whip with Vanilla Bean


Apricots have always been nostalgic for me. As a kid, I spent hours up apricot trees. Tasmania has some of the best stone fruits and I find stewing the fruit brings out the summer sun flavor. It goes so well with vanilla and cream and the coconut brings a nutty flavor that will have you going back for seconds.



1/2 cup whipping cream

1 cup coconut yogurt

1/3 cup pure maple syrup

10 fresh apricots, roughly chopped

1 vanilla bean, split and seeds scraped

2 tablespoons soft brown sugar

1 teaspoon coconut oil

1/3 cup coconut chips

1/3 cup dried Turkish apricots, diced

Feeds 2


Place the cream and coconut yogurt in a bowl. Add the maple syrup and mix together with a fork. Cover and place in the fridge for 1 hour.

Meanwhile, place the chopped apricots, vanilla bean, brown sugar and 1/2 cup water in a small saucepan on the stove (or burner). Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool to room temperature.

Melt the coconut oil in a small frying pan over medium heat. Add the coconut chips and Turkish apricots and cook for 1 minute or until the coconut chips are lightly golden. Remove from the heat and set aside to cool.

Grab two jars (I use recycled jam jars) and layer with the apricot compote, maple coconut cream and apricot coconut chips, repeating the layers as many times as you like. Chill your creation in the fridge until you are ready for your treat.

In partnership with Thor Industries.