Apricot and Coconut Dessert

Chef Marie

  • 4 apricots
  • 8 tablespoons coconut water
  • 2 teaspoons honey
  • 2 tablespoons flaxseed meal
  • 8 tablespoons coconut sorbet
  • 2 tablespoons shredded coconut

    Heat the coconut water and honey in a pan over medium heat. Reduce by half.

    Halve each apricot and remove pit. Place 4 apricot halves close to each other in a serving bowl. Repeat with another bowl. Sprinkle the flaxseed. Top with the coconut sorbet and drizzle the syrup. Add the shredded coconut and serve immediately. 

    Makes 2 servings