Sometimes you just need something sweet and a little gluttonous at the end of a long day. When I first started Whole30, finding healthy and delicious options seemed few and far between. However, I decided to do a little creative experimentation with a couple of recipes from one of my favorite cooks: Well Fed by Melissa Joulwan. By taking a little of this from Recipe A and a little something else from Recipe B, I was able to come up with a crowd-pleasing treat. And if you’re like me and always have a can of coconut milk in your fridge at all times, this dessert can be put together in about 20 minutes. I would make the different components int he order I’ve outlined below (it simplifies the process a bit, although you could start chilling the coconut milk the day before).
Fried Apples and Coconut Cream Decedance
Apple Pie Spice (These measurements don't need to be precise. If you prefer more of one spice of less of another, feel free to adjust them to your liking).
- 4 tbsp ground cinnamon
- 1.5 tsp ground nutmeg decrease slightly if using freshly grated nutmeg
- .5 tsp ground allspice
- 1 tsp ground ginger
- 1.5 tsp ground cardamom
Caramelized Coconut Chips
- 1 cup unsweetened coconut flakes
- 1/4 tsp ground cinnamon
- 1/4 tsp sea salt
Whipped Coconut Cream
- 1 can coconut milk Ideally, you will put this in the fridge the day before; minimum time in the fridge would be 3-4 hours before you are ready to prepare the dish.
- 1 tbsp coconut oil
- 2 large, crisp apples, cored and sliced
- 1/4 tsp apple pie spice (see instructions)
- zest from 1/4 lemon
- generous pinch of salt
Step 1: Apple Pie Spice Mix
- Combine spices in a small bowl, mix well to combine. Store any excess in a small jar or spice container.
Step 2: Caramelized Coconut Chips
- Mix the sale and cinnamon in a small bowl and set aside.
- Heat a large non-stick pan over medium-high heat for about 2 minutes. Add the coconut flakes and distribute evenly so they form a shallow layer in the bottom of the pan. Stir frequently - they begin to crisp and turn brown pretty quickly. This step takes no more than 3 minutes maybe, so pay attention! When the flakes have reached an appealing level of toastiness, remove from the heat.
- Sprinkle the hot coconut flakes with the salt-cinnamon blend and toss until evenly seasoned. Allow to cool and then store in an air-tight container.
Step 3: Whipped Coconut Cream
- Put the can of coconut milk, a metal mixing bowl, and beaters from a mixer in the freezer for 15 minutes.
- When the coconut milk is cold, flip the can upside down and open the bottom with a can opener. Pour off any liquid that's separated and scoop the thickened coconut milk into the chilled mixing bowl. Whip on your mixer's highest setting until the milk is fluffy and has taken on the texture of whip cream, about 5-7 minutes. Marvel at the creaminess!
Step 4: Fried Apples
- Heat the coconut oil over medium-high heat. Add the apple slices and saute until the apples begin to soften, about 2-3 minutes.
- In a small bowl, mix the apple pie spice, lemon zest and salt with a fork, then add to the apples.
- Continue cooking until the apples are golden and fragrant, about 5 minutes.
Step 5: The Fun Part - Put It All Together!
- Divide the fried apple mix evenly into 4 bowls. Spoon a healthy dollop of coconut cream on top and then sprinkle with plenty of coconut chips. Graph a fork and dig in! And feel free to lick the bowl - no one will mind 😉