Prep time: 30 minutes
Cooking time: 50 - 60 minutes
4 apples, Fuji, halved, core removed
¾ cup water
⅓ cup coconut milk yogurt, plain,
¼ cup pumpkin puree, canned (this is plain, pureed pumpkin and not canned pumpkin pie filling)
¼ tsp. vanilla extract
½ tsp. cinnamon + dash for baked apples
1 tsp. allspice
2 tsp. coconut sugar + dash for baked apples
dash of sea salt
¼ cup coconut flakes
¼ cup chopped walnuts
- Preheat oven to 350.
- Place cored apple halves in an 8 x 8 baking dish with the flesh side up.
- Sprinkle with a generous dash of cinnamon on the top of each half.
- Sprinkle with a generous dash of coconut sugar on the top of each half.
- Add the water to the baking dish and cover the dish with foil.
- Bake for 50 - 60 minutes. Bake time depends on breed of apple and/or desired tenderness. Fujis take 55-60 minutes.
- Place coconut milk yogurt, pumpkin, vanilla extract, maple syrup, cinnamon, allspice, coconut sugar and dash of sea salt in a bowl and mix well.
- Set aside. (This mixture will yield enough for extra servings per apple, as desired.)
- In a dry iron pan on medium to high heat, place walnuts and roast for 5 minutes, while gently pushing frequently with a wooden spatula.
- Set aside to cool.
- While apples are cooling, spread coconut flakes on a baking sheet and toast for 1-2 minutes or until slightly browned. Keep an eye on them - they toast fast! This works ideally in a toaster oven. If using a regular oven, turn down temperature to 250, spread coconut flakes on a baking sheet and bake for 1-2 minutes, or until slightly browned.
- When the apples have cooled down and still warm. (You can also serve them room temperature or cold).
- Place 1-2 tablespoons of the pumpkin spice cream on each apple center.
- Garnish with walnuts and toasted coconut.