Apricot Coconut Cream Whip

Clear glass jars layered with creamy, white yogurt, golden apricot sauce and toasted coconut flakes.
Sarah Glover, in a white sun dress and a felt hat, cooking over grill and smiling at the camera.
Sarah Glover, in a white sun dress and a felt hat, cooking over grill and smiling at the camera.

Sarah Glover

35, Tasmania

For 16 years, Sarah Glover has made a career as a chef in Tasmania, Sydney and New York. These days she is rarely found in a kitchen—the outdoors is where she applies her trade now. Her work has been published through her cookbook, "Wild Adventure," and featured in Cherry Bomb, New York Times, and Delicious Magazine.

A Taste of Wild - Tasmania

RV-friendly recipes that will take your road cuisine to the next level. Sarah Glover, Australian chef and cookbook author, shares her genius take on delicious meals you can make wherever you go. Follow along as she shares delightful meals, breathtaking views of Tasmania and a taste of the wild.

Apricot Coconut Cream Whip with Vanilla Bean Recipe

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.

A close shot of a woman standing with the refrigerator door open. Her hands and the door are filled with fresh apricots.
Fresh apricots taste like pure sunshine in the summer.

INGREDIENTS

  • 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

COOKING TOOLS

  • 1 Cutting board
  • 1 Sharp knife
  • 1 Large mixing bowl
  • 1 Small saucepan
  • 1 Small frying pan
  • 2 Empty jars

METHOD

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.

2 Servings.

Rosy-orange apricots cut in half inside a small stock pot, with a hand adding a spoonful of brown sugar to the pot.
The apricot sauce cooking down on the stove alongside a bowl of toasted coconut flakes and dried fruit.
Layering apricot sauce with plain yogurt in a pretty, clear jar.

Brown sugar gives a rich counterpoint to the bright flavor of stone fruits. Layer in a clear container to create a feast for your eyes. This recipe for creamy, sweet yogurt parfaits offers a sweet taste of summer for any time of day.

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