Here is a fresh snack for the summer, the apricot and coconut parfait! And what a taste, the exotic touch of coconut mixes with the sweetness of apricots, one spoon leads to another and ... there's going to be nothing left, guaranteed. The strength of this dessert is that it is also very healthy. In fact, apricots are not cooked and preserve all their properties, providing vitamins, such as A, E and group B, mineral salts, such as potassium, and many antioxidants, to protect the skin from solar damage and our body from aging processes. Summer is served, full of joy, color, taste and health!
600 grams of apricots
100 grams of brown sugar
500 grams of coconut cream for whipping
100 grams of coconut yogurt
Agar agar, 1 tsp
In a saucepan pour 100 ml of water and sugar, heat over low heat, stirring constantly until the sugar has dissolved. Add the agar agar, stir often. Leave on the heat for a few more minutes, then remove from the heat and let it cool down. Clean the apricots and remove the stones. Blend the apricots until you get a puree, leave some whole apricots aside for decoration. Mix the apricot puree with the prepared syrup, mix carefully. Separately whip the coconut cream and add it, together with the coconut yogurt, to the fruit mixture. Pour the mixture into a loaf pan and place it in the freezer for at least 4-5 hours. Before serving, remove the dessert from the freezer and let it rest for 20-30 minutes. Turn the cake out of the mold and decorate the surface with apricot slices you kept aside, coconut flakes and almonds.