As you may have heard, my oldest son is home on leave for the first time since 2011. I put a call out for some of the best food bloggers out there to guest post for me here on Restless Chipotle. Traci, who writes over at Burnt Apple, was sweet enough to agree to help me out. I can tell you this post had my mouth watering. Quick, easy, reasonably healthy? Yes please. I hope you enjoy this recipe and take a minute to head over to Traci’s blog to say hello.
Summer is my favorite time of the year, and it just feels so hard to cram everything in to three short months. Having three kids, we stay busy biking all over the city, hiking up in the mountains, and lot’s of trips to the local pool. And we can’t forget the city fair, visits with cousins, and boat trips on the lake.
Since schedules never seem to be consistent during the summer and a “normal” dinner time is merely a ghost of what it is during the school year, we opt for simple and easy meals. We love to fire up the grill, make crock pot meals that are light and easy for summer, and have simple and easy made ahead desserts ready to grab.
Because let’s face it, sitting on the porch while sipping on a milkshake while the dogs play around you and the kids jump on the trampoline is MUCH more enjoyable than sitting in a hot kitchen.
These apricot coconut no bakes are a perfect summer treat. The rich fruity flavor of summer mingles with the tropical taste of coconut to create a rich and delicious dessert.
- 1½ cup dried or 1 cup fresh apricots, cut into small pieces
- 2 cups unsweetened coconut
- ⅔ cup sweetened condensed milk (I used this vegan condensed milk version)
- In a bowl, mix the apricots and coconut together.
- Slowly start to drizzle in the sweetened condensed milk while stirring the mixture.
- Test mixture at intervals by forming into a ball.
- If mixture will form a soft ball, then there is enough sweetened condensed milk.
- If using fresh apricots or the vegan condensed milk, you will likely use less than the ⅔ cup the recipe calls for.
- Form the mixture into one inch balls and place on waxed paper cookie sheet.
- Flash freeze for 30 minutes and then transfer the balls into a freezer safe container or bag.
- Label and freeze for up to one month.
- When ready to serve, remove several minutes before serving and place on a plate to allow them to thaw.
About the Author
Traci is owner of the website, BurntApple.com where she transforms meals into healthier versions that taste great, stay within budget, are family friendly and use fresh ingredients. She frequently posts allergy friendly recipes and loves to have readers challenge her with recipes she can revamp. She is currently working on a coconut sugar dessert cookbook due in the fall.