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Roasted Apples & Figs with Coconut Cream

Roasted Apples & Figs with Coconut Cream

By Chef Katelin Mae

Makes 4–6 servings | Ready in 25 minutes



  • 2 tablespoons water
  • 2 red apples, sliced
  • 12 figs, sliced in half
  • ¼ teaspoon ground cinnamon
  • large pinch of ground cardamom
  • 2 tablespoons pistachios (optional)



  • 1 Medjool date, pitted (optional)
  • 7.5 oz coconut milk (½ of 15-oz can, solid and liquid parts)
  • ½ teaspoon vanilla extract



  1. Preheat oven to 350°F. Pour 2 tablespoons of water into a 9-inch pie pan. Place apple slices into the pan in a single circular layer. Place the fig halves over the apples.
  2. Sprinkle the fruit with cardamom and cinnamon.
  3. Bake for 25 minutes. Sprinkle the pistachios over the fruit and bake for 5 more minutes.
  4. In a small blender, add the dates, coconut milk, and vanilla. Blend until creamy.
  5. Portion the roasted fruit into individual bowls and top with coconut cream.

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