Materials Add ginger to the apricot mixture if desired. Tapioca doesn't dissolve easily, so grind it first in a coffee grinder. Alternatively you can puree the whole mixture with an immersion blender once it is combined.

Directions

Preheat oven to 325˚ F (160˚ C).

Combine apricots, apricot nectar and water in a small pot over high heat. Bring to a boil, turn heat to medium-low and simmer for 10 minutes or until apricots are very soft. Add coconut milk, vanilla and salt and use an immersion blender to puree mixture until smooth.

Place minute tapioca in a coffee grinder and grind until powdery. Add to apricot mixture in pot and heat over medium heat until mixture bubbles. Remove from heat and allow to cool, stirring occasionally to dissolve tapioca.

Divide apricot creme brulee mixture between 4 to 6 oiled shallow, wide ramekins. Place in the refrigerator and chill until set.

Preheat broiler to high.

Place ramekins on a baking sheet, and sprinkle each with a tablespoon of sugar. Place under broiler about 6 inches (15 cm) from the element, and broil for 3 to 5 minutes or until sugar has dissolved and become golden. Watch carefully to make sure the sugar does not burn. Serves 4.

Nutritional information

Per serving for 4 servings:
410 calories
12 g total fat
11 g saturated fat
0.5 g monounsaturated fat
0 g polyunsaturated fat
80 g carbohydrates
3 g protein
0 mg cholesterol
5.5 g fibre
64 mg calcium
60 mg magnesium
30 mg sodium
790 mg potassium
1 mg vitamin E
3.6 mg iron
83 RE vitamin E
2.4 mg vitamin C