|5 min||5 min||5|
|5 large||Apple (sliced thin)|
|1 whole lemon(s)||Lemon juice|
|1 whole lemon(s)||Lemon peel (zest)|
|2 tbsp||Coconut oil|
|1/4 tsp||Allspice, ground|
|1/4 tsp||Nutmeg, ground|
|1/4 cup||Maple syrup, pure|
|1/4 cup||Tapioca starch (optional)|
|1 can(s) (15oz)||Coconut milk (refrigerated at least 3 hours, for coconut whip)|
|2 tbsp||Pecans (chopped, for maple cinnamon pecans)|
|1/2 tsp||Maple syrup, pure (for maple cinnamon pecans)|
In a large bowl, combine apples with lemon and lemon zest, and make sure all pieces are coated thoroughly.
In a large pot over medium heat, add coconut oil, and then apples and lemon juice. Cook for 1 minute, to allow juices to seep out, before adding all remaining ingredients (spices, syrup, and flour).
Mix well to combine, and continue to cook for another 3-5 minutes, until apples are tender and soft.
Meanwhile, make the maple cinnamon pecans. Put pecans, cinnamon, and maple syrup in a bowl, and mix well to coat.
To make the coconut whip use a can of coconut milk that has been refrigerated for at least 3 hours. When you refrigerate canned coconut milk, the milk and cream separate, making it easy to scoop out. Immediately after you take the can out of the refrigerator, open carefully. The cream will have risen to the top, and it will extend about 1/3 or 1/2 way down the can. Gently spoon out the cream, careful not to get any of the liquid beneath it. Reserve the coconut milk liquid for smoothies, soups, or other preparations.
When the apples are done, spoon them into individual serving containers. Then top with a scoop of coconut cream and the maple cinnamon pecans. Best served warm or room temperature.