Apricot Coconut White Chocolate Pudding

This recipe, courtesy of Julie Smolyansky's friend, chocolatier and founder of Vosges Chocolate, Katrina Markoff, blends superfoods with everyday indulgences to create an unexpected mix of flavors. This particular recipe combines the tartness of kefir with the sweetness of white chocolate to give you a unique take on pudding and a healthy dose of probiotics.

From THE KEFIR COOKBOOK: An Ancient Healing Superfood for Modern Life, Recipes from My Family Table and Around the World. Copyright © 2018 by Julie Smolyansky. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.

1 cup + 2 tbsp chopped white chocolate
3 1/2 cups organic plain whole-milk kefir
1/4 cup chia seeds
3/4 cup toasted coconut flakes, plus more for garnish
1/3 cup chopped dried apricots, plus more for garnish
1/4 cup coconut sugar
2 tsp water
1 cup pecans
8 slices red plum (for serving)
handful edible flowers (for serving)

1. To make the pudding, melt the white chocolate in a heat-proof medium bowl set over a pan of gently simmering water, stirring.


2. Once melted, slowly stir in the kefir, then the chia seeds, coconut flakes, and chopped apricots.


3. Scrape the chocolate/kefir mixture into four small glasses, cover, and refrigerate for at least 20 minutes.


4. To make the candied pecans, combine the coconut sugar and water and melt over low heat in a saucepan.


5. Meanwhile, place the pecans in a microwave-safe dish and microwave for 20 to 30 seconds.


6. Once the sugar is completely melted and the mixture begins to simmer, add the pecans and remove the pan from the heat.


7. Stir the pecans constantly, until the mixture dries and the pecans are evenly coated.


8. Spread the pecans out on a dish and allow them to cool.


9. Garnish each glass with sliced red plums, dried apricots, candied pecans, edible flowers, and more toasted coconut flakes.


Tip: You can find edible flowers at many grocery stores; look near the fresh herbs section. Or grow your own! Marigolds, pansies, nasturtium, orchids, and roses are all edible. Just make sure not to spray them with pesticides.