These baked apples are drizzled with coconut cream and stuffed with raisins, walnuts, ginger, and spices. Simple, spectacularly delicious, and vegan–although you’d never guess from the indulgent taste.
These apples are crammed to nearly spilling over with a lightly sweetened and spiced walnut and raisin mixture and then slowly baked until tender before being annointed with a dollop of coconut cream. Not only are these baked apples with coconut cream fantastically delicious, they come with the added bonus of being relatively healthy and vegan, too. Which makes it perfectly acceptable to have seconds. Or belly up to them for breakfast as well as dessert.–Angie Zoobkoff
Baked Apples with Coconut Cream
For the baked apples
- 6 medium apples, such as Fuji or golden delicious (2 1/2 lbs | 1.1 kg)
- 1/2 cup raisins or currants
- Big handful of walnuts (about 1/2 cup) (reserve a small scoop for extra topping) chopped
- 2 tablespoons maple syrup, preferably grade A
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract or powder
- 1/2 teaspoon fresh ginger root, grated
- Pinch of sea salt
- 2 teaspoons coconut oil
- 1/2 cup water
For the coconut cream
- 3/4 cup plain coconut milk yogurt
- 1/2 to 3/4 teaspoon grated fresh ginger root
- 1 to 2 teaspoons maple syrup, preferably grade A
Make the baked apples
- Crank your oven to 375°F (190°C).
- With an apple corer, take out a large portion of the apple core from each apple by carving a hole from the top of the apple to nearly the bottom, taking care to not puncture the apple all the way through.
- In a small bowl, toss the raisins, walnuts, maple, cinnamon, vanilla, ginger, and sea salt together.
- Place the cored apples in a baking pan and fill each apple with the stuffing mixture. (Editor’s note: It’s ok if you have some stuffing mixture leftover. It’s quite delicious eaten straight from the bowl). Top each apple with about 1/4 teaspoon coconut oil.
- Add a few splashes of water on top of the stuffed apples and place them in the oven. Keep adding a splash of water to each apple every 10 minutes as it bakes—this keeps them moist. Cook the apples until they’re soft and the skin is golden brown, about 45 minutes.
Make the coconut cream
- While the apples are baking, in a medium bowl, stir together the yogurt, ginger, and maple syrup.
Serve the baked apples
- Remove the baked apples from the oven and let cool for 10 minutes. Top the apples with a sprinkling of extra nuts and serve each apple warm with a drizzle of the ginger-coconut cream.
Recipe Testers’ Reviews
I really enjoyed this quick, easy, healthy, vegan dessert. Fall is the perfect season for baked apples here in New England with all the apple varieties available, plus I was able to get some really nice young ginger (less hassle grating and extraordinary flavor) from the farmers market for the coconut cream. I used ginger gold apples, which is kind of a laid back apple but nice for baking—good custardy texture. One tip I have for hollowing out the apples is to start with your apple corer, but to get out those stubborn seeds, a grapefruit spoon works nicely. The filling was very tasty (both cooked and uncooked) and there was the perfect amount for 6 apples. The sugar from a raisin or two that was exposed did get a little burned, but I didn’t mind. What really was the standout was the ginger-coconut cream—so good that I would eat this standalone for breakfast with some granola!
These baked apples with coconut cream are amazing and I did not experience one ounce of guilt while I ate 2 of them for dessert! My kids had no clue that this recipe was much healthier than the butter-laden baked apples topped with ice cream that we have had before. In addition to the healthfulness, it’s the ginger-coconut cream that made this recipe a winner! I used Golden Delicious apples.
Nothing says fall like baked apples! These take it to the next level with the addition of fresh ginger and coconut cream topping. My family loved these extra-special baked apples! I had plenty of stuffing mixture. I had close to a cup left over. It was so good, I stood there and ate it.
Originally published October 25, 2017