Apricot crumble with golden coconut

Apricot Crumble pot

Apricot Crumble pot

Serves 5


Crumble ingredients

Crumble ingredients

  • 2 tins drained halved apricots (FB or 40p)
  • 8 teaspoons white sugar (kitchen cupboard)
  • 100g desiccated coconut (40p)
  • 225g ready crumble mix (FB or 40p)
  • Salt
  • Butter
  • 5 ramekins
  • Instant custard (FB or 40p)

Total spend:

On a food bank budget the only add on is the desiccated coconut. Which in LIDL cost 89p for 225g

If all the ingredients were shop bought and bearing in mind that few of the ingredients are from the kitchen cupboard, this dessert cost £1.60 for 5 or £0.32 per person.


Roasted desiccated coconut

Roasted desiccated coconut

Preheat the oven at 190°C

As the oven heats up, lay the coconut on a baking tray and roast until golden. This should take 5 to 8 minutes at 190°C. Don’t forget to stir with a spatula every minutes on 1 and half minute or so to even out the golden colour. Once the coconut is roasted, remove the tray from the oven and allow to cool down before transferring into a bowl. Set aside.

Drain the apricot set aside.

Rub a generous amount of butter in all the ramekins including base and sides. Set aside.

Sugar and coconut mix

Sugar and coconut mix

In a small bowl, mix 8 teaspoons of sugar with 3 teaspoons of the golden coconut and two small

pinches of salt. Mix well then spoon in each ramekin 2 generous teaspoons (heaps) of the mix. Once that is done, layer tightly in the ramekins 5 to 7 halved apricots. Sprinkle a pinch of roasted coconut on top of the apricot before covering everything with the crumble mix.

Place the individual crumbles in the middle of the oven for 40 minutes at 190°C. Keep an eye on

Filling the ramekins

Filling the ramekins

it as you won’t want the top o burn. Ideally, around 30 minutes into the baking, the sugar should start to brown and bubble up then make its way to the top of the crumble. The other 10 minutes will allow the sugar at the bottom of the pot to caramelize. Using clear glass ramekin will help you to see thru the changes in the pudding.

The custard used here is a custard that just needed boiling water. It wasn’t too sweet and helped to lessen the sweetness of this pudding…

Serve as suggested dusted with the remaining golden coconut and custard.

Serve as suggested with custard on the side

Serve as suggested with custard on the side


This dessert is part of the Foodbank menu. See the rest of the menu here. And listen to the show from here.



2 thoughts on “Apricot crumble with golden coconut

  1. Pingback: Next, a foodbank menu | Made By Hortense

  2. Pingback: Marrowfat & sausage ratatouille | Made By Hortense

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