Baked Cinnamon Apples + Coconut Creme
4 medium-sized apples (such as Granny Smith or Gala)
1 tablespoon coconut oil, melted
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
Coconut Whipped Cream:
1 can (13.5 ounces) full-fat coconut milk, refrigerated overnight
1 tablespoon maple syrup (optional, for added sweetness)
1/2 teaspoon vanilla extract (optional)
Instructions:
Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with coconut oil.
Wash the apples and pat them dry. Cut them in half horizontally and remove the cores with a spoon or melon baller.
Place the apple halves, cut side up, in the prepared baking dish.
In a small bowl, combine the melted coconut oil, ground cinnamon, and ground nutmeg (if using). Mix well.
Spoon the coconut oil mixture over the cut side of each apple half, spreading it evenly to coat the surface.
Bake the apples in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
While the apples are baking, prepare the coconut whipped cream. Open the refrigerated can of coconut milk without shaking it. Scoop out the solid coconut cream that has risen to the top, leaving behind the liquid. Place the coconut cream in a mixing bowl.
Using an electric mixer or whisk, beat the coconut cream on medium-high speed until it becomes fluffy and resembles whipped cream. If desired, add maple syrup and vanilla extract for added sweetness and flavor. Continue beating until well combined.
Once the baked apples are done, remove them from the oven and let them cool for a few minutes.
Serve the warm baked apples with a dollop of coconut whipped cream on top.