Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Apple | 1 medium (182g) | 95 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Prep: 10mins
- Cook: 25-30mins
- Serves 4
- 1 (400g) can coconut milk,
- 100g/ 4oz caster sugar,
- 4 cardamom pods, split,
- 4 Bramley apples, halved and cored,
- pistachio nuts and pomegranate seeds to serve
Directions
1 Place the coconut milk, sugar and cardamom pods in a pan and gently bring to the boil, stirring until the sugar dissolves. Set to one side to allow the cardamom to infuse the milk.
2 Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Place the apples cut side down in an ovenproof dish, pour over the coconut milk, cover the dish with foil, then ovenbake for 25-30mins or until the apples are tender. Cool then chill.
3 Serve the apples in small bowls with chopped pistachios or pomegranate seeds to decorate.