250ml carton coconut cream
3 large Bramley apples, peeled and cored
1 tsp honey
splash of water
pinch of cinnamon
The night before you want to make this, stick the carton of coconut cream in the fridge to harden. (I constantly keep a carton in the fridge door exactly for this type of emergency).
When you're ready to eat, chop the apples into bite-sized chunks and place in a small frying pan, along with a splash of water, a pinch of cinnamon and the honey. Heat gently, stirring occasionally, until the apples soften and start to break down (about 7 minutes).
Meanwhile, squeeze the cold carton of coconut cream into a bowl and whip with a fork. Once the apples are hot and softened, serve them immediately with a heaped spoonful of the whipped coconut cream on the side.