1. In a saucepan pour in your coconut milk and on a medium heat, reduce slowly while you do the next step.
2. Cut your fruit up. Cut the apricot into rings, as in the photo. This will require you to separate it down it’s seam and cut 3mm wide slices that keep the hole in the middle. Grease some wax paper and lay out the rings.
3. In another saucepan, pour in one cup of sugar and one tablespoon of water. On a low heat, melt the sugar until it is translucent. Increase the temperature to medium high. Keep the liquid swirling in the saucepan to keep it moving. Eventually, the mixture will turn a caramel colour.
4. Once it turns colour begins to smell like caramel it is ready to pour. Pour the caramelised sugar into the sliced apricot rings, filling up the hole in the middle. Leave it to set.
5. The hot coconut milk should be reduced to just over half its original volume. It should now be thick and creamy, and almost like a syrup. You probably won’t need the whole lot, so refrigerate it and heat it up later.
6. Serve the candied apricots, a scoop of High Protein Superfood with the warm coconut milk. Add fruit and a slice of lime and serve with the greatest of gratitude.