To make the pudding

1. Combine the coconut cream, milk, and arrowroot starch in a pot and whisk well to combine. Place on the stove and bring to a medium simmer for 2-3 minutes.
2. To temper the eggs, add the egg yolks to a small bowl. Fill a ladle with the hot coconut cream mixture and slowly stream over the eggs while whisking.
3. Reduce the heat of the pudding to a lower simmer and pour in the egg mixture. Stir to combine and simmer for another 6-8 minutes to allow to thicken.
4. Set a fine mesh strainer over a bowl and strain the pudding through the strainer into the bowl, to remove any solids in the pudding.
5. Add the vanilla to the pudding and stir to combine. Pour the pudding into three small ramekins or pudding cups of your choice. Transfer to the fridge and allow to set (preferably overnight) until it’s a thick pudding consistency.

For the caramel

1. Combine the coconut milk, coconut sugar and salt in a medium saucepan and whisk well. Set over medium-low heat and allow to come to a medium simmer, stirring often for about 20-30 minutes or until thick caramel forms. Set aside

For the apples 

1. Toss the apple with the cinnamon and coconut sugar until well coated.
2. Heat the ghee over medium-low heat in a small pan until melted. Add the apples and stir for 3-5 minutes or until soft. Set aside.

To assemble

1. Remove the pudding cups from the fridge. Top each cup with some apples and a drizzle of caramel. Serve fresh!