Test Kitchen

Caramelized Angelcots

It’s been a crazy week, we’ve hardly been back from Turin and we are right back in the grind of things. Along with settling back in and cooking up some meals in the comfort of my own kitchen, I have been busy helping a blogger friend migrate from Blogger to WordPress and I am relieved that we are near completion!

Caramelized Angelcots

So as summer flies right on by, I must share a special piece of summery produce from Frieda’s Inc that we had the pleasure of trying and since the season for these is June-July, you can look for them next summer!


The white fleshed, juicy apricots we sampled are known as Angelcots. An angelcot is a hybrid of Moroccan and Iranian apricot varietals that results in sweeter and juicer apricot. As Frieda’s puts it: “They have a beautiful balance of acid and sugar with a buttery, tropical, perfume-like sweetness.”


These sweet little creamy, juicy delights are grown in central California and in season from mid-June through early July. The tender Angelcots have a yellow skin with a glorious peach blush and a velvety feel. When roasted or baked with sweet syrup or sauce they have a rich tangy sweetness but are arguably better enjoyed fresh all on their own.


Angelcots are available for a limited time in June and early July. Select the ones that are firm, smooth and light yellow color. Avoid the hard ones with green tints.


Unripe Angelcots should be kept in a paper bag at room temperature until ripe, then refrigerated. Ripe Angelcots will last 2-3 days in the refrigerator.

Where to Purchase

Angelcots are available at some Trader Joe’s nationwide and other U.S. supermarkets. See a complete list of retailers here to find Angelcots. If you don’t see a retailer in your area, please contact them at mail@friedas.com.

Caramelized Angelcots

Since it was pouring rain here in late June, I was in search of something warm, hearty and un-summery when I discovered Coconut & Berries’ Spiced Caramel Pears recipe. Since I was desperate for something hot and sweet to pair with some coconut sticky rice I had prepared earlier, I knew this was a great recipe to adapt for my sweet little angelcots. Delicate to the touch, decadently sweet and topped with a bit of Emma’s spiced caramel sauce and some coconut drizzle over my sticky rice – this angelcot recipe worked a treat! Within minutes they were all gone, half disappeared before they even reached the sticky rice – that’s how perfect these Caramelized Angelcots were! There’s one thing I would like to point out, coconut sugar is hard to melt due to its granule texture so I added a bit of warm water to help melt completely. Also coconut sugar is not coconut palm sugar, so be careful about these two different ingredients.

Caramelized Angelcots

Caramelized Angelcots

Caramelized Angelcots

Yield: 2-3 servings


1 pound Angelcots or apricots, pitted and halved*
2 tablespoons extra-virgin coconut oil, melted
¼ cup coconut sugar* (Nutiva Organic)
¼ teaspoon fresh ginger, finely grated
⅛ teaspoon ground cardamom
Pinch of ground cinnamon
Pinch of sea salt
1 tablespoon warm water
toasted white sesame seeds for garnish (optional)
Coconut Drizzle
1 cup full-fat coconut milk (240 mL)*
1 tablespoon coconut sugar, more to taste
Pinch of salt


To make coconut drizzle, heat up coconut milk in a small saucepan over medium-low heat. Stir constantly and let it simmer. Add in salt and sugar. Keep stirring until the sugar is dissolved. Remove from heat immediately. Let cool at room temperature.

Place the Angelcots in a medium bowl, set aside. Preheat the oven to 350 ° F/180 °C. In a small bowl, combine melted coconut oil, coconut sugar, ginger, cardamom, cinnamon, salt and water until combined. In a small saucepan over medium-low heat, add the caramel mixture and stir constantly until sugar is dissolved and begins to bubble, about 5 minutes. Remove from heat immediately.

Pour caramel mixture over Angelcots and gently mix until well coated. Arrange the Angelcots halves in a baking dish in one layer. Bake for 10 minutes, carefully turning them over, continue to cook until they start to caramelize about 5-7 minutes longer. Remove from oven and let cool slightly before serving.

Lay caramelized Angelcots on top of creamy grits, oatmeal, or glutinous sticky rice and drizzle the coconut sauce and top with toasted sesame seeds. Serve immediately.


Inspired by Coconut & Berries.

If using apricots, squeeze a bit fresh lemon juice in Step 3 after you layer them in a baking dish before baking.

For the full-fat coconut milk, use canned full-fat coconut milk (unsweetened). Do not use lite coconut milk, etc. Stir before measuring.

My favorite brand is the vegan, gluten-free, BPA-free Natural Value Coconut Milk.

Coconut sugar is not the same as coconut palm sugar.

Advance Preparation: It is best served the day it is made. If not serving immediately, refrigerate and reheat in oven until warm. The coconut drizzle will keep in the refrigerator for 2-3 days and reheat in a small saucepan over low heat if needed.

Caramelized Angelcots

Have you tried Angelcots or other apricot varieties before? What are some of your favorite apricot dishes?

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  • Reply Millie l Add A Little 2014-08-16 at 11:44 am

    I love peaches! They are so delicious grilled with some coconut ice cream!


    • Reply vegan miam 2014-08-16 at 11:46 am

      They are actually a special type of apricots, not peaches. :)

  • Reply Johanna @ GreenGourmetGiraffe 2014-08-16 at 5:52 pm

    Angelcots is such a lovely name for fruit. I’ve never heard of them but I do love apricots so I am sure I would love these – especially caramelised – was interested in your notes about coconut sugar – I am a bit wary of using it sometimes as I don’t understand how it works so this is useful

    Johanna @ http://www.gggiraffe.blogspot.com

  • Reply coconutandberries 2014-08-17 at 3:17 am

    I’ve never heard of angelcots but agree with Johanna that the name alone is beautiful! The caramelized fruit sounds over sticky coconut rice sounds magical. Happy I could give you a little inspiration :)

    • Reply vegan miam 2014-08-22 at 10:38 am

      Thank you Emma for the inspiration! You’re awesome! :)

  • Reply veganinbrighton 2014-08-17 at 4:36 am

    I’ve never heard of angelcots but they sound really delicious and that recipe looks wonderful. Perfect for a rainy summer day.

  • Reply Irina @ wandercrush 2014-08-17 at 5:40 am

    Talk about simplicity at its best! I’ve never seen angelcots. Such white flesh and dark pits—beautiful. I can practically taste this crowning a bowl of warm oatmeal on a rainy summer morning…

  • Reply The vegan 8 2014-08-17 at 11:16 am

    Like the others, I’ve never heard of angelcots either, but the whole dish looks and sounds so fruity, sweet and amazing!! What a decadent treat. I love colors too!! I can see why they didn’t last long!

  • Reply Hannah B. 2014-08-17 at 6:08 pm

    What a beautiful dish! I bet they taste as pretty as they look. If that makes sense! I’ve never had angelcots, but I really wish I had. They sound heavenly.

  • Reply Bam's Kitchen 2014-08-17 at 7:57 pm

    Good luck with your move from blogger to wordpress. I love the simplicity of this dish and who needs the coconut sticky rice I would just be eating these little treasures right out of the pan. I am pinning this one right now so can try this recipe later. Have a super week. Take care, BAM

    • Reply vegan miam 2014-08-17 at 8:13 pm

      Thanks Bam, I’m helping a friend Richa move from Blogger to WordPress :) You probably know her (Vegan Richa). Aw, thanks for your kind words, BAM!

      • Reply Bam's Kitchen 2014-08-17 at 8:18 pm

        LOL… Thanks for catching that. You know I read your post before that first cup of tea. Thanks for introducing me to Vegan Richa. Take Care

  • Reply Katrin 2014-08-18 at 5:16 am

    I never had Angelcots but I do love apricots. I made apricot scones this weekend and they were really good! But this recipe looks heavenly! And you are so wonderful and sweet helping your friend! <3

    • Reply vegan miam 2014-08-22 at 10:37 am

      Thank you Katrin! Blog transfer is crazy esp from different blogging platforms!

  • Reply Vicky Rockcliffe 2014-08-18 at 12:58 pm

    I’ve never heard of angelcots before! These look so delicious and perfect with the caramel sauce, yum!

  • Reply Koko (kokoskitchen.com) 2014-08-19 at 12:57 am

    These look soooo good. I love caramlized fruit! So great to see you used coconut sugar, I have been thinking of a caramel-y recipe using coconut sugar but haven’t tried it out yet.

    Angelcots sound amazing, I hadn’t heard of them before! I will have to keep an eye out for them next Summer…seems so far away right now– I wanna try them!!

    • Reply vegan miam 2014-08-22 at 10:37 am

      I love coconut sugar (I prefer them over palm sugar) and they provide a nice caramel color! I learned this from a cookbook in coconut milk ice creams!

  • Reply Daniela @ FoodRecipesHQ 2014-08-19 at 1:36 am

    I love apricots and I like your tips about the products to use in a recipe. I am also skeptical about light foods and always opt for full fat coconut milk!

  • Reply Kelly @ Life made Sweeter 2014-08-19 at 10:27 am

    Oh my, this looks mouthwatering, Rika! I am a sucker for caramelized fruit and I can’t wait to try this with apricots – it sounds amazing!

  • Reply Hannah 2014-08-19 at 6:07 pm

    Pardon the pun, but this sounds like a positively heavenly dish. 😉 I’ve never had angelcots before, but I have seen them in the stores, so I’ll have to finally splurge and try at least one or two before the season is over.

  • Reply Nami | Just One Cookbook 2014-08-19 at 9:23 pm

    I love caramelized fruits, however I’ve never tried this delicious looking fruits before. Angelcots – kinda cute name. 😀 When I finally get to “meet” this fruit, I know what to make. :)

    • Reply vegan miam 2014-08-22 at 10:36 am

      Thank you Nami Chan! So pretty, aren’t they? Grown in central California and in season from mid-June through early July! :)

  • Reply Choc Chip Uru 2014-08-22 at 1:35 am

    Yum caramelised anything has my name written all over it, especially when served with some vanilla ice cream! Though this dessert looks so tasty it could stand alone 😀
    Great blog!

    Choc Chip Uru

    • Reply vegan miam 2014-08-22 at 10:35 am

      Thank you CCU! I want to serve this with coconut milk ice cream..mmm!

  • Reply Aimee R 2014-08-23 at 3:21 am

    Oh my goodness, so mouthwatering… Gotta try these served with some coconut milk ice cream 😉

  • Reply Sharon 2014-08-24 at 4:03 am

    What a cute name for a fruit ♥ It’s already starting to feel Autumnal here in the UK so this would be the perfect, warming dessert. Love how you paired it with coconut rice. Delicious!

  • Reply chowvegan 2014-08-25 at 9:19 pm

    I usually don’t buy fruit from Trader Joe’s but the angelcots look too good to pass up, especially when caramelized. :-)

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