Orange and ginger figs with rose cream

Orange and ginger figs with rose cream

Simple, yet decadent, this dessert is a fantastic way to use up a glut of figs when they are in season. Any leftovers will keep well in the fridge for a day or so, as a fancy addition to your porridge or brekkie bowls/jars.


1 pack of figs

1 tablespoon of coconut oil

1 tablespoon of date syrup

Zest of 1 orange

A pinch of cinnamon

2 tsp grated ginger

For the rose cream:

1 can coconut cream

2 drops rose essence


Goji berries, desiccated coconut, chia seeds and sesame seeds. You can also substitute the rose cream for nana “n-ice cream”.


  • Whisk up the coconut cream with the rose essence to make your rose cream.
  • Slice figs in half lengthways.
  • Heat coconut oil over a medium heat in a frying pan.
  • Add in the orange zest and ginger. Heat for a few minutes so that the oils are released.
  • Place figs cut side down into the warmed orange and ginger oil mixture.
  • Sprinkle in the pinch of cinnamon.
  • Turn up to a medium/high heat and soften figs.
  • Take off the heat and add date syrup into the pan, fully coating the figs.
  • Serve up in bowls with rose cream and your choice of toppings.

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