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Paleo Bacon Roasted Figs with Maple Coconut Cream Recipe – Guest Post

This recipe is from Jessica Furniss. Jessica is a Certified Personal Trainer and Spinning Instructor. She is passionate about introducing people to fitness, health, and clean eating. She is also the author behind Spiffy Eats & Giggle Water. You can follow her on Twitter, Instagram, and Pinterest. You can get to know more about Jessica in this Blogger Spotlight feature.

As much as I hate to admit it, summer is coming to a close. What does that mean for grilling season here in Alabama? That it will be nice and breezy while we cook out!

Fall brings with it promises of warm drinks sipped by the fire, landscapes of multi-colored leaves scattered across the ground, and a plethora of delicious produce. One of my favorite fruits at the end of Summer is figs.

Here in Alabama we will have fresh figs into mid Fall. These sweet, rich fruits are so versatile. You can toss them into your morning smoothie or add them to a pork roast. My favorite way to eat them is roasted on the grill!

Paleo Bacon Roasted Figs with Maple Coconut Cream Recipe – Guest Post

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• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3 servings 1x
• Category: Dessert
• Cuisine: American

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Ingredients

• 6 Figs (Whatever variety is local for you)
• 3 slices Bacon (Be sure you know where your meat comes from and that it is raised humanely and healthy)
• 3 t Maple Syrup
• 3 T Coconut Cream (See notes below)

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Instructions

1. Grab three pieces of aluminum foil and place 1 slice of bacon in the bottom of each.
2. Place 2 figs on top of each slice of bacon.
3. Pour 1 teaspoon of maple syrup on top of the figs and bacon.
4. Wrap the foil tightly around the figs and bacon.
5. Grill until tender (time will vary based on your grill).
6. Remove the figs from the foil and add two each per individual serving dish.
7. Pour the juice from the foil, which contains bacon fat and maple syrup, over the figs and discard the cooked bacon.
8. Add one teaspoon of coconut cream to each dish of figs.
9. Enjoy!

Notes

To get the coconut cream, I simply place one can of whole fat, organic coconut milk in the fridge overnight. The next morning simply scoop out the white cream that separates from the thin water. Reserve the water for other uses, such as cooking rice or adding to smoothies.