18 Delicious Prune Recipes Perfect for Any Occasion

Prunes might just be the most underrated ingredient in your pantry—sweet, versatile, and packed with flavor! Whether you’re whipping up a cozy dessert, a savory dinner, or a snack-worthy bite, these 18 delicious prune recipes will surprise and delight. From sticky glazes to melt-in-your-mouth treats, there’s something here for every craving. Ready to give prunes the spotlight they deserve? Let’s get cooking!

Classic Prune and Walnut Bread

This Classic Prune and Walnut Bread is a cozy, old-fashioned treat with a tender crumb and pockets of sweet prunes and toasty walnuts—perfect for breakfast or an afternoon snack with tea.

• 1 cup chopped pitted prunes
• 1 cup boiling water
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chopped walnuts

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a bowl, soak the chopped prunes in boiling water for 10 minutes. Drain and set aside.
3. In a large bowl, cream together the softened butter and 3/4 cup sugar until fluffy. Beat in the eggs one at a time, then stir in 1 tsp vanilla.
4. Whisk together the flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually mix into the wet ingredients until just combined.
5. Fold in the soaked prunes and 1/2 cup walnuts. Spread the batter into the prepared pan.
6. Bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

The prunes keep this bread incredibly moist, while the walnuts add a satisfying crunch—no glaze needed!

Tip: For extra depth, toast the walnuts in a dry skillet for 3–4 minutes before chopping.

Slow-Cooked Beef Stew with Prunes

This hearty stew gets a touch of sweetness from prunes, which melt into the rich broth for a deeply comforting dish.

Ingredients:

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, sliced into 1/2-inch rounds
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1/4 cup tomato paste
• 1 cup dry red wine
• 4 cups beef broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup pitted prunes
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches until deeply caramelized, about 5 minutes per side. Transfer to a plate.
2. Add onion, carrots, and celery to the pot. Cook for 5 minutes until softened. Stir in 4 minced garlic cloves and 1/4 cup tomato paste; cook for 1 minute until fragrant.
3. Pour in 1 cup red wine, scraping up any browned bits. Simmer for 3 minutes, then add 4 cups beef broth, 1 tsp thyme, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Return the beef to the pot.
4. Cover and simmer on low heat for 2 hours, stirring occasionally. Add 1 cup prunes and cook for another 30 minutes until the beef is fork-tender.
5. Garnish with 2 tbsp fresh parsley before serving.

The prunes dissolve slightly, thickening the stew while balancing the savory flavors with a subtle fruity richness—no extra sugar needed!

Tip: For extra depth, swap 1 cup broth with brewed coffee or add a splash of balsamic vinegar at the end.

Prune and Almond Energy Bites

These no-bake energy bites are the perfect sweet-and-chewy pick-me-up, packed with natural sweetness from prunes and a satisfying crunch from almonds.

Ingredients:

• 1 cup pitted prunes (packed)
• 1/2 cup raw almonds
• 1/4 cup rolled oats
• 1 tbsp almond butter
• 1 tbsp honey
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a food processor, pulse 1 cup pitted prunes, 1/2 cup raw almonds, and 1/4 cup rolled oats until finely chopped but still slightly textured.
2. Add 1 tbsp almond butter, 1 tbsp honey, 1/2 tsp vanilla extract, and a pinch of salt. Pulse until the mixture clumps together when pressed.
3. Roll into 12 tablespoon-sized balls (about 1 inch each). If sticky, chill the mixture for 10 minutes first.
4. Store in an airtight container in the fridge for up to 2 weeks.

The prunes add a caramel-like depth, while the almonds keep these bites hearty enough to curb afternoon cravings.

Tip: For extra crunch, roll the finished bites in crushed almonds or coconut flakes.

Spiced Prune and Apple Compote

This cozy compote is like a hug in a bowl—warm spices, tender fruit, and just the right touch of sweetness to brighten your morning oatmeal or yogurt.

Ingredients:

• 2 medium apples (any sweet-tart variety like Honeycrisp or Fuji), peeled and diced
• 1 cup pitted prunes, roughly chopped
• 1/2 cup apple cider
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, combine the apples, prunes, apple cider, honey, lemon juice, cinnamon, cardamom, and salt. Stir well to coat the fruit.
2. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally, until the apples are fork-tender and the liquid thickens slightly.
3. Uncover and cook for another 3–5 minutes to reduce the syrup further (it should coat the back of a spoon).

The magic here? The prunes melt into a jammy richness while the apples keep their shape, creating the perfect balance of textures.

Tip: For a deeper flavor, let it cool completely—the spices bloom as it sits!

Prune-Stuffed Pork Tenderloin

This elegant yet easy pork tenderloin is stuffed with sweet prunes and savory herbs, making it a showstopper for weeknight dinners or special occasions.

Ingredients:

• 1 (1.5 lb) pork tenderloin, trimmed
• 1/2 cup pitted prunes, chopped
• 2 tbsp Dijon mustard
• 1 tbsp fresh rosemary, minced
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F. Make a lengthwise slit down the center of the pork tenderloin, cutting almost but not all the way through to create a pocket.
2. In a small bowl, mix 1/2 cup chopped prunes, 2 tbsp Dijon mustard, 1 tbsp rosemary, and 2 cloves minced garlic. Stuff the mixture into the pork pocket, then secure with kitchen twine at 1-inch intervals.
3. Rub the outside of the pork with 1 tbsp olive oil, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
4. Heat an oven-safe skillet over medium-high. Sear the pork on all sides until golden, about 2 minutes per side. Pour 1/2 cup chicken broth into the skillet.
5. Transfer skillet to the oven and roast for 20-25 minutes, until a meat thermometer reads 145°F. Let rest 10 minutes before slicing.

The prunes caramelize into a jammy filling that balances the pork’s richness perfectly—no fancy knife skills required!

Tip: For extra flavor, deglaze the skillet with a splash of balsamic vinegar after roasting and drizzle over the sliced pork.

Prune and Chocolate Chip Cookies

These chewy, slightly fruity cookies are a grown-up twist on the classic chocolate chip—perfect for when you want something sweet with a little extra depth.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped pitted prunes
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until fluffy (about 2 minutes). Add the eggs and 1 tsp vanilla extract; mix until combined.
3. In a separate bowl, whisk together the flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add to the wet ingredients, mixing just until no dry streaks remain.
4. Fold in the chopped prunes and chocolate chips until evenly distributed.
5. Drop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 10–12 minutes, until the edges are golden but centers are still soft.
6. Let cool on the sheets for 5 minutes before transferring to a wire rack.

The prunes add a subtle caramel-like sweetness that pairs beautifully with the rich chocolate—plus, they keep the cookies irresistibly moist for days.

Tip: For extra flavor, soak the prunes in warm water for 10 minutes before chopping, then pat dry.

Moroccan Chicken Tagine with Prunes

This fragrant tagine combines tender chicken with sweet prunes and warm spices—a cozy dish that feels like a hug in a bowl.

Ingredients:

• 1.5 lbs bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp turmeric
• 1/4 tsp black pepper
• 1 tsp kosher salt
• 1 cup chicken broth
• 1 cup pitted prunes
• 2 tbsp honey
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a deep skillet or Dutch oven over medium-high. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and cook 3 more minutes. Transfer to a plate.
2. In the same pot, sauté onion for 5 minutes until soft. Add garlic, 1 tsp cumin, 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp turmeric, 1/4 tsp black pepper, and 1 tsp salt. Cook 1 minute until fragrant.
3. Pour in 1 cup chicken broth, scraping up browned bits. Add prunes and 2 tbsp honey, stirring to combine. Nestle chicken back into the pot, skin-side up.
4. Cover, reduce heat to low, and simmer for 30 minutes until chicken is cooked through. Uncover and simmer 5 more minutes to thicken the sauce slightly.
5. Garnish with cilantro before serving.

The magic here? The prunes melt into the sauce, balancing the spices with a caramelized sweetness that’s downright addictive.

Tip: Serve with couscous or crusty bread to soak up every drop of the spiced sauce.

Prune and Orange Glazed Ham

This sweet and tangy glazed ham is a showstopper for holiday dinners, with prunes and orange adding a rich, caramelized depth that’ll have everyone asking for seconds.

Ingredients

• 1 (8–10 lb) fully cooked bone-in ham
• 1 cup pitted prunes, chopped
• 1/2 cup fresh orange juice
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp ground cloves
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 325°F. Place ham in a roasting pan, fat side up, and score the surface in a diamond pattern.
2. In a small saucepan, combine 1 cup chopped prunes, 1/2 cup orange juice, 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp ground cloves, and 1/2 tsp black pepper. Simmer over medium heat for 5 minutes, stirring until slightly thickened.
3. Brush half the glaze over ham, then bake uncovered for 1 hour, basting every 20 minutes with remaining glaze until caramelized and glossy.
4. Let ham rest 15 minutes before slicing. Serve with any pan drippings spooned over the top.

The prunes melt into the glaze, creating a sticky-sweet crust with a subtle fruity bitterness that balances the ham’s saltiness perfectly.

Tip: For extra flavor, stud the ham with whole cloves before glazing—just remove them before serving.

Prune and Cinnamon Oatmeal Muffins

These cozy muffins are packed with chewy prunes and warm cinnamon, making them the perfect grab-and-go breakfast or afternoon treat.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped pitted prunes
• 1 large egg
• 3/4 cup whole milk
• 1/4 cup melted unsalted butter
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Stir in prunes.
3. In another bowl, beat the egg, then whisk in milk, melted butter, and vanilla.
4. Pour wet ingredients into dry ingredients and stir just until combined (a few lumps are fine).
5. Divide batter evenly among muffin cups, filling each about 3/4 full.
6. Bake for 18–20 minutes, until tops spring back when lightly pressed.

The prunes add a natural sweetness and moist texture, while the oats give these muffins a satisfying heartiness. A dusting of cinnamon sugar right after baking takes them over the top!

Tip: For extra flavor, soak the chopped prunes in warm water or orange juice for 10 minutes before adding to the batter.

Prune and Goat Cheese Tart

This elegant yet easy tart balances sweet prunes with tangy goat cheese on a buttery crust—perfect for impressing guests or treating yourself.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1/2 cup pitted prunes, roughly chopped
• 4 oz goat cheese, softened
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• 1/4 tsp flaky sea salt
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Unfold puff pastry onto a parchment-lined baking sheet, gently pressing seams together if needed.
2. Spread goat cheese evenly over pastry, leaving a 1-inch border. Scatter chopped prunes on top, then drizzle with 1 tbsp honey.
3. Fold edges of pastry inward to create a rustic crust. Brush edges with beaten egg for a golden finish.
4. Bake for 20–25 minutes until puffed and golden. Remove from oven and immediately drizzle with remaining 1 tbsp honey, thyme leaves, and flaky sea salt.

The contrast of creamy goat cheese against the jammy prunes and crisp pastry makes every bite irresistible. Serve warm or at room temperature—it’s equally lovely either way.

Tip: For extra depth, soak prunes in warm black tea for 10 minutes before chopping.

Prune and Ginger Smoothie

This smoothie is a cozy, fiber-rich sip with a spicy ginger kick—perfect for a quick breakfast or afternoon pick-me-up.

Ingredients:

• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup pitted prunes (about 6–8)
• 1 frozen banana, sliced
• 1 tbsp fresh ginger, grated
• 1 tsp honey (optional, for sweetness)
• 1/2 tsp ground cinnamon
• 1/2 cup ice cubes

Instructions:

1. In a blender, combine the almond milk, prunes, frozen banana, ginger, honey (if using), and cinnamon.
2. Blend on high for 30 seconds until smooth, scraping down the sides as needed.
3. Add the ice cubes and blend again for another 20–30 seconds until frothy and fully incorporated.
4. Pour into a glass and enjoy immediately.

The warmth of ginger and earthy prunes balances the sweetness of banana—a combo that’s as comforting as it is energizing.

Tip: For extra creaminess, swap the banana with 1/4 cup plain Greek yogurt.

Prune and Apricot Stuffed Chicken

This sweet-and-savory stuffed chicken is a showstopper with minimal effort—perfect for impressing guests or spicing up Sunday dinner.

Ingredients:

• 4 boneless, skin-on chicken breasts
• 1/2 cup dried prunes, finely chopped
• 1/2 cup dried apricots, finely chopped
• 1/4 cup breadcrumbs
• 2 tbsp melted butter
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions:

1. Preheat oven to 375°F. In a bowl, mix prunes, apricots, breadcrumbs, 1 tbsp melted butter, thyme, garlic powder, salt, and black pepper.
2. Cut a pocket into the side of each chicken breast. Stuff evenly with the fruit mixture, securing with toothpicks if needed.
3. Brush chicken with remaining 1 tbsp melted butter. Place in a baking dish and pour chicken broth around the edges.
4. Bake for 30–35 minutes until chicken reaches 165°F and the skin is crispy. Rest 5 minutes before serving.

The sticky-sweet fruit filling caramelizes slightly in the oven, balancing the savory chicken with a hint of jammy richness.

Tip: For extra flavor, deglaze the pan with a splash of white wine after baking and drizzle over the chicken.

Prune and Brandy Sauce for Ice Cream

This rich, boozy sauce transforms vanilla ice cream into a decadent dessert—think boozy caramel meets sticky-sweet prunes.

Ingredients

• 1 cup pitted prunes, roughly chopped
• 1/2 cup packed dark brown sugar
• 1/4 cup brandy
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. In a small saucepan over medium heat, melt the butter. Add the prunes and cook for 2 minutes, stirring frequently, until slightly softened.
2. Add the brown sugar, brandy, and salt. Simmer for 3 minutes, stirring constantly, until the sugar dissolves and the mixture thickens slightly.
3. Reduce heat to low. Stir in the heavy cream and vanilla extract. Cook for 1 minute until glossy and smooth.
4. Remove from heat and let cool for 5 minutes (it will thicken further as it rests). Serve warm over ice cream.

The brandy adds a grown-up kick, while the prunes melt into jammy pockets that cling to every spoonful. Tip: For a non-alcoholic version, swap the brandy with apple cider and add 1/4 tsp cinnamon.

Prune and Rosemary Focaccia

This sweet-savory focaccia balances juicy prunes with earthy rosemary for a bread that’s as good with coffee as it is with cheese boards.

Ingredients:

• 3 ½ cups all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 1 tsp kosher salt
• ¼ cup extra-virgin olive oil, plus 2 tbsp for drizzling
• ½ cup pitted prunes, roughly chopped
• 2 tbsp fresh rosemary leaves
• 1 tsp flaky sea salt

Instructions:

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit until foamy, about 5 minutes.
2. Stir in flour, kosher salt, and ¼ cup olive oil until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Transfer to an oiled bowl, cover, and let rise until doubled, about 1 hour.
3. Press dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then scatter prunes and rosemary over the top. Drizzle with 2 tbsp olive oil and sprinkle with flaky sea salt. Let rest 20 minutes.
4. Bake at 400°F for 20–25 minutes until golden and crisp at the edges. Cool slightly before slicing.

The prunes caramelize into jammy pockets, while the rosemary infuses every bite with aromatic warmth—perfect for tearing and sharing.

Tip: For extra flavor, steep rosemary in the olive oil (gently warmed) before drizzling.

Prune and Pecan Granola Bars

These chewy, nutty granola bars are packed with wholesome ingredients and just the right amount of natural sweetness—perfect for a quick breakfast or an on-the-go snack.

Ingredients:

• 1 ½ cups old-fashioned rolled oats
• ½ cup chopped pecans
• ½ cup chopped pitted prunes
• ¼ cup honey
• 2 tbsp almond butter
• 1 tbsp coconut oil
• ½ tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F. Line an 8×8-inch baking dish with parchment paper.
2. Spread oats and pecans on a baking sheet. Toast for 8–10 minutes, stirring once, until fragrant and lightly golden.
3. In a small saucepan, warm honey, almond butter, and coconut oil over low heat until smooth. Stir in vanilla extract and salt.
4. In a large bowl, combine toasted oats, pecans, and prunes. Pour the warm honey mixture over and stir until evenly coated.
5. Press the mixture firmly into the prepared baking dish. Bake for 15 minutes, then let cool completely before slicing into bars.

The prunes add a deep caramel-like sweetness, while the pecans give these bars a satisfying crunch—no refined sugar needed!

Tip: For extra-sticky bars, chill in the fridge for 30 minutes before slicing.

Prune and Caramelized Onion Pizza

Sweet prunes and deeply savory caramelized onions make this pizza a surprising crowd-pleaser—think of it as a grown-up twist on classic flavors.

Ingredients:

• 1 lb store-bought pizza dough
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup pitted prunes, roughly chopped
• 1 cup shredded mozzarella cheese
• 1/4 cup crumbled goat cheese
• 1 tbsp balsamic glaze
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 450°F. Roll out pizza dough on a floured surface to a 12-inch round and transfer to a parchment-lined baking sheet. Brush with 1 tbsp olive oil.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-low. Add onion, salt, and black pepper. Cook, stirring occasionally, for 15 minutes until golden and caramelized.
3. Spread caramelized onions evenly over dough, then top with prunes, mozzarella, and goat cheese. Sprinkle with red pepper flakes (if using).
4. Bake for 12–15 minutes until crust is golden and cheese bubbles. Drizzle with balsamic glaze immediately after baking.

The sticky-sweet prunes balance the rich onions perfectly, while the balsamic glaze adds a tangy finish that ties it all together.

Tip: For extra depth, soak the prunes in warm water for 10 minutes before chopping—they’ll melt into the pizza even more.

Prune and Dark Chocolate Truffles

These decadent truffles blend rich dark chocolate with sweet, chewy prunes for a bite-sized treat that feels indulgent yet wholesome.

Ingredients

• 1 cup (6 oz) pitted prunes, finely chopped
• 1/2 cup heavy cream
• 8 oz high-quality dark chocolate (70% cacao), finely chopped
• 2 tbsp unsalted butter, softened
• 1/4 tsp sea salt
• 1/2 cup unsweetened cocoa powder (for rolling)

Instructions

1. In a small saucepan, heat the heavy cream over medium-low until just simmering. Remove from heat and add the dark chocolate, butter, and sea salt. Let sit for 2 minutes, then stir until smooth.
2. Fold in the chopped prunes until fully combined. Chill the mixture in the fridge for 2 hours, or until firm enough to scoop.
3. Use a tablespoon to portion the mixture, rolling into 1-inch balls. Dust your hands lightly with cocoa powder to prevent sticking.
4. Roll each truffle in cocoa powder until fully coated. Transfer to an airtight container and refrigerate for 30 minutes to set.

The prunes add a caramel-like depth to the dark chocolate, while the cocoa coating balances the sweetness with a hint of bitterness. Perfect for gifting or sneaking into your own dessert stash!

Tip: For extra flair, swap cocoa powder for finely chopped nuts or a drizzle of melted white chocolate.

Prune and Coconut Rice Pudding

This creamy, comforting rice pudding gets a tropical twist with coconut milk and a touch of caramelized sweetness from plump prunes.

Ingredients:

• 1 cup short-grain white rice (like Arborio)
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups whole milk
• 1/3 cup granulated sugar
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup chopped pitted prunes
• 1 tbsp unsalted butter
• 1/4 tsp ground cinnamon (optional, for serving)

Instructions:

1. In a medium saucepan, combine rice, coconut milk, whole milk, sugar, vanilla extract, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce heat to low, cover, and simmer for 25 minutes, stirring every 5 minutes to prevent sticking, until rice is tender and liquid is mostly absorbed.
3. Stir in chopped prunes and butter. Cook uncovered for 5 more minutes, letting the prunes soften and the pudding thicken slightly.
4. Remove from heat and let sit for 5 minutes (it will continue thickening). Serve warm, dusted with cinnamon if desired.

The prunes melt into the pudding, adding pockets of jammy sweetness that pair perfectly with the rich coconut base.

Tip: For extra decadence, drizzle with a little warmed coconut milk before serving.

Conclusion

With so many tasty ways to enjoy prunes—from sweet treats to savory dishes—this roundup has something for every occasion! We hope you found a new favorite to try. Don’t forget to leave a comment sharing which recipe you loved most, and pin this article to save these delicious ideas for later. Happy cooking!