Preheat oven to 360º F/ 180º C. Grease well a 1L baking dish.
In a bowl combine grated apple, ¾ of the coconut sugar, half of the walnuts spices and vanilla. Whisk well with a rubber spatula. One by one add butter, egg and milk, stirring until combined.
Gradually add coconut flour and all-purpose flour, carefully folding them in with the spatula, until absorbed.
Spread the batter into the prepared baking dish and smooth the top with a spatula.
In a cup combine honey with the rest of the coconut sugar and boiling water. Mix with a spoon and then pour gently on top of the pudding, using the back of a spoon to have the sauce fall gently and evenly.
Bake for 30-40 minutes or until the top is firm when tested with a toothpick. There should be still liquid sauce remaining in the dish!
Serve with the rest of the walnuts sprinkled on top.
You can substitute the all-purpose flour with almond flour for gluten-free dessert.
Use whole grain spelt or einkorn flour instead of all-purpose flour to make the pudding refine-ingredient free.
Keep the leftovers in the fridge for 2-3 days. Reheat in the oven or in the microwave before eating it.