Heat oven to 350F°
Add water, figs, and dates to a medium saucepan
Heat over medium heat until mixture comes to a boil
Reduce heat to keep mixture at a simmer
Simmer for 10 - 15 minutes until everything is very soft
Remove from heat
Stir in baking soda
Allow to cool for five minutes
Pour mixture into food processor or hish-speed blender
Process for about a minute to create a puree
Add butter and honey to mixing bowl and cream together until smooth
Add fruit mixture, eggs, lemon juice, coconut flour, salt, and cinnamon
Mix until everything is well combined
Place buttered ramekins on baking sheet (you can bake directly on oven rack, but I find it easier to use the baking sheet)
Pour batter into buttered ramekins so they are about half full
Place in the oven and bake for 30 minutes
Allow the puddings to cool for at about 10 - 15 minutes before serving
You can serve in the ramekin or use a butter knife to gently loosen the edges and turn over pudding onto a serving plate
Top with heavy cream yogurt and honey or any topping of your choice or serve as is
Store leftover in refrigerator for up to four days
Add heavy cream yogurt, honey, and vanilla to mixing bowl.
Beat until yogurt fluffs up to desired consistency.