Thursday, July 5, 2012

Healthy Coconut Cream Berry Tart

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I recently wrote about Jill from Real Food Forager and her post on the most amazing Star-Spangled Coconut Cream Tart that's gluten-free, dairy-free and Paleo too. We wanted a healthy dessert option for our July 4th celebration and this one looked like the perfect one to try! The photo above of our finished pie isn't as lovely as Jill's, but it'll give you an idea of how our version turned out.

We weren't able to locally find the coconut cream that Jill suggested, but she did mention that the cream from a chilled can of coconut milk could be used just the same (it also makes wonderful whipped cream too). Great! But we made the mistake of getting low fat coconut milk after finding that our store was out of the full fat version. The full fat coconut milk makes a HUGE difference in this recipe, because the fat is what creates the "thick cream" when chilled.

This is what our chilled can of coconut milk SHOULD have looked like...

Since we had the low fat coconut milk, it didn't set or get thick and creamy...but that didn't stop us from enjoying it anyway! We simply put the tart in the freezer so the coconut filling would freeze and we ate it like an ice cream pie. Delicious!!!! Even though it didn't turn out like we had hoped, it was still amazing and we all had seconds (; It's a recipe I highly recommend.

We can't wait to add some twists to this simple concoction in the future...things like banana cream pie or chocolate coconut almond pie...yum!! Jill's recipe is below, but hop over to her site to get info on where to purchase some of the ingredients if you can't get them in your area. She also has a tutorial for making your own almond flour too!

Ingredients for the chocolate crust:
  • 1 medium egg
  • 3 tablespoon raw honey
  • 2 tablespoon coconut oil, butter or ghee
  • 1 teaspoon vanilla
  • 2 cups almond flour
  • 1/4 cup coconut flour plus 1 tablespoon if necessary
  • 1/4 cup cocoa powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
Instructions for the chocolate crust:
  1. Place all the wet ingredients into a food processor and mix
  2. Add the dry ingredients except the extra tablespoon of coconut flour and process until you get a nicely formed ball
  3. If the dough is sticky, add the extra tablespoon of coconut flour and mix again
  4. Remove the dough from the processor and place into a greased 9 or 10″ tart pan with a removal bottom
  5. Press the dough into the bottom and sides of the pan and even out the bottom as best you can
  6. Bake at 300 degrees for 15 minutes
  7. Let cool
Ingredients for the coconut filling:
  • 1 tablespoon vanilla
  • 2 tablespoon raw honey
  • 1 box coconut cream or 8 ounces of the cream from coconut milk
Instructions for the coconut filling:
  1. Place all the ingredients into a bowl
  2. With a hand mixer (or stand mixer) mix it all together for a few minutes
  3. Place in the freezer for one hour or the refrigerator for several hours to thicken
  4. When the cream is thick, spread it on the cooled crust
We hope you enjoy this dessert as much as we have.  Not only is it a tasty treat, but it's healthy too!  We all have those "go-to" recipes that we use again and again...this tart will be one of our favorites for years to come.

With Gratitude,

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1 comment:

  1. I love love love coconut. I'm looking forward to trying this one and soon! and it looks so pretty too :-) Thank you so much for linking it up at our friday recipe link up at katie's language cafe.~~katie

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