Coconut marries Fruit!

Coconut and fruits are a match made in heaven. No, they are! Ask a Pina Colada, or, the insanely amazing Mango sticky rice we had in Thailand.

Back in Australia, we are in the midst of winter and mangoes aren’t easy to procure right now. Also, it doesn’t really help that the husband and I are Gluten-free until further notice. But I was adamant in using coconut and fruit together in a dessert and with some help from the internet and some food engineering myself, I hit jackpot!

This is the recipe of a completely gluten-free, vegan and absolutely sugar-free fruit tart. Now, I’m not a fan of fruit tarts. I usually find the crusts too thick, flaky and it feels like they take away from the flavours of the fruit and cream filling. However, this recipe requires a very thin lining of the tart which only adds to the creaminess of the nutty coconut cream inside and just when you the cloud of cream engulfs your mouth, the tartness of the kiwi and strawberry beautifully cuts through it.

This dessert is best cooked and consumed on the same day. Though you shouldn’t have any difficulty with that. It has beautiful tested flavours and isn’t heavy on the stomach. Infact, if anything, this dessert actually will make you healthy!!

Coconut cream fruit tart
Print Recipe
Vegan and Gluten free fruit tart that uses absolutely no processed sugar!
Servings Prep Time
2 people 15 minutes
Servings Prep Time
2 people 15 minutes
Coconut cream fruit tart
Print Recipe
Vegan and Gluten free fruit tart that uses absolutely no processed sugar!
Servings Prep Time
2 people 15 minutes
Servings Prep Time
2 people 15 minutes
Ingredients
Servings: people
Instructions
  1. Chop your dates roughly and blitz them in a food processor, with the Almonds and Pecans. The end product with be a little sticky. Don't worry, its supposed to be like that. Keep about one heaped tablespoon aside.
    Blitzed nuts and dates
  2. Line a round baking dish with parchment paper. Press the above created mixture onto the bottom and sides of the baking dish. Bake it at 180C for 2 minutes for it to stick properly to the dish.
    Lined with Parchment paper
  3. In a bowl, add the coconut cream. To this, add the date mixture that we had earlier kept aside. At this stage, taste your coconut cream mixture. If you want it sweeter, add some coconut sugar to it (I do not). Also add some chopped fruits.
  4. Either in a food processor or by hand, whip this mixture to thicken it a little bit. Pour this mixture on to our dates and almonds/pecans lined baking dish.
  5. Garnish this with the cut and sliced strawberries and kiwi. You can use any other tropical fruits in season like, Mangoes, Passion Fruit etc. (Citrusy or acidic fruits will taste better in this recipe). Refrigerate it for about 1-2 hours. Remove the parchment paper carefully from the baking dish and cut slices of this wonderful guilt-free fruit tart!
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