SUMMER = coconuts.
This week's recipe uses desiccated coconut, coconut milk and coconut oil. It's super easy, tasty and you wouldn't believe it, it's good for you - free of gluten, dairy and sugar.
Raw coconut tart with pineapple and mint salsa
- 1 cup of walnuts
- 2 cups of almonds
- 1 cup of chopped dates
- ¼ cup of desiccated coconut
- zest of 1 lemon
- 2 tbs of coconut oil
- drizzle of water.
- 3 cups of cashews, soaked in water overnight
- 1 x 400ml tin of coconut milk
- 2/3 cup of coconut oil
- Juice of 1 lemon
- 1 tsp of vanilla paste
- 1 ½ tsp of gelatin - softened in 100ml of water.
- ½ a pineapple
- ½ bunch of fresh mint
- 1 tsp of honey.
Prepare the base by oiling a 23cm round spring form tin with coconut oil.
Then, in a food processor add walnuts and almonds. Blitz until they resemble breadcrumbs. Add dates, coconut, lemon zest - blitz again.
Next, add coconut oil, then blitz again. If still too dry add a little water. It should stick when pressed to the side of the processor.
Pour into your cake tin and press firmly to cover the entire base, then place into the fridge to firm up.
Now for the filling. After you have soaked the cashews overnight, drain and place into the food processor and blitz. Add coconut milk, coconut oil, lemon juice, softened gelatine and vanilla paste. Process for 3-4 minutes until really smooth. Pour over the base, then place into fridge overnight to set.
To make the salsa, dice pineapple up into 1cm x 1cm cubes. Place into a bowl with finely chopped mint and honey. Stir to combine, then set aside.
Slice and serve with a few tablespoons of pineapple salsa.
Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules and Instagram - danandsteph13.
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