My ideal dessert must look appealing, be healthy and easily made ahead of time. These coconut and berry tarts tick all the boxes. The coconut filling is a silky white pannacotta, and delicately sweetened. The colourful berries are more than a garnish to decorate, some claim they’re some of the healthiest fruits to eat! The crust, made with almonds, coconut and raspberries, is a perfect pale companion to the pannacotta. If you own a food processor, the crumb is easily made. The pannacotta requires a few minutes of whisking, yet I find solace standing by a stove whisking and dreaming, don’t you?
If you’re not a fan of tarts, make the coconut pannacotta alone, pour the mixture into six small glasses, set in the fridge and serve with a few berries.
· Coconut helps prevent obesity by speeding up the metabolism, providing an immediate source of energy with fewer calories than other fats.
· Improves heart health by providing healthy fatty acids that are essential to good health.
· Coconut is high in dietary fibre rivaling other fiber sources like psyllium, wheat bran, oat bran and rice bran.
· Coconut improves digestion and symptoms of inflammatory conditions linked to digestive and bowel disorders.
· Coconut gives a quick energy boost that provides a super nutritious source of extra energy. The body uses coconut to produce energy, instead of storing it as body fat.
· Coconut contains NO trans-fats, is gluten free, non-toxic, hypoallergenic, and contains antibacterial, antiviral, antifungal and anti-parasitic healing properties.
COCONUT BERRY TARTS
Makes six 12cm (5 inch) mini tarts
V, DF, RSF, GF
For the crust:
2 cups almonds
12 medjool dates, pitted
2 tablespoons nut butter
pinch Himalayan salt
For the filling:
1½ cans coconut milk
1/4 cup maple syrup, to taste
1-1½ teaspoons agar agar powder
Assorted berries – strawberries, raspberries, blueberries, currants
Add all base ingredients into a food processor and process for a few seconds until crumbly. Grease six mini tart pans with coconut oil, press the mixture into the base and sides of the pans. Place filling ingredients into a saucepan, whisk to combine and bring to boil on a medium heat. Turn to simmer and cook for 2-3 minutes whisking constantly. Pour ½ cup of filling in each tart pan, chill to set in the fridge for 1-2 hours. To serve, gently remove tart from the pan, place on a plate and decorate with berries.