Love is a fruit in season at all times, and within reach of every hand - Mother Teresa



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.


Health benefits:

·       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.



Makes six 12cm (5 inch) mini tarts



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

For decoration:

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.