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 12 cm (5 inch) mini tarts
V, DF, SF, GF
For the crust:
2 cups almonds
1 cup shredded coconut
12 medjool dates, pitted
5 frozen raspberries
3 tablespoons coconut oil, melted
pinch sea salt
For the filling:
1½ cans full fat coconut milk
4-5 tablespoons rice malt syrup, to taste
1 teaspoons agar agar powder
Assorted berries – strawberries, raspberries, blueberries, currants
Add almonds, coconut, dates, raspberries, coconut oil and salt to 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, and place into the freezer. Combine coconut milk, rice malt syrup and agar agar in 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.