Raspberry Coconut Cream Tart


  • 1 cup shredded coconut
  • 1 1/2 tablespoons young coconut
  • 3/4 cup dates, chopped
  • 1 inch vanilla bean, seeds scraped out

Raspberry filling:

  • 1/2 cup dates
  • 1/8 cup water
  • 3/4 cup raspberries
  • 1/4 cup raspberries, frozen

Coconut Cream: 1 cup young coconut meat

Add 1 cup shredded coconut, young coconut meat, vanilla and 3/4 cup dates to food processor, process until a firm dough. Press the dough firmly into an 8″ tart pan, making a rim about 1/4″ high. Place in freezer to set.
Blend 1/2 cup dates and 1/8 cup of water until smooth paste. Add fresh and frozen raspberries and pulse until mixed well. Do not overblend. Place in a bowl in freezer for 1/2 hour minimum. Clean out blender, add 1 cup young coconut meat and blend till smooth, add 1 tablespoon coconut butter and continue blending until light and fluffy.
Remove crust and raspberry filling from freezer, layer raspberry filling onto crust, then top with coconut cream. Use spatula to create smooth surface, garnish with fresh raspberries and mint.

Read more: http://www.dailymail.co.uk/femail/article-2149362/Fruit-meals-cooking-allowed-Is-80-10-10-raw-vegan-diet-secret-Olympic-athletes-body.html#ixzz2Y4HfmdXn 
Follow us: @MailOnline on Twitter | DailyMail on Facebook


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s