A much welcomed rain shower blanketed the city yesterday, misting the earth with its warm dew, sending the flowers into a rousing frenzy. Despite the urge to remain indoors with the comfort of a woolen throw and an enticing book we found ourselves barefoot in the cool grass, lingering rain drops dappling our cheeks, picnic in hand. A shared moment that left us content and childishly happy...
*Okay, so this recipe calls for the water and "meat" of young Thai coconuts (white in color and often round in shape with a cone shaped top, NOT the brown,furry mature coconuts). Before you shy away from this recipe let me assure you that cracking open a young Thai coconut is super easy. Just watch this video for guidelines and make sure you use a cleaver knife. I bought an inexpensive one at Bed Bath and Beyond. I also find it is easiest to scoop out the flesh with an ice cream scoop (make sure you pick off any hard pieces of the coconut shell that may be stuck to the meat).
Despite this recipe using a lot of coconut products it really doesn't taste like coconut at all, more like a vanilla pudding. Plus you reap all of the benefits from the coconut including: low in the glycemic index, loads of fiber, rich in medium chain fatty acids, and full of vitamins and essential minerals.
Vanilla Cream (this makes a little more than you need for 5 tart shells, just eat the leftovers as a pudding with some berries...you won't be sorry!)
- meat from two young thai coconuts (about 2 cups)
- 1/2 cup coconut water (you will get more water from the two coconuts, DO NOT throw it away, drink it and enjoy its amazing benefits!)
- 2 TBS coconut butter
- 2 TBS coconut oil
- 1/4 cup honey
- 1/2 TBS vanilla extract
- seeds from 1 vanilla bean, pod discarded
- 1/8 tsp salt
Place all ingredients into a high speed blender and blend for a few minutes or until very smooth.
Cover and place into the fridge.
Tartlets (makes 5)
- 1 1/2 cups almond flour ( I have recently switched to Honeyville brand and love it!)
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup of ghee, or oil of your choice
- 1 TBS water
Preheat oven to 350F.
Combine dry ingredients. Add in wet ingredients and form a crumbly dough using a spatula.
Press equal amounts of dough into 5 greased tartlet pans. Place in oven for 15 minutes.
Carefully remove tarts from oven and onto a cooling rack and place in the fridge for at least 30 minutes (this helps with the removal of the tarts from the pans)
Remove tarts from fridge. Carefully invert a pan in your hand and using a spoon tap the back of pan until the tart pops out into your hand. **THESE TARTS ARE VERY FRAGILE SO BE CAREFUL WHILE WORKING WITH THEM. Repeat with remaining tarts.
Spoon the vanilla filling into each tart shell and top with seasonal berries.