This dessert is a total winner! We had some fabulous friends over for dinner last night – I had had a request for pulled pork tacos so that was the main course. Sadly no left overs for today. As for dessert I was on a quest to come up with a delicious healthy dessert that was as close to paleo and AIP as possible but not look and taste like weirdo diet food. I don’t even really know what to call it- one friend said ‘heaven on a plate’ and another ‘crumble-pie’, so here it is. I think I am officially in love with coconut!
This recipe feeds 8-10.
coconut tart base – this could be used for any typical tart shell filled with your fav sweet filling.
- 2 egg whites, lightly whisked
- 2 cups desiccated coconut
- 1-2 Tbsp coconut palm sugar (or other sweetener or you could leave it out)
- 1 Tbsp coconut oil
- Preheat oven to 130C.
- Mix all ingredients together in a bowl.
- Line a 22 cm tart tin (one with a push out bottom) with baking paper and spray the whole tin well. (I didn’t do this and the egg caused the shell to stick a bit to the tin).
- Bake for about 30 mins until golden. Remove from oven and let it cool.
- 1 cup shredded coconut
- 1 Tbsp coconut palm sugar (or sweetener of your choice)
- 1/2 cup buckini’s (or if you eat nuts you could use chopped nut of choice)
- 2 Tbsp coconut oil (melted)
- Preheat oven to 160C.
- Mix ingredients in a bowl.
- Spread out on a baking tray lined with baking paper.
- Bake for about 10 mins or until golden.
- Remove from oven and cool.
* the crumble will keep in an airtight container for a while (I’d guess a few weeks).
filling: fill the shell with roughly 2 sliced mangos and 3 sliced nectarines. Sprinkle with the crumble and drizzle with passionfruit pulp.
serve: depending on what you are eating, you can serve with cream, ice cream or yoghurt.
* this recipe is dairy-free and paleo if you don’t serve with a dairy cream/ice-cream or yoghurt.