- 2/3 cup packed young coconut pulp
- 2/3 cup cashews
- 1/2 cup coconut water
- 1/4 cup coconut nectar
- 3/4 teaspoon pure vanilla extract
- Pinch of salt
- 1/3 cup melted coconut oil
- 4 tablespoons melted coconut butter
- Few drops stevia, if needed
- Toppings: shredded coconut, berries, edible flowers
- 1 1⁄2 cups unsweetened shredded dried coconut
- 1 1⁄2 cups raw macadamia nuts or raw walnuts, unsoaked
- 1⁄2 teaspoon salt
- 1⁄2 cup pitted medjool dates, unsoaked
Place the coconut, macadamia nuts or walnuts, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and process until the mixture breaks down into coarse crumbs and begins to stick together.
Scoop the crust into a pie or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3⁄4-inch line of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Then press the crust against the pan’s sides, shaping it so that the edges are flush with the rim. Place the crust in the freezer for 15 minutes. Place the coconut pulp, cashew, coconut water, nectar, vanilla and salt in a high speed blender and blend until smooth. Add the oil and butter. Blend to incorporate. Taste and add a few drops stevia if needed.
Remove the crust from the freezer and spread the coconut mixture over the bottom. Arrange your preferred toppings over the top of the tart so that the entire tart is covered. Chill for at least 6 hour before serving. Covered with plastic wrap in the refrigerator, the Coconut Tart will keep for three days.