03 Mar Coconut Cream Strawberry Tarts
Feeling festive and patriotic on Canada Day, I wanted to make something delicious with strawberries and go with the “red and white” theme. So, it started with strawberries. Whipped cream was the obvious partner in crime, but, really, strawberries and whipped cream are reminiscent of an era of leisure suits and caftans. It’s 2015! It’s time to ditch the dairy and embrace coconut milk!
Many talented food authors share their coconut cream recipes. I adapted this terrific recipe for coconut cream from The Minimalist Baker.
I used coconut sugar as it has a significantly lower glycemic index than regular sugar, and has an abundance of minerals, 17 amino acids, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH. I like Coconut Secret brand; it has almost a malt-like flavour, especially when blended into a powder.
Coconut Cream Strawberry Tarts
Coconut Cream
Place a can of full-fat coconut milk in the fridge for at least 8 hours (or put in freezer for a few if time is a concern).
Place bowl and electric mixer beaters in fridge for at least 10 minutes.
Blend 1/2 cup of coconut sugar in high-speed blender until powdery in consistency (or, just use powdered sugar if you’re not concerned about the the lower glycemic version).
Carefully scoop out thickened cream from can and save remaining fluid for a smoothie
Blend cream with 1/4 – 1/2 cup powdered coconut sugar and 1/2 teaspoon vanilla until fluffy and creamy.
Toasted Pecan Tarts
1 cup lightly toasted pecans
1/4 cup pitted dates
1/4 teaspoon salt
1/2 teaspoon vanilla
In food processor, pulse toasted pecans with salt. Add dates and vanilla and continue processing until mixture will nicely stick together when pinched.
Line 6 muffin tins with parchment paper, and divide nut/date mixture evenly. Press down firmly. Place in freezer until ready to use.
Strawberries
Wash and slice berries. Toss with a little balsamic vinegar and maple syrup.
Assembly
Remove tarts from freezer. Add a dollop of coconut sugar in high-speed blender until powdery in consistency (or, just use powdered sugar…we’re going for a lower glycemic version).
Carefully scoop out thickened cream from can and save remaining fluid for a smoothie
Blend cream with 1/4 – 1/2 cup powdered coconut sugar and 1/2 teaspoon vanilla until fluffy and creamy.
Toasted Pecan Tarts
1 cup lightly toasted pecans
1/4 cup pitted dates
1/4 teaspoon salt
1/2 teaspoon vanilla
In food processor, pulse toasted pecans with salt. Add dates and vanilla and continue processing until mixture will nicely stick together when pinched.
Line 6 muffin tins with parchment paper, and divide nut/date mixture evenly. Press down firmly. Place in freezer until ready to use.
Strawberries
Wash and slice berries. Toss with a little balsamic vinegar and maple syrup.
Assembly
Remove tarts from freezer. Add a dollop of coconut cream and top with berries…enjoy