You’ll need to try this recipe to see why I’m calling it a soufflé! If there is a different name for it, definitely please let me know! This is a vegetarian recipe as it uses eggs. I have not tried it with egg replacement options …
I’ve updated the name of this whipped cream because it does not taste like coconut 😀. It is so good, creamy dreamy deliciousness! This flavored vegan whipped cream is so good. The TAZO Passion tea with hibiscus, orange peel, rose hips and passion fruit flavors …
Hi Everyone! This version of the Coconut Cream Tart was created for my sister Joan. She couldn’t
get some ingredients where she lives so I redid the recipe. She wanted to make it for her daughter’s birthday and she did great! She loved the flavors and the whipped cream was also a huge success! Her daughter is entering a fitness competition and is on a strict diet. YAY recipe!
Check out the video, for the techniques to make this wonderful dessert. I’ve changed it since I created it but the techniques are the same.
I love being inspired by recipes and architecting them into deliciousness that I can eat ❤️. This inspiration came from a recipe on the Almond Cow website.
LOW CARB. DAIRY-FREE. GLUTEN-FREE.
This recipe is low carb, dairy-free, gluten-free and the flavors are amazing! It’s a perfect summer dessert winner.
I use Medicine Flower’s Culinary Rose flavor. It’s difficult to describe it but it makes a difference; if you can go for it, but it’s not required.
The crust is wonderful and adds a really good crunch. The jelly is so good with the mint, ginger and honey added.
WHAT IS AGAR???????
What is ‘Agar’? It’s a vegetarian substitution for gelatin. Agar is made from marine red algae. It’s also called Agar Agar. I use the Now brand.
Here are some tips for doing the jelly:
- Don’t start the jelly until the coconut cream is set and firm
- Have the blender ready to go with the liquid in it
- Once the water comes to a boil
- Turn off the stove
- Add the agar
- Stir while picking up the sauce pan and walk over to the blender
- Use a spatula to get it all out into the blender
- Blend right away
- Spoon the liquid onto of the coconut cream with a tablespoon
RUBY RED GRAPEFRUIT MIXED WITH VALENCIA ORANGE
I used ruby red grapefruit and Valencia orange for my combo. If you can’t them or prefer a different mix…go for it! You just need 2 cups of liquid.
SPOON THE JELLY MIXTURE ON TOP
PUTTING IT TOGETHER
Check out my recipe for Coconut Whipped Cream! It is wonderful with this dessert and blueberries, oh yes, blueberries! I’ve got a couple of versions of that recipe as well ! 😊Yum Yum Yum!!!!
PURE YUMMY HEAVEN!
Let me know if you have any questions in the comments.
Enjoy and Have Fun with it!
This amazing dessert is wonderful for summer. The Grapefruit/Orange jelly with fresh mint and ginger is so refreshing! The whole dessert has a low amount of sweeteners and no cane sugar! Awesome for those on a low carb diet. This recipe also has no dairy and no gluten. YAY!!!
125 g Macadamia nuts or Cashews(approx 1 cup)
75 g Desiccated Coconut (approx ¾ cup)
30 g Coconut Sugar
1/4 c Coconut Oil
1 tsp Vanilla
Pinch Himalayan Salt
**Coconut Cream Custard**
1 can of coconut cream
1/4 c coconut oil
2 T coconut butter or 1/4 c cashews (measure first then soak 2 hrs and rinse)
2 T coconut nectar or Lakanto Sweetener
1 tsp Vanilla
1 T lecithin
5 drops MFE Rose
Pinch Himalayan Salt
1 c desiccated coconut
Juice of 1 large Red or Pink Grapefruit
Juice of 1 large orange
( 2 c total juice)
1 T honey
2 inch ginger – grate and squeeze out juice into blender
7 – 10 mint leaves – middle stem removed and chopped
1/2 c water
2 tsp agar powder
In a food processor (I’m using a small one)
For a small one:
Add half of the coconut, macadamia nuts, coconut sugar and the salt
If you are using a regular sized one, add all the dry ingredients.
Run to mix in the ingredients, you want to crush up the nuts. Add the rest of the dry ingredients if you are using a small processor and run again.
Add the vanilla and coconut oil and run to incorporate.
Pour out the mixed crust into either a cheesecake pan (regular size or mini pan). Using the palm of your hand and fingers, press the crust into the bottom, letting it come just a bit up the sides of the pan.
Place into the refrigerator to harden for about 1/2 hr.
**Coconut Cream Custard**
Save the desiccated coconut until after the cream is created (set aside)
Add all the ingredients (except the coconut oil and lecithin) and blend at high speed for about 30 seconds. Once blended add coconut oil and lecithin and blend until incorporated(20 seconds) (Don’t over blend coconut oil)
Pour into bowl and stir in desiccated coconut.
Take the crust out from the fridge and pour in the custard.
Put back into the refrigerator for about 1 hour to again firm up.
_Wait for the Cream Custard to be firm before making this jelly!_
Juice the grapefruit and orange into a bowl. I used a reamer.
Cut the middle stems from the mint. Pile the mint on top of each other and roll up. Chop the mint thru the roll, then turn and chop into bits. Put into blender.
Grate the ginger. Gather up the grated ginger into your fist and over the blender squeeze out the ginger juice. Throw out the remains of the ginger.
Add the grapefruit and orange juice into the blender. Add the honey.
Blend and pour into bowl. Using a spoon, scrape off foam from the top. Pour the mixture back into the blender.
In a sauce pan, bring the water to a boil. I add a lid to speed the boil and limit water loss. Add the agar powder. Quickly take off the stove, stir the agar in and pour into blender. Use a spatula to get all the mixture into the blender. Blend to incorporate.
Pour into bowl.
Take the tart out of the fridge. Using a tablespoon, gently spoon the liquid jelly on top of the cream. Once finished, put back into fridge to firm up.
The jelly is firm when it it does’t slosh about when you lightly shake it. Should be firm in about 1 hour. If it doesn’t firm up, don’t worry, just use it as a sauce over the tart.
Remove the collar from the cheesecake pan.
Add some yummy coconut whip and blueberries. So good! Enjoy!
- Prep Time: 2 Hrs
- Cuisine: Dessert
Keywords: low-carb summer dessert dairy-free gluten-free flavor joy coconut-cream grapefruit orange mint ginger
I love the being inspired by recipes and architecting them into deliciousness that I can eat ❤️. This inspiration came from a recipe on the Almond Cow website. LOW CARB. DAIRY-FREE. GLUTEN-FREE. This recipe is low carb, dairy-free, gluten-free and the flavors are amazing! It’s …
I just updated the name because this creamy dreamy whipped cream does not taste like coconut.😀 It’s so good I didn’t want you to think it was coconut flavor. DO YOU LOVE WHIPPED CREAM? I love whipped cream and was looking for a replacement of …
After watching one of the British Bake Off episodes where they made quiche, I started wanting to create a dairy-free gluten-free version. I’ve made this so many times now and keep changing up the herbs and veggies. It’s so versatile. We have been traveling, and I bring our little Breville Smart Oven with us. I forgot our pie plate and went to a thrift store and found a great glass one. Perfect. I make the quiche without a crust and it is so great without one. I needed a dessert one day and changed the recipe up and Num! Num! I’ll add a post for the dessert version.
So on to the versatile quiche juice! This is so good it could be used for making crepes as well. This recipe uses eggs and coconut milk, I use Native Forest Organic Simple Coconut Milk (no guar gum and full fat). The recipe is low carb and great for breakfast, lunch or dinner!
In the recipe I’ve provided some veggie ideas. You can change these up using what you have. It’s fantastic using leftover roasted veggies! Change it all up! You can sprinkle chopped walnuts or pecans on top. If you have some wonderful nut cheese you can crush that up and dot it on top or blend it into the mixture! Mmmmm!
This is a delicious versatile recipe. It can be used with a crust, without a crust (I use it this way the most!). It can also be used for crepes! Change up the veggies and how they are done. I’ve used raw veggies, roasted, sautéed and it always turns out great. You can also change up the herbs. Keep the base, change up the flavors.
1 c coconut milk
4 T hemp seeds
2 T Nutritional Yeast
1/2 tsp wine salt or other
1/2 tsp rosemary
1 tsp sage
Dash red pepper corns ground
1/4 c nut cheese (optional)
I would say approximately 1 cup of veggies
Any kind of tomatoes
Oven 375 degrees – bake 45 minutes
Blend quiche juice
Grease pie plate with either ghee or coconut oil
Put veggies in the pie plate
When oven is ready, pull out middle shelf and put pie plate on the shelf
Pour quiche juice into the pie plate until just about full
Carefully slide shelf back in and close door for about 45 minutes.
You’ll know it’s done when a knife inserted into the middle comes out clean
Have fun with this recipe. 😀
If you have nut cheese you can do small drops of it on top after pouring in the quiche juice. Once the quiche has baked 10 minutes you can sprinkle things on top – for example a little bit more nutritional yeast, a bit of tomato sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Eggs
- Method: Blend
Keywords: Breakfast Lunch Dinner Eggs Quiche Dairy-Free Gluten-Free Veggies Easy
The past two weeks have been pretty interesting. Getting the body to switch fuel can be a bit challenging on the energy front. The body goes thru a lot of changes being deprived of carbs. We are loving the food and the recipes are fantastic. …
It’s been a great weekend! We ended the juice cleanse and did a 30-mile bike ride on Friday! My first of the year and I haven’t been able to do much riding. The juice cleanse did wonders for my body. I would not have been …
I love juicing and doing a juice cleanse. Juicing heals my body, resets my taste buds to crave healthy food, clears my brain and I feel renewed. Cleansing of any sort cleanses not only the body but also the whole body, emotions, mental and spiritual. It’s uncomfortable. It’s a new start. It’s worth everything! We are blessed to be living close to Ashland, OR, and have a local raw food restaurant. I buy ours from NW Raw so I can concentrate on the healing process. Buying the juices ensures I’ll be successful, instead of having to depend on my energy to make the juice.
When we do a juice cleanse we drink our coffee, but this time I’ve changed it to Pure Joy Planet’s Superwoman Coffee. It is soooo good! I’m a big one for 1/2 and 1/2 in my coffee and lots of it. I was afraid that I wouldn’t be able to give up dairy in my coffee. We go thru a lot of it in a week! It’s important to have the Ashwagandha drops and Medicinal Mushroom powders. The nutrition from the superfood rides in on the caffeine train! Whooop Whooop! I don’t miss cream at all and feel more satisfied after.
We include a salad for lunch instead of just juicing. At our age, it’s good to have the roughage to keep things moving and for us, helps the cleansing process. It’s easier for me to stay on a program to be flexible, discover what works instead of following a rigid program that inhibits my progress.
Day 2 of our cleanse I had a big migraine for 1/2 the day, although we were getting a weather change so I’m not sure if this was detoxing, the weather, or possibly a combination of both. Day 3 and 4 I was feeling nauseous for part of the day, the ginger in the juices helped and so did chamomile tea. Day 5…what what day is this…lol! Yup, that is today and I was feeling really spacey and tired.
With all that going on, I have way less pain in my body. I haven’t been taking Advil at night and I’m not waking up in pain, YAY! This is a great start before we begin the Keto program! ❤️
I’ve surrendered! Yip! I held off doing the Keto diet for a long time. There are all kinds of noted benefits for it, but I was always resistant to having my body’s fuel change from carbs to fats. I kept thinking, ok, so if I …