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Coconut Cream Tart with Grapefruit Orange Jelly Dreaming in Mint and Ginger (Coconut Meat Version)


  • Author: Teresa Culbertson
  • Prep Time: Approx. 2 hrs
  • Cook Time: N/A
  • Total Time: 28 minute
  • Yield: 12 slices 1x
  • Diet: Vegan

Description

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!!!

Enjoy the richness of the coconut cream with a hint of rose. The crust adds a magnificent crunch to each bite!

I love adding more coconut whipped cream and blueberries with each serving. Check out my recipe for Passion Coconut Whipped Cream!


Ingredients

Scale

**Crust**
125 g Macadamia nuts – Can use 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 c coconut milk
1 c coconut meat
1/4 c coconut oil
2 T coconut butter
2 T coconut nectar
1 tsp Vanilla
1 T lecithin
5 drops MFE Rose (Optional)
Pinch Himilayan Salt

1 c desiccated coconut

**Grapefruit Jelly**
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
710 mint leaves – middle stem removed and chopped

1/2 c water
2 tsp agar powder


Instructions

**Crust**
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. Once blended add coconut oil and lecithin and blend until incorporated. (Don’t over blend coconut oil)

Pour into bowl and stir in desiccated coconut.

Take out the crust from the fridge after it’s chilled and pour in the custard.

Put back into the refrigerator for about 1 hour to again firm up.

**Grapefruit/Orange Jelly**

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, then add the agar powder. Quickly take off the stove, stir the agar in and pour into 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.

**Serving**

Remove the collar from the cheesecake pan.

Add some yummy coconut whip and blueberries. So good! Enjoy!

  • Category: Dessert
  • Method: Raw
  • Cuisine: Desserts

Keywords: vegan raw dessert grapefruit dairy-free low-carb gluten-free coconut

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