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Cookbook: Tart of Coconut (of post)

For dough

200 g of coconut flakes
40 g of coconut (normal and normal, of course)
130 g (9 tablespoons) of unrefined coconut oil at room temperature
2 tablespoons of sugar
1 tablespoon of lemon juice
1 salt of salt
For the filling

590 ml coconut milk (almost 1 and a half pack)
90 grams of sugar tos
1 salt of salt
60 grams of corn starch
For decorating

400 g of fruit - at your choice
Method of preparation
It's fast, it's vegan, it's easy to make and it's very tasty. Bonus: you can decorate with what fruits you want, according to your preferences or the season you are in. The perfect dessert for coconut lovers and those who do not consume dairy products.
Preheat the oven to a large stack and prepare a tray - preferably the one with removable walls.
Combine dough ingredients well. Tap the tray with the dough. Put the tray in the oven for 8-12 minutes. Then let it cool down, then put it in the refrigerator.
In a small, medium-sized kettle, combine 400 ml of coconut milk with sugar and salt, occasionally stirring until the sugar dissolves.
Mix the remaining coconut milk with the starch until homogenization. Take the saucepan from the fire and pour in the combination of starch coconut milk. Stir well. After homogenizing, put everything back in place.

Reduce the flame and allow to do so, stirring continuously for 1 minute. Do not leave on fire after the composition thickens, the starch structure will be spoiled and, implicitly, the filling.

Put on the fire, add vanilla and coconut oil. Allow to cool until the temperature of the room temperature and then pour it over the tartar crust of the refrigerator.
Refrigerate for an hour before adding to the fruit.

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