Blueberry & Coconut Cream Tart (raw)
This tart is a textural delight: sweet, succulent blueberries, a vanilla-infused cream made with young coconut meat and a crumbly crust with a touch of warm cinnamon and bright lemon zest. Blending coconut butter with young coconut meat will help the cream set and firm when chilled.
1 3/4 cups shredded coconut
2/3 cup brazil nuts
1 teaspoon cinnamon
½ teaspoon sea salt
3 medjool dates, pitted
2 tablespoons agave nectar, maple syrup or raw honey
1 tablespoon coconut butter
2 teaspoons lemon zest
2 young coconuts
3 tablespoons agave nectar, maple syrup or raw honey (or a bit more to desired sweetness)
3 tablespoons coconut butter
seeds of 1 vanilla bean (or 2 teaspoons vanilla extract)
pinch sea salt
2 pints fresh blueberries
Place dried coconut, brazil nuts, cinnamon and salt in a food processor and process into a fine meal. Do not over process or the oil will make the dough too sticky. Remove pits from dates and tear into pieces. Add dates into mixture along with sweetener and lemon zest and pulse until well mixed.
Use parchment paper to line a 9-inch tart pan with a removable bottom and grease the sides. Press the crust evenly into the bottom and sides. Place in the fridge to set.
Using a cleaver, crack the top to open the coconuts. Drain water and reserve (pour through a strainer to remove any bits of coconut husk). Crack the coconuts in half and scoop out the meat, removing any bits of husk.
In a blender or food processor, place coconut meat, sweetener, coconut oil, vanilla and a pinch of sea salt. Add � cup of coconut water and blend until very smooth, adding additional coconut water as necessary to aid blending.
Spoon and spread to coconut cream evenly into the prepared crust.
Distribute berries evenly on top and place in the freezer for 30-45 minutes until firm, but not frozen solid. Then move to the fridge for longer storage.
Remove the outer rim of the tart pan.
Cut into slices.
Cover and store in the fridge for up to 3 days.