-1c chopped strawberries
-2 young coconuts with meat and water separated
-1lb of pitted dates
-1/4 tsp vanilla
Step 1: Prep Your Coconut
Blend the meat of two young coconuts together in a food processor, gradually adding small amounts of the coconut water, to reach a thicker cream consistency. Keep in a refrigerator, mixing as needed with each use.
Step 2: Make the Date Paste
To make date paste:
I like to use dates with pits, and remove them myself. I find that the ones dried with the pits are softer and gooey. In a food processor, blend dates, and a little water at a time and blend until a smooth, thick, paste forms. You can keep this in a container for various uses.
Step 3: Whip Up the Filling
Strawberry tart filling:
In a food processor, blend together chopped strawberries, ¾ c of the coconut cream, and 1 tbsp date paste (or to desired sweetness). Store in refrigerator until ready to use.
Step 4: Kiwi Cream Topping
Simply use your food processor to blend together coconut cream, and pieces of kiwi, along with desired amount of date paste, until you love the flavor balance. Store in refrigerator until you are ready to serve your tart.
Step 5: Getting the Crust Ready
Pulse almonds in the food processor until they are small chunks, with desired texture (I like a medium grind for its texture in the crust). Depending on the size of your dish, combine almond meal with date paste, so that the mixture is slightly crumbly, yet can stick together when pressed. Press the crust into individual ramekins, or pie pan.
Once your crust is pressed into your pan or ramekin, pour your strawberry filling into the crust, and spread around. Return to the refrigerator until you are ready to serve it. You can keep it in the freezer, and let it slightly thaw before serving, or chill it in the freezer RIGHT BEFORE serving, to make it easier to cut and serve.
Top with sliced kiwi, kiwi cream, and some sliced strawberries. Get creative!