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Clean Coconut Cream Tart


By Eat, Drink and Be Aware (Visit website)



Good Afternoon and Happy Earth Day!

I hope everyone is having a great day so far.  The sun is shining, no rain is in sight and it is supposed to get up to 61 degrees today. Woo Hoo!  I have been a busy little bee and am really looking forward to this weekend.  I got up early and trained my lovely client and then got the kiddos off to school, went to my favorite Friday class, took an hour walk with my dog, went to the grocery store for some Easter goodies, bought some lipstick, cleaned the house and now have a short break before school is out.  The day is just whizzing right by and I have not completed my "to do" list.

So on this Earth Day, I have been given permission to purchase a food dehydrator.  Now some of you may be laughing at me because it would appear that I am "consuming" instead of "treading lightly" on this planet and you would be right.  But to my defense, by making this purchase, I am hoping to buy less of these:



Don't get me wrong-- this is a great product and my kids love them!!  But I think I could make them at home for less money, get my kids involved in the project and not feel bad about buying packaged goods. Or I could save the money and just make my kids eat whole apples (which they do as well) and that would be even better! 

Hmm.... food for thought.

For the sake of my blog, I think I will go ahead and get the Food Dehydrator so we can fully explore the raw diet scene and make all sorts of cool apple chips, jerky, raw crackers and bread! 

So in the new issue of Clean Eating Magazine there was a super simple recipe for Clean Coconut Cream Pie and I wanted to give it a test run to see if I wanted to bring it to our friend's Easter Brunch get together.



I love making tarts and this is basically a Coconut Cream Tart - not to be confused with Coconut Cream Pie that is loaded with fat and calories.

Clean Coconut Cream Tart
recipe adapted from April/May 2011 Clean Eating Magazine

Ingredients

Crust
1 cup old-fashioned rolled oats
1/4 cup spelt flour
1/4 cup raw almonds
2 tsp raw honey
3 tbsp canola oil

Filling

1/3 cup light coconut milk
1/2 cup coconut water
1 cup So Delicious Unsweetened Coconut Milk
1/3 cup sugar
1/4 cup brown rice flour
1 tsp coconut extract
1/2 tsp pure vanilla extract
2 tbsp flaked coconut, toasted

Preheat oven to 375 degrees.  Prepare crust:  In bowl of a food processor fitted with steel blade, blend oats, spelt flour and almonds until a fine grind has been reached, about 3 minutes.  Add honey and oil and pulse until mixture becomes crumbly.  Turn mixture out into pie pan and press into bottom and sides of pan.  Bake for 10 minutes or until lightly browned.  Remove from oven and allow to cool.

Prepare filling:  Combine all filling ingredients in medium saucepan and bring to boil on medium, stirring constantly with a wisk.  Continue stirring and allow to boil for 1 minute.  Remove from heat and allow mixture to stand for 1 minute without mixing.  Pour into baked pie shell.  Chill in fridge until set, at least two hours.

 Baked Crust


Add Coconut Creme Filling


Garnish with Toasted Coconut



Enjoy a light and healthy version of Coconut Cream Pie!

I think my only complaint would be that my filling was a little loose as you can see above.  I think instead of using brown rice flour, I would substitute cornstarch or arrowroot as the thickening agent.

1 slice = 196 calories, 9 grams of fat, 2 grams of fiber and 4 grams of protein.

As far as my hunt for the perfect lipstick, I stopped by the MAC counter and the cute make-up artist  recommended:


 Lustre Lipstick in Syrup
which is a cloudy pink color that I really like!

Very natural looking.  That was my treat from the Easter Bunny!  Lipstick instead of candy works for me.

Wow!  It is already time for me to pick up the kids and then we off to the park to enjoy this beautiful Good Friday!   The bikes are all tuned up and ready to go.

I have lots of cooking and baking in store for the weekend so check back soon! 


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