Green Healthy Cooking‘s beautiful and elegant recipe for dairy free pineapple coconut tartlets topped with edible pineapple “flowers.” An amazing dessert!
Hello friends! I’m sharing an oldie but goodie post way back from my maternity leave in summer 2016. Is Rhubarbaby really that old already? 😳 I adore this guest post from Lorena at Green Healthy Cooking. Isn’t it beautiful?
- Tell us a little bit about you and your blog:
Hi! I’m Lorena and I blog over at Green Healthy Cooking. Just like Trish, I love cooking seasonal food and, as the name of the blog says already, always in a healthy way. I am very passionate about healthy nutrition and my blog was born out of necessity to tell the world that following a healthy diet can be exciting and most of all delicious! Even desserts can be made in a healthy way without missing out on indulgence. Or what do you think these Coconut Tartlets are?
- What is your favorite thing to eat?
Real Food and a huge variety of it. There actually isn’t ONE thing I love to eat. I love so many different foods but one common denominator of the food I like would probably be unprocessed food, real food or whatever other “fancy” and currently “modern” name people want to give it. Apart from that I need variety and with variety I mean I can’t eat the same thing twice in a quarter year. I’m spoiled. I know.
- Coffee or tea?
Café Latte, Latte Macchiato, Cappuccino, Americano with a splash of milk, even black coffee or espresso, just no tea please!
- What is your favorite restaurant?
I couldn’t choose only one. That’s impossible! Any small restaurant with a chef passionate about his/her work.
- Alright, it’s Monday night. What are you making for dinner?
Always different! Always. Last Monday Lentils, Sausage, Rice and Salad. This Monday, Haddock Filet and Arugula. Wait, I see a pattern. Salad twice. Hmmm. Maybe Salad is my favorite food?
- Do you have a job outside of blogging? If so, what do you do?
I am a mother to two beautiful children age 3 and 5 and a personal assistant to my workaholic husband.
- What are your 3 favorite blogs?
Krauf Kopf (http://www.kraut-kopf.de)
- Beer or wine? (or none!)?
Vodka and Pisco 😉
- What is your favorite recipe from your blog?
Gosh, so hard to choose. Probably this one http://greenhealthycooking.com/winter-salad-with-sage-vinaigrette/ which confirms the pattern. Salads are my favorite food!
- Where can we find you on Social media?
You can find me on Twitter and G+ of course but I won’t see you :S I’m a really bad mama to those two.
If you want to connect with me, then Facebook or Instagram are the way to follow me
If you just want to show me some love, follow me on my most active social media: Pinterest 😀
- 1.5 cups blanched almond flour
- 1/4 cup shredded coconut
- 1/4 cup coconut sugar
- 1.5 Tbsp coconut oil
- 3 Tbsp boiling water
- 1.5 Tbsp ground chia seeds
- 1 can coconut cream
- 1 Tbsp honey (maple syrup if vegan)
- 1/2 pineapple
- coconut sugar for sprinkling
- Pineapple flowers for decoration optional
Preheat oven to 350 F (180 C).
Add almond flour, shredded coconut, and coconut sugar to a bowl and whisk.
Add coconut oil to a small bowl and add boiling water to melt it. Whisk to combine and then add ground chia seeds mixing well until a paste forms (<- chia egg).
Mix almond flour mix with chia egg and knead until forming a dough like consistency.
Add about a quarter of the dough to a mini tartlet pan and press in with your fingers until bottom and sides are covered. Repeat until 4 mini tartlet pans are covered.
Bake for 10 minutes only. Almond flour burns easily and should only be baked for a short amount of time.
Take out and let cool completely.
In the meantime, peel half a pineapple and cut into about 1/2” pieces discarding the hard center of the pineapple using only the soft and sweet flesh.
Fill tartlet crusts with pineapple chunks.
Scoop out coconut cream from can, add honey and whisk to loosen up a little.
Cover pineapple chunks with honey-sweetened coconut cream and sprinkle with coconut sugar.
The pineapple flowers are optional because they require planning ahead are very easy to make though. Cut very very thin round slices of pineapple and place on a silicone mat or parchment paper on a baking sheet. Bake/dehydrate at 250 F for 30 minutes one side, carefully flip, and bake for 30 minutes on the other side. Place in a muffin tin to achieve the flower form and let air dry like this overnight on the kitchen counter.
Thank you so much, Lorena for sharing this gorgeous recipe with us! I’ll be recipe testing away in September and will back to the blog starting in October. So pumped!
P.S. Want to see what I’m cooking up this week? Check out my Instagram stories!
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