![]() ![]() No matter what brand you buy, make sure your coconut milk is full-fat, not light. I usually have success with Whole Foods and Trader Joe’s brand coconut milk. Now, I always play it safe and buy a few extra cans. Sometimes, you get a dud where the cream won’t separate from the water. Buy extra coconut milk. Through years of making coconut whipped cream, I’ve learned that cans of coconut milk vary. ![]() Instead, it will be watery, and you won’t be able to add it to the tart. If the water mixes with the coconut cream, it won’t whip up. You’ll need to chill the coconut milk in the refrigerator overnight so that the thick coconut cream separates from the water. Plan ahead. If you want to try this strawberry tart recipe (which you should!), make sure to plan in advance.It’s made from ingredients that you likely have on hand already: almond flour, salt, coconut oil, maple syrup, and an egg!įind the complete recipe with measurements below. An almond crust – Say goodbye to fussy pie crust! This grain-free crust comes together beautifully in the food processor and is easy to press out into the tart pan.I took inspiration from the lemon and lavender suggestion – I skipped the lavender, but I brightened up my coconut cream with lemon juice and zest. The basic recipe is a combination of coconut milk, maple syrup, vanilla, and sea salt, but they also suggest flavor variations. Coconut cream – Instead of filling the tart with a classic pastry cream or cream cheese filling, Laurel and Claire make a rich coconut whipped cream.Blueberries, raspberries, or sliced peaches would all be great. ![]() If strawberries aren’t in season, try swapping in another fruit.
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