PALEO RED WHITE AND BLUE COCONUT TARTS
OK so my tarts came out a little more like pink, white and purplish than red, white and blue...but you get the point! These are a nice treat to serve for a party or to keep in the freezer when you want a fruity coconut treat.
There are a lot of variations you can make on these tarts. You can substitute raspberries for the strawberries or substitute blackberries for the blueberries. You can also substitute pears, pineapple, lemon juice or white peaches for the banana. You even add nuts or juices if you like. Or you can throw out the whole red, white and blue idea altogether and just mix in your favorite fruits. See what I mean? So many ways to experiment with flavors you like!
There are a lot of variations you can make on these tarts. You can substitute raspberries for the strawberries or substitute blackberries for the blueberries. You can also substitute pears, pineapple, lemon juice or white peaches for the banana. You even add nuts or juices if you like. Or you can throw out the whole red, white and blue idea altogether and just mix in your favorite fruits. See what I mean? So many ways to experiment with flavors you like!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Red, White and Blue Coconut TartsPrep time: 15 mins Cook time: 3 mins Inactive: 2 hours Servings: 6
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Ingredients:
- 1 cup coconut cream concentrate
- 1/4 cup raw honey
- 1/2 cup fresh blueberries
- 1 Tbsp. fresh squeezed lemon juice
- 1 medium ripe banana
- 5 fresh strawberries
Equipment:
- Small saucepan
- Stirring spoon
- 6 Silicone baking cups
- Food processor
- Small tray or plate
Directions:
1. Place the coconut cream concentrate and the raw honey in a small saucepan over medium heat and allow to melt (about 2-3 minutes), stirring occasionally. Remove from heat.
2. Add 1/3 of the coconut cream mixture to the food processor and add the blueberries and lemon juice. Blend until well mixed, then spoon equally into the bottom of 6 silicon baking cups.
3. Rinse the food processor and then add half of the remaining coconut cream mixture. Add the banana and blend until well mixed. Spoon equally over the blueberry layer in the baking cups.
4. Rinse the food processor and then add the remaining coconut cream mixture. Add the strawberries and blend until well mixed. Spoon equally over the banana layer in the baking cups.
5. Place the baking cups on a small tray or plate and place in the freezer to set for about 2 hours. You can eat them right out of the freezer if you like them hard, or let them thaw for 15-20 minutes if you like them soft.
Note: These will save in the freezer for about 1-2 weeks.
- 1 cup coconut cream concentrate
- 1/4 cup raw honey
- 1/2 cup fresh blueberries
- 1 Tbsp. fresh squeezed lemon juice
- 1 medium ripe banana
- 5 fresh strawberries
Equipment:
- Small saucepan
- Stirring spoon
- 6 Silicone baking cups
- Food processor
- Small tray or plate
Directions:
1. Place the coconut cream concentrate and the raw honey in a small saucepan over medium heat and allow to melt (about 2-3 minutes), stirring occasionally. Remove from heat.
2. Add 1/3 of the coconut cream mixture to the food processor and add the blueberries and lemon juice. Blend until well mixed, then spoon equally into the bottom of 6 silicon baking cups.
3. Rinse the food processor and then add half of the remaining coconut cream mixture. Add the banana and blend until well mixed. Spoon equally over the blueberry layer in the baking cups.
4. Rinse the food processor and then add the remaining coconut cream mixture. Add the strawberries and blend until well mixed. Spoon equally over the banana layer in the baking cups.
5. Place the baking cups on a small tray or plate and place in the freezer to set for about 2 hours. You can eat them right out of the freezer if you like them hard, or let them thaw for 15-20 minutes if you like them soft.
Note: These will save in the freezer for about 1-2 weeks.
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