Ingredients for the dough:
185 grams (6.5 oz) flour
40 grams (1.40 oz) powder sugar
1/2 tea spoon salt
90 grams (3 oz) butter, at room temperature
1 large egg yolk
3 tablespoons (15 ml.) cold water or milk
Ingredients for the fruit filling:
3 peaches + 5 small apricots (total of 500 grams)
120 grams (4 oz) sugar
1/2 teaspoon vanilla extract
Ingredients for the mascarpone cream:
200 ml. (7 fl. oz) sweetened heavy whipping cream
200 grams (7 oz) mascarpone
50 grams (2 oz) powder sugar
1/2 teaspoon vanilla extract
Ingredients for the caramelized coconut:
50 grams (2 oz) brown sugar
1 tablespoon honey/maple syrup
A hanful of coconut chips

To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add the egg yolk and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two tablespoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.
To make the peach and apricot jam:
Chop up the fruits into small pieces and place in a medium casserole. Add sugar and vanilla extract and start cooking over high heat. Fruits will release their juices and sugar will dissolve. Continue to cook until fruit juices evaporate and the mixture is thick. Stir once in a while in the beginning and constantly towards the end, so not to burn the mixture. Remove from the heat and put in the fridge to cool off quicker.
In the meantime, grease a 35х11см (14x4inch) tart tin with removable bottom  (use a 20 cm./8inch circle tart tin, if you prefer).
Preheat your oven to 180C.
Remove pastry from the fridge and set over a floured wooden board or your counter top. Roll the dough into a large rectangular or a circle, depending on the tart dish you are using. Transfer rolled dough to the tart dish and press down to the sides and bottom to fit tightly. Remove excess dough, prick the bottom all over, cover with plastic wrap and put in the fridge for another 15 minutes.
Remove from the fridge and gently cover the bottom and sides of the dough with parchment paper or aluminium foil, then fill in with dry beans or pasta. This will help the tart keep its shape and won’t rise during baking.
Bake for 30 minutes, then remove from the oven, carefully remove dry beans and the foil/paper, and return to the oven for about another 20 minutes or until golden brown.
Let it cool completely before filling it up.
White the tart base is chilling, beat the cream in a large bowl and set aside. In another bowl stir together mascarpone, powder sugar and vanilla extract.
Gently fold in whipped cream.
Fill a piping bag fitted with a large round tip with the mascarpone cream.
To assemble the tart:
Fill in the tart base with the fruit jam, then pipe over the mascarpone cream.
Sprinkle some caramelized coconut chips.
To make the chips:
In a small casserole heat up brown sugar and maple syrup. Let brown sugar melt then add coconut chips, stir to coat and pour over a piece of parchment paper. Set aside to cool completely, then shop uproughly using your fingers and sprinkle over the tart.

Ingredients for the ice cream:
2 large bananas
100 grams (3,5 oz) cashew nuts, soaked overnight or for 1 hour in hot water
1 can coconut cream
2 tablespoons coconut butter, melted
2 tablespoons cocoa butter (optional), melted
1/2 teaspoon coconut extract
1 tablespoon honey/agave/maple syrup
About 50 grams (1,7 oz) cocoa powder
Ingredients for the chocolate sauce:
50 grams (1,7 oz) coconut butter, melted and cooled slightly
2-3 tablespoons honey
2 teaspoons cocoa powder

In your blender, add bananas, cashews, coconut cream, coconut butter, cocoa butter, coconut extract, maple syrup (or agave/honey) and cocoa powder. Blend on high speed until nicely smooth and creamy. No chunks of the cashew nuts should be visible. Cashew nuts will blend smoothly if soaked long enough.
**** In case you want to make a swirl black & white ice-cream: blend all ingredients except cocoa powder. In a small bowl pour out 1/3rd of the “white ice-cream mixture” and set aside. Add cocoa powder to the rest of the mixture in the blender and blend for a few minutes or until fully incorporated. Fill your ice-cream container with the chocolate mixture up to half then swirl in the white mixture using a spoon. Pour the rest of the chocolate mixture and stir gently to combine with the lower layer of white ice-cream. Cover and put in the freezer.
Serve with the chocolate sauce, nuts or fruits of your choice.
To make the chocolate sauce: in a small bowl melt the coconut butter. Set aside to cool off a bit, then add honey/maple and cocoa powder. Stir until smooth. It may seem a bit thinner at first, but if you set it aside for about an hour and it will thickens a lot. Keep left over sauce in the fridge and reheat when you need it.

Ingredients:
120 grams (4 oz) brown sugar
180 grams (6 oz) white sugar
450 grams (17 oz) all-purpose flour
1 teaspoon baking powder
A pinch of salt
45 grams (about 2 oz) coconut flakes
280 grams (10 oz) butter, melted, cooled to room temperature
600 grams (21 oz) fresh or frozen blueberries

For the crust:
Grease a 15/25cm (6″/10″) rectangular baking pan and line with parchment paper. Set aside.
Preheat your oven to 170C fan-forced (340 F fan-forced).
In a bowl, stir together flour, brown and white sugar, baking powder, salt and coconut flakes. Add melted butter and mix to combine.
Add 2/3 of the mixture to the pan and press down to the bottom until flat and even. Save the rest of the crust mixture for the top.
Spread blueberries over the crust and then sprinkle the rest of the dough over the blueberries. Bake for about 35 minutes or until the top is crisp and golden brown.
Let it cool completely before slicing.

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Ingredients:
3 tablespoons honey
1/2 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, cooled to room temperature
280 grams of old-fashioned rolled oats
140 grams raw nuts – almonds, cashews, pistachios
A pinch of salt
5 tablespoons (30 grams) coconut chips
1 tablespoon chia seeds
1/3 cup dry cranberries

Preheat your oven to 180C (350F), fan-forced. Line a cookie sheet with parchment paper.
In a small bowl combine honey, vanilla and butter.
In another bowl combine all dry ingredients except coconut, chia and cranberries.
Add butter-honey mixture to the nuts and oats and mix well to coat all dry ingredients (use your hands if you prefer).
Spread the moist mixture in a thin layer on the baking paper and bake for about 15 minutes or until granola is golden brown. Remove from oven and add the coconut chips, chia and cranberries. Stir again and let granola cool to room temperature.
Serve with yogurt, coconut, soy, almond or regular milk.
Keep in an airtight contained, in the fridge for up to 3 weeks.

Ingredients:
4 large plums, halved and pitted
2 table spoons butter, melted
80 grams (3 oz) honey
25 ml. (1 fl. oz) freshly squeezed orange juice (juice from about half small orange)
60 ml. (2 fl. oz) dessert wine
2 cinnamon sticks
1 star anise
Vanilla ice-cream for serving
Toasted coconut flakes for servingPreheat your oven to 170C (340F), fan-forced.
Grease a small baking dish with butter, arrange plums in the baking dish with the cut side up, brush with butter and put in the oven.
In the meantime, in a small sauce pan combine honey, wine, orange juice, star anise and cinnamon sticks.
Bring mixture to the boil and cook on high temperature for 3 minutes, stirring almost constantly – you will notice that mixture starts bubbling a lot and orange juice will evaporate quickly. Once that happen, reduce the heat to medium and continue to cook until mixture starts to thicken (about another 3 minutes). You don’t want the mixture to be too thick cause you will finish cooking it in the oven, where it will thicken a bit more.
Remove plums from the oven and pour the hot honey mixture over them, together with the cinnamon sticks. Put back in the oven and cook for another 15-20 minutes.

Remove from oven and serve warm with a scoop of ice-cream and coconut flakes.

TIP: cook coconut flakes in a small saucepan over medium heat for a few minutes or until gently browned. Add a tea spoon of sugar if you want to caramelize them a bit.

Melt white chocolate over simmering water, as well, let it cool to room temperature, then transfer to a piping bag fitted with a very small round tip or just cut of the tip of the piping bag with scissors. Drizzle the white chocolate over the dark chocolate and leave to set at room temperature.
Remove dessert from the tin together with the baking paper and cut into rectangle or square bars.

Crispy coconut cups, filled with creamy chocolate mousse.

I remember preparing these coconut tartlets and thinking how flavorful they are. I was drooling all over from the minute I mixed the batter. Somehow just a few simple ingredients can turn your whole kitchen into a dream of coconuts, palm trees and blue skies. Well, no matter what the real view from your kitchen window is, these coconut bites will make your day a little brighter and flavorful.

Recipe is easy and pretty quick, so there’s no reason not to have these on your table tomorrow.

 

Ingredients for the coconut cups (makes 24 mini cups):
125 grams (4,5 oz) gluten free biscuit crumbs
1 table spoon rice flour
50 grams (1,8 oz) almond meal
30 grams (1 oz) coconut flakes
2 table spoons raw sugar (muscovado)
100 grams (3,5 oz) butter, melted
Ingredients for the chocolate mousse:
100 grams (3,5 oz) dark eating chocolate
60ml. + 80ml. sweetened heavy whipping cream
1 egg yolk
20 grams (0,7 oz) Muscovado sugar
1/2 tea spoon vanilla extract

To make the coconut cups:
Preheat your oven to 180C (350 F).
Combine all ingredients in a medium bowl. Mix until butter is evenly distributed and mixture looks like moist sand.
Grease a 24 mini muffin tin with vegetable oil. Distribute the mixture evenly between the muffin cups. Using your fingers gently press the mixture onto the sides and bottom of the muffin cups, forming small “baskets”. This is the part where you will want to eat the biscuit mixture before even baked, cause it smells so good, coconut-y and sweet.
Bake for about 15 min or until slightly browned. Remove from the oven and set aside to cool completely then put in the freezer for 30 minutes. Once the cups are firmed in the freezer, it will be easier to remove them from the muffin tin. Use a small spoon or a knife to take them out of the tin. Arrange all cups on a serving platter and set aside until ready to filled with the chocolate mousse.

To make the chocolate mousse:
In a small bowl combine the chocolate and 60 ml. of heavy whipping cream. Heat t in the microwave oven until cream is so hot that the chocolate starts melting. Stir with a small spoon until the chocolate melts and the mixture is glossy and smooth. Set aside.
In a medium saucepan whisk the egg yolk and sugar until pale. Add vanilla extract and start cooking on medium / medium-low heat (depending on how strong your stove is). Whisk almost constantly until sugar dissolves and the egg yolk mixture is hot to the touch. Cook egg yolks on medium low heat until you temper them, then you can turn the heat up a bit and continue cooking until the mixture thickens. Make sure to whisk often to avoid curdling the eggs.
Once the sugar dissolves and the mixture is thickened, remove from the heat and add the chocolate-cream mixture. Stir until all combines and the mixture is smooth. Set aside.
In a medium-size bowl whip 80 ml. of heavy whipping cream until soft peaks form. Don’t over-beat the cream, you need it with soft peaks in order to get a smooth and light as an air mousse.
Fold in the heavy whipping cream to the chocolate mixture and gently stir with a rubber spatula.
Fill in a piping bag with a tip of your choice and pipe the chocolate mousse over the coconut cups.
Serve immediately.
NOTE: On their own, coconut cups have a crispy texture, but once filled with the chocolate mousse they soften a bit and loose their adorable and super delicious crispiness, so I would recommend you to fill the cups with the chocolate mousse just before serving, in order to keep the cups crispy. I believe this is one of the great things about this recipe – it combines crispy, flavorful base and smooth, creamy mousse.

Dough is crispy and buttery, but strong enough to hold its shape after tartlets are removed from the baking tins, which makes them perfect for an outdoor get-together, BBQ, picnic or light breakfast on the go. Filling is soft and flavorful, light and delicious.

Ingredients for the sweet pastry dough (makes 15 mini tartlets, 10cm. each):
185 grams (6.5 oz) flour
40 grams (1.40 oz) powder sugar
1/2 tea spoon salt
90 grams (3 oz) butter, at room temperature
1 large egg yolk
3 table spoons (15 ml.) cold water or milk
For the filling:
115 grams (4 oz) soft butter
110 grams (4 oz) powder sugar
50 ml. coconut milk

2 peaches, sliced thinly

Preheat your oven to 180C (350 F).
To make the dough:
To make the dough:
Combine flour, sugar and salt in a large bowl. Add the soften butter (chopped into small pieces) and start mixing with your fingers (or pulse briefly in a food processor if you prefer) until coarse crumbs form (butter pieces should be about the size of a pea). Add the egg yolk and quickly knead until the dough comes together. If dough is too dry and doesn’t come together add one or two table spoons of water or milk, one by one, until dough is wet enough to form a ball, but not too sticky. Do NOT overwork the dough, just pulse a few times and then shape it using your hands. Shape dough into a disk, cover in plastic wrap and put in the fridge to firm up, about 30 minutes.

Bake for about 25 minutes for small tartlets and 35-45 minutes for one large tart.

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If you a looking for a fresh summer flavor but you don’t feel like baking or cooking at all, then grab this 10 minute recipe and in about 2 hours of freezing you will have this super fresh ice-cream.

This recipe doesn’t require the use of ice-cream maker, but if you have one, just add all ingredients to the maker and follow the manufacturer instructions.

 

Ingredients:
250 grams (9oz) coconut cream (or heavy whipping cream + 1/4 teaspoon coconut extract)
180 grams (6 oz) cream cheese
50 grams (2 oz) sour cream
50 grams (2 oz) honey
Zest and juice from 1 lime
Caramelized coconut chips for decoration

Whip the coconut cream in a large bowl. Add cream cheese, sour cream, honey, zest and lime juice. Adjust the sweetness by adding more or less honey. Add more or less lime juice to adjust the sourness of the ice-cream.

Pour the mixture in a freezer proof container and freeze for a couple of hours. Before serving, remove from freezer for about 30 minutes to soften a bit.

Ingredients:
3 medium egg yolks
1 tea spoon bourbon
60 grams (2 oz) white granulated sugar
200 grams (7 oz) cream cheese
50 ml heavy whipping cream
100 grams (3.5 oz) lady fingers
1 glass of water
For the strawberry coulis:
200 grams (7 oz) fresh strawberries
150 grams (5 oz) white granulated sugar
80 ml. water
1/3 tea spoon citric acid

First of all prepare the strawberry coulis. Put strawberries in a large bowl. Cover with the sugar, then cover with plastic wrap and put in the fridge overnight. On the next day, remove strawberries from the fridge, put in a medium saucepan and add water. Cook on medium heat until the syrup starts to thicken – about 5-10 minutes. Remove from stove, add citric acid and let it cool completely. You can leave the mixture as it is, with a few pieces of strawberries or puree it finely.
***If you don’t have the time to wait for the strawberries overnight, you can cook them without the marination, but you will have to cook them a bit longer in order for the sauce to thickens.
***If you prefer use puree of fresh strawberries.
Prepare the egg yolk mixture: In a medium saucepan whisk the egg yolks and sugar until pale. Add 2 table spoons bourbon and start cooking on medium / medium-low heat (depending on how strong your stove is). Whisk almost constantly until all sugar dissolves and the egg yolk mixture is hot to the touch. Cook egg yolks on medium low heat until you temper them, then you can turn the heat up a bit until the mixture thickens. Make sure to whisk often to avoid curdling the eggs.
Once the sugar dissolves and the mixture is thickened, remove from stove and set aside to cool completely as you stir the mixture once in a while. Once the mixture is cold to the touch (or at room temperature) whisk again by hand or with a mixer a minute or so.
In a large bowl add the cream cheese and cream and beat with an electric mixer until light and fluffy.
Pour the egg yolk mixture into the cream cheese mixture and beat again for a minute just to combine.
To prepare a syrup for dipping the ladyfingers: add a couple of table spoons syrup from the strawberry coulis to the water.
To assemble the tiramisu:
Dip each ladyfinger into the strawberry water for only 5 seconds. Don’t soak the ladyfingers too much in the water, because they will fall apart. Place the soaked ladyfinger on the bottom of your serving glass or tray. Spread evenly one layer of strawberry coulis, followed by one layer of the cream cheese mixture. Arrange another layer of soaked ladyfingers, top with a layer of the strawberry coulis and a layer of cream cheese mixture. Repeat steps until your dish is full up to the edge.
Cover with plastic wrap and put in the fridge for a few hours.
Before serving, sprinkle with shredded chocolate, coconut or caramelized nuts.
Enjoy!