Meyer Lemon Coconut Tartlet

coconut lemon tartletThis time of year is always packed full of sweet treats and ridiculously tasty holiday food.  As a mama on a breast-feeding elimination diet, I find sticking to my eating plan particularly challenging during these winter months.  I wrote about it more in-depth over on The Leaky Boob, and gave a few tips for dealing with social gatherings while on an elimination diet.

I’ve also come up with elimination diet-friendly coconut tartlet, (unless you can’t eat coconut, then let me know and I’ll create something just for you), and handy little infographic that I’m considering printing out in miniature and passing out at holiday gatherings.  Okay.  I’m not seriously considering passing it out, but I’ve definitely daydreamed about it.  Feel free to add your own semi-ridiculous things to the list and share.  We can all have a good laugh over it.

Meyer Lemon Coconut Tartlet

Ingredients for Crust:
1 cup shredded coconut
1/2 cup almond meal
1/4 cup butter, softened
1 egg (optional, binds crust better)
1/4 cup coconut crystals

Directions for Crust:
1) Combine coconut, almond flour and coconut crystals
2) Add butter and mix well, then blend in egg
3) Press into individual tart dishes and bake at 350 degrees for 20 minutes
4) Remove and allow to cool completely

Ingredients for Tart Filling
3 cans coconut milk, chilled in can (full fat, and use the separated cream only)
3-4 lemons, depending on size
1 tsp vanilla extract
4 Tbsp raw honey
10 drops liquid stevia (optional)

Directions for Tart Filling:
1) Juice lemons by rolling them on the counter top with the heel of your hand, then squeeze juice. (I always put a fork in the halved lemon and squeeze and twist around it.)  Strain the juice to eliminate pulp and seeds.
2) Zest lemon skin into juice.  Organic lemons are best and recommended for this.
3) Take the cream from the cans of coconut and  whip into lemon juice and zest.
4) Scrape down sides of bowl, then add honey, stevia, and vanilla extract and blend well.
5) Scoop into fully cooled tart dishes, garnish with fresh raspberries, and serve!

*Note: One really great thing about this recipe is the tarts don’t need immediate refrigeration.  They are actually best at room temperature.  If you do refrigerate them, make sure to remove at least 30-40 minutes in advance so the coconut can warm up and be nice and creamy when you serve it.

 

Comments

  1. Niki M says

    Looks delicious – thanks! Would love to see that info graphic (unless I missed it somewhere). Thanks for sharing :)

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