More than a dessert, this mango and coconut tart is a temptation for those who love a good sweet treat. Lactose-free and no added sugar. Try it!
Ingredients:
Basis:
180g grated coconut;
20g of oat flour;
100g cashew;
50g melted coconut oil;
1 egg;
60g of honey.
Filling:
4 sheets of gelatin;
2 sleeves;
Juice and zest of 1 lime;
55g coconut oil;
2 small, cold cans of coconut milk;
90g of agave syrup.
Decoration:
1 lime to decorate;
coconut chips qb
Preparation Method:
Start by placing the coconut milk cream in the fridge for a few hours, before starting the recipe;
Prepare the base: in a food processor or food processor, grind the grated coconut, oat flour, cashews and coconut oil until you obtain a thick, sandy mixture. Add the egg and honey and blend again. Remove and line a round tart pan, placing it in the fridge for 20 minutes;
Prepare the filling: hydrate the gelatine leaves in a bowl of cold water until they soften. Remove the gelatin, drain it and melt it in a bain-marie. Reserve;
In a food processor, add the peeled mangoes, the lime juice and zest, the coconut oil and the melted gelatin, mixing all the ingredients;
From the top of the coconut milk cans, remove 4 tablespoons of hardened coconut milk and add it to the previous preparation. Add 60g of agave syrup and mix until a homogeneous cream is obtained. Place the filling on the base and place in the fridge for 30 minutes.
In a bowl, beat 200g of coconut milk with 30g of agave with an electric mixer until you obtain a thick cream. Spread the cream over the mango filling and refrigerate for another 1 hour. Decorate with coconut shavings and lime zest.
This recipe was taken from the book «Let's go natural», by Go Natural.
