After I posted some pictures of the fun I had in the kitchen last night, I got a good amount of requests for the recipe. So, generally when that happens, I try to make it so I post the recipe online. So, here we go.
I wanted this to be somewhere between a tart and a cheesecake. The base of the filling is young coconut meat, but it doesn’t taste like coconut. It’s all raw except for the brown rice syrup that I used. I would usually use maple syrup in something like this, but I was aiming for more of a cheesecake taste. My favorite no bake cheesecake that my mom used to make every Thanksgiving, and was my favorite thing ever (I literally licked my plate off every time) used cream cheese and sweetened condensed milk. Brown rice syrup gives it some of that taste and feel. So, now you know my reasoning behind it, do with it what you please (maybe you want to use maple syrup, or coconut sugar or dates in it’s place)
½ cup raw almonds
½ cup raw pecans
½ cup raw buckwheat groats
½ cup raw white (dried) mulberries
3 medjool dates
UP TO 2 TBS coconut water (depending how moist your mulberries and dates are)
Meat from 2 young coconuts (equaling at least 2 ½ cups)
3 TBS brown rice syrup
Juice from 1 ½ lemons
1/8 tsp lemon extract
1 tsp vanilla extract
2 medjool dates (pitted)
1/3 cup coconut water (from the coconuts you just popped open)
1 tsp stevia powder (optional, but it just brings up the sweetness a little bit, it doesn’t make it taste like stevia)
Sliced peaches (I only used 1)
Sliced strawberries (I used 7 large, but wished I would have done more)
(optional additional) sliced mango, pineapple, or blueberries
For the crust: put all the ingredients, minus the coconut water, into a food processor or high power blender. For this I used my food processor and let it run for about 2 min until it was all mixed and crumbly. Test the mixture to see if it needs to additional moisture by grabbing a bit of it and pressing it between your fingers. If it holds together well, you don’t need the coconut water. If it seems dry, add in a little coconut water and mix again.
Put crust contents into a pie container and press evenly throughout the pan, getting some up along the sides of the pan. Make sure it’s pressed pretty firm so that it will hold together when you go to plate it. Now put the pan with the crust in it, in the fridge to chill. Mulberries get harder when they are cold, that helps it stay together more as well.
For the Filling: Pop open two young coconuts, separate the water from the meat. If your meat is really thin and almost gel like you are going to need an additional coconut. If your meat is really stiff and hard (and you didn’t have much water come out) you are going to need more water than the recipe calls for. Both of my coconuts were average to slightly thick, just so you are aware of what I was working with.
SIDENOTE: If you get a coconut that has only a little meat and it’s very runny, just use that with 2 other coconut’s meat. If you don’t have an additional coconut, you will want to soak some shredded coconut in hot water for 15 min. Probably ½- ¾ cup. Then drain the water and blend that in with the other ingredients. You will also have to blend longer.
Blend all ingredients together in a high power blender on high for 2 minutes. You may have to pause 1 min through and scrape down the sides then blend again.
Pour blended coconut filling into chilled crust, smooth out and put back in the fridge while you clean out (and maybe lick clean) your blender. It will set up more while it’s in the fridge, so let it.
Now chop your fruit. I used a peach in this one because they were local, organic, ripe and in season. I was so stoked, so had to incorporate it! Strawberries are also in season here and taste amazing right now. But I’m sure this could be topped with whatever fresh fruit combo you wanted to do. Admittedly, this one in the picture needed more fruit, so after I ended up chopping up a champagne mango and adding that in. Blueberries would be great with it too, or even pineapple. Decorate it how you see fit. If you are wanting to serve it quickly after you add the fruit, I suggest you pop it in the freezer for like 10 min to make sure that the fruit it chilled, and the coconut-filling is completely set up.