Tag Archives: coconut

Coconut Tart with Chocolate Smear

16 Jan

Here is a sweet coconut tart combined with a rich chocolate filling.  This was taken from The Food Matters Cookbook, with substitutions for the egg whites and yolks, and a modification for the unsweetened coconut that the recipe called for because I happened to have sweetened on hand:

  • 2 cups shredded sweetened coconut
  • 1/4 cup sugar
  • 1/4 cup silken tofu
  • 3 separated “eggs” made from Ener-G Egg Replacer or a similar substitution for binding
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt
  • 6 oz. bittersweet chocolate, roughly chopped or in the form of chips
  • 1 cup coconut milk
  1. Preheat the oven to 350 degrees.
  2. Combine the coconut, sugar, silken tofu, 1 egg substitution, vanilla, and salt in a bowl.
  3. Press the mixture into the bottom and sides of a 9- or 8-inch tart pan.  Bake until the tart shell is firm and lightly toasted (the recipe stipulates 10-15 minutes but I think it takes longer due to using tofu as opposed to egg, and it took me over 20 minutes).
  4. Meanwhile, combine the chocolate, 2 egg substitutions, and coconut milk in a saucepan over low heat.  Cook, whisking almost constantly, until the chocolate is completely melted and steaming, but not boiling or separating.
  5. When both the tart shell and the chocolate mixture are ready, take the tart out of the oven and spread the chocolate in it.
  6. Chill the tart in the fridge, uncovered, until it becomes firm.
  7. Cut the tart into wedges to serve.

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Cranberry-Coconut Refrigerator Cookies

25 Dec


Here’s a festive, sweet, yummy cookie that I made for the holidays.  The original recipe can be found in Vegan Cooking for Everyone by Leah Leneman; it actually incorporates dried cherries instead of cranberries, but I find dried cranberries to be easier to obtain and perhaps sweeter and more reminiscent of the season.  Feel free to use either, or to experiment with different types of dried fruit.

Makes about a dozen cookies.

  • 1/4 cup (2 oz.) vegan margarine
  • 1/4 cup sugar
  • 1 cup all-purpose flour (the original recipe calls for whole-wheat flour, but the regular kind keeps the cookies sweeter)
  • Pinch of sea salt or Kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 cup soy milk
  • 1/4 cup shredded coconut
  • 1/4 to 1/3 cup dried cranberries
  1. Beat the margarine and sugar together in a large bowl until light and a little fluffy.
  2. In a separate bowl, mix the flour, salt, and baking powder together.
  3. Add the soy milk to the margarine mixture.  Then add in the flour mixture, then the coconut and cranberries.  Mix well.
  4. Knead the mixture into a dough and form it into a large roll.  Cover with plastic wrap or aluminum foil and place in the refrigerator to chill for several hours.
  5. Preheat the oven to 325 degrees.
  6. When ready, take the roll out of the refrigerator, remove the wrap, and slice into 1/4-inch thick round cookies.
  7. Place the cookies on an oiled baking sheet, and bake for about 10 minutes.  Pierce a few of them with a fork or toothpick to test and make sure it comes out clean.
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