COCONUT TART!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances the coconut flavor and is a dairy-free option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a unique flavor while brown sugar can be more economical.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is dairy-free while evaporated milk can be cost-effective.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative for binding.

Cut the fresh coconuts out of their shell and wash them.

Cut the coconuts into pieces and place them in a blender with 1 cup of warm water.

Blend the coconut for about a minute.

In a pot, combine the blended coconut, cinnamon bark, and 2 cups of sugar. Cook on medium heat for about 40 minutes, stirring occasionally.

Add 1 teaspoon of vanilla and fresh nutmeg to the pot after 40 minutes.

Remove the cinnamon bark after the coconut mixture has been cooking for about an hour and let it cool.

For the dough, mix 5 pounds of flour, 2.5 tablespoons of baking powder, 2 tablespoons of salt, and 2 tablespoons of sugar in a bowl.

Add 1.25 cups of olive oil and 4 cups of water to the dry ingredients and mix well, using hands or a mixer.

Knead the dough for about 5-7 minutes, then cover with a damp cloth and let it sit for 10 minutes.

Roll the dough into about 18 small balls and cover with a wet paper towel for 5 minutes.

Prepare the baking pan by greasing it and rolling out the dough.

Place 2.5 tablespoons of the coconut mixture in the center of the rolled-out dough, wet the edges with water, and seal with a fork.

Poke holes in the top of the tarts with a toothpick and place them in the oven at 375°F for 30-40 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens