Serving Size: 4

Ingredients:

for the coconut pudding:

• 1/2 cup flaked coconut
• 1 -14 ounce can coconut milk
• 6 tablespoons cornstarch
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• spray oil for the custard cups
• 1 mango
• 3-4 kiwis
• spring of mint, lemon verbena or stevia as optional extra garnish

Directions:

1. Oil 4 individual custard cups.
2. Heat a frying pan and lightly toast the coconut. Stir constantly as the coconut browns very quickly. (We used non-sweetened coconut, as that as all we can get. You can also use the sweetened if you want. If so I would put 1/2 as much sugar in the coconut milk.)
3. Put 1/2 cup of the coconut milk into a small bowl.
4. Add the cornstarch and mix well.
5. Put the rest of the can of coconut milk in a medium saucepan and heat.
6. Add the sugar and stir to blend.
7. Stir over a medium heat until the sugar is dissolved.
8. Slowly add the coconut milk that had been mixed with the cornstarch.
9. Stir well and add the vanilla.
10. Continue stirring vigorously as the mixture cooks. Do not let it boil.
11. Add in the toasted coconut and continue stirring.
12. As it cooks, it becomes quite thick. While stirring, the mixture will come away from the sides of the pan. It will be about 6-8 minutes of cooking and stirring.
13. When it is very thick, spoon the pudding into the 4 individual custard cup.
14. Allow to cool and place in the refrigerator until ready to serve.
15. It should be hardened in 2-3 hours.

to make the purees:

1. Slice the sides of the mango away from the stone. Peel the skin, reserve 1/4 of the mango to slice as garnishing pieces.
2. Cut the mango in pieces, place in a small bowl and puree.
3. If the mango is not very ripe, you may want to add sweetener of some sort. You can use pear juice, agave syrup, a sweet white wine or powdered sugar.
4. Peel the kiwis.
5. Save 1 kiwi to slice for garnishing, puree the rest of the kiwis in a separate bowl from the mango.

To serve the dessert:

1. Peel and thinly slice the remaining piece of mango.
2. Slice the kiwi in thin slices.
3. Un-mold the coconut pudding by “running” a knife around the edge of the custard cup. Or, you can set the cup in a bowl of very hot water for a minute and then un-mold. Un-mold by turning the cup upside down on top of a plate.
4. Spoon a 1-2 tablespoons of mango puree over the coconut.
5. Place 1-2 tablespoons of the kiwi puree on the other side, and garnish with slices of kiwi and mango.
6. We placed a small sprig of stevia leaves on top also as a garnish.

Ingredients:

• 3/4 cup sugar
• 1/2 cup vegan margarine, room temperature (not melted)
• 8 ounces pineapple pieces, crushed or minced
• 1 & 3/4 cups ap flour
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 2/3 cup hazelnuts, chopped
• 1 & 1/2 cup sweetened coconut flakes (divided 3/4 cup and then the rest to roll in)

Directions:

1. Preheat the oven to 350 F / 177 C.
2. Cream the vegan margarine with the sugar until light yellow and fluffy.
3. Add the pineapple and beat until well mixed.
4. Add the flour and baking powder and mix on low speed.
5. Stir in with a spoon the chopped hazelnuts and 3/4 cup of coconut flakes.
6. Mix to a blended batter.
7. Shape the dough into 1 inch balls and roll each ball in the rest of the coconut.
8. Place o a cookie sheet prepared with baking parchment. Bake or 15-18 minutes or until lightly browned on the top.
9. Remove from the oven and allow to cool.

Notes:

The batter was quite wet and sticky. I had problems forming the balls, so wound up taking a spoonful and rolling it in the coconut. It was messy, but worked fine. Place the cookies about 2 inches apart on the cookie sheet as they will spread somewhat. They really taste like paradise.

Please, give the recipe a try as it is really tasty. It’s easy to veganize by using maple syrup instead of honey and change the butter to vegan margarine. Otherwise the recipe is vegan. We used a pumpkin but either butternut squash or pumpkin work well. And, please use a lime not a lemon.

Yield: 4 small individual tarts

Ingredients:

for the crust:

• 1/4 cup ground almonds
• 1/4 cup either rolled oats or granola and or bran
• 1/2 cup whole flour
• 1/4 teaspoon salt
• 2 oz.vegan margarine
• 1 tablespoon agave or maple syrup

for the filling:

• 1 &1/2 cups soy yogurt
• 1/2 coconut flakes
• 3-4 tablespoons powdered sugar, depending on how sweet you want it
• 1 teaspoon coconut flavoring
• 1 teaspoon vanilla flavoring

for the rhubarb:

• 3-4 stalks fresh rhubarb depending on size
• 1 cup water
• splash lemon juice
• 2-3 tablespoons sugar
• optional mint as a garnish

Directions:

to make the crust:

1. Mix the ground almonds, oats, bran and/or flour in a large bowl.
2. Add the salt and mix together.
3. Cut in the vegan margarine until the mixture resembles sand.
4. Add the syrup and mix to form a ball.
5. Place the crust into oiled ramekins or a small spring form.
6. Put most of the dough in the center and using your fingers, press to thin the mixture towards the edges.
7. Place the dough in the refrigerator to harden for 1 hour.
8. Bake at 350 F, in a preheated oven for 5-10 minutes or until golden.
9. Remove from the oven and allow to cool completely before filling.

to make the filling:

1. Combine all the ingredients together.
2. Place in the refrigerator to cool and become semi-solid or thicker.

meanwhile:

1. In a small sauce pan bring the sugar and water to boil.
2. Clean and slice the rhubarb.
3. Turn the heat under sugared water off and add the rhubarb pieces and a splash of lemon juice.
4. Allow the rhubarb to ‘cook’ for 5-10 minutes or so then remove them from the pan and allow to drain and cool. You want the rhubarb to be cooked, but to remain as solid pieces.

to make the tarts:

1. Fill each tart crust with a generous amount of the coconut filling.
2. Add 3 or 4 pieces of rhubarb on top and optionally garnish with mint leaves.

Serving Size: 6

Yield: 1 sheet cake

Ingredients:

for the cake:

• 3 long stalks of rhubarb
• 4 ounces silken tofu
• 1 cup coconut milk
• 1 cup unsweetened coconut flakes
• 1 capful vanilla extract
• 1 capful coconut flavor or almond
• 1&1/4 cups sugar
• 1/2 cup light vegetable oil
• 3/4 teaspoons baking powder
• 3/4 teaspoons baking soda
• 2 & 1/2 cups all purpose flour
• pinch salt
• powdered sugar for dusting

Directions:

1. Preheat the oven to 350 F.
2. Spray a baking sheet with sides or large casserole dish with oil.
3. Line the dish or sheet with baking parchment.
4. Clean and slice the rhubarb to lengths that will fit in the dish or on the baking sheet.
5. Measure the tofu and puree.
6. Add coconut milk and oil and mix.
7. Add the sugar coconut flakes and flavorings.
8. In a separate bowl, mix the dry ingredients.
9. Add the wet ingredients to the dry and mix. I use a spoon as it goes quickly and is not stiff or difficult to do.
10. Pour the batter onto the cookie sheet or in the baking dish.
11. Lay the slices of rhubarb on top of the cake.
12. Place in the oven and bake for 1 hour or until golden on the top.
13. Remove from the oven and allow to cool before removing from the baking dish.

Optionally serve rhubarb compote and soy mascarpone on the side.

To make the soy mascarpone:

1. Mix 1 tablespoon of raw cashew butter to 3 tablespoons of plain soy yogurt.
2. Optionally add a splash of lemon juice, some vanilla extract or if desired, a bit of powdered sugar.

To make the rhubarb compote:

1. Slice 1 cup of rhubarb pieces.
2. Add 1/4 cup of sugar to 1/4 cup water
3. Optionally add a pinch of ginger.
4. Place all in a small sauce pan and simmer lightly until the rhubarb has become soft.

Notes:

We enjoyed this tasty cake served with a dollop of vegan mascarpone and fresh rhubarb compote. I used a large glass casserole dish for this, and as a result the cake was a bit thicker than I wanted. Next time I will make it as a sheet cake.

Serving Size: 4

Ingredients:

• 1/4 cup sugar
• 1 cup unsweetened coconut flakes
• 1 teaspoon cardamom powder
• 1 orange zest and juice
• 1 egg replacement equivalent
• 4 ripe plums halved and stone removed

Directions:

1. Mix the coconut, sugar and cardamom in a bowl.
2. Zest the orange and then juice it.
3. Mix the zest into the coconut mixture and mix well to blend the flavors.
4. Add the egg replacement powder to the juice and beat to a froth.
5. Preheat the oven to 350 F / 177 C.
6. Cut the plums in half and remove the stone.
7. Mix the orange juice egg replacement mixture into the coconut.
8. Fill the “wells” in the plums made from removing the stone with the coconut mixture and pile it slightly high.
9. Place the filled plums in an ovenproof baking dish and bake in the oven for 15-20 minutes or until the coconut is toasted and the plums are somewhat soft.
10. Remove from the oven.
11. Serve garnished with a small scoop of vanilla soy ice cream.

Notes:

adapted from http://www.jamieoliver.com/recipes/fruit-recipes/stuffed-fruit-crumble

Serving Size: 4

Ingredients:

• 3 med. large carrots, peeled and cut into pieces
• 1 onion, chopped
• 2 Tbs. oil
• 1 Tbs. mild curry powder
• 1 cup vegetable bouillon
• 1 can coconut cream
• 1/2 cup orange juice
• 1/2 tsp. mace or nutmeg
• 1/2 tsp. ginger powder
• 1/2 tsp. cinnamon
• coconut flakes and a bit of parsley to garnish

Directions:

1. Saute the chopped onion in the oil until glassy.
2. Add the carrot pieces and further saute.
3. Add the vegetable bouillon and cook until the carrots begin to soften.
4. Add the orange juice.
5. When the carrots are soft, puree.
6. Add the coconut milk and further puree.
7. Bring the pot back to the stove and warm on low heat.
8. Add the spices.
9. Season to taste.
10. Optionally garnish with some coconut flakes and parsley.

The instructions are very clear and easy to follow and it makes a really gourmet tasting soup which is very creamy smooth and ful of flavor.
The only thing I did was to add a pinch of sugar to bring out the sweetness of the carrots and cashews. This recipe makes a lot. I halved the recipe and even had a nice bowl left over for the next day.

Serving Size: 4

Ingredients:

• 1 can coconut cream
• 1 cup coconut flakes, toasted and chopped
• 1 Tbs. corn starch
• 2-3 Tbs. powdered sugar

for the sanddorn mirror

• 1/2-3/4 cup sanddorn syrup or juice
• 1 Tbs. corn starch
• Soyatoo and cinnamon as garnish

Directions:

1. Toast the coconut in a dry frying pan, stirring constantly so as not to burn.
2. Set them aside. If they are unsweetened, add 1 tablespoon of powdered sugar and stir well to mix.
3. Open the can of coconut cream and place in a small sauce pan.
4. Add the corn starch and stir to dissolve the corn starch evenly. Add the powdered sugar and stir well.
5. Heat the coconut cream until it thickens, stirring all the while.
6. When it has become thick, remove from the heat and add the toasted coconut. Taste it and season with more powdered sugar if you find it necessary.
7. Lightly oil the molds you wish to use, and carefully fill the coconut into the molds.
8. Place in the refrigerator to harden, at least 4 hours.
9. If not using molds but rather parfait glasses, then the oil is not necessary.

the sanddorn mirror:

1. To make the berry sauce, put the berry juice or syrup in a sauce pan, add the corn starch and stir well to evenly dissolve the corn starch.
2. Heat until it becomes very thick.
3. If you wish to make a mirror, then spoon the hot sauce onto which ever plates you will be serving it on and allow it to cool.
4. Or, you can place a bit in the bottom of the parfait glass then add some coconut and then topped of with a bit of sauce.

When serving the molds, carefully turn the solidified coconut cream out onto the mirror, garnish with Soyatoo and cinnamon.

Notes:

If you can not get sanddorn berries, you could use goji berries or other berries which are somewhat sour.

Yield: 12

Ingredients:

• 1 cup grated carrots
• 3/4 cup water blended with 1/2 cup chopped dates
• 3 teaspoons almond extract
• 2 cups sweetened shredded coconut
• 1/4 cup wholewheat flour
• 1/4 cup chickpea flour or soy flour
• 1/2 teaspoon salt

Directions:

1. Grate the carrots and place in a bowl.
2. Chop the dates and add the water, allow this to sit for 10 minutes and then mix well, o puree.
3. Add the almond flavor to the date mixture and add to the carrots.
4. In a second bowl, put the coconut, and flours and 1/4 tsp. salt. Mix well, and then add the sweetened carrot mixture.
5. Mix well and allow to stand for 1o minutes.
6. Preheat the oven to 325 degrees.
7. Form the macaroons, but make sure not to make them too large, as then the outside will be too brown, while the inside is still too moist.
8. A size a bit larger than a walnut is what is recommended.
9. Place on a cookie sheet and bake for 30 minutes or until golden brown.

Notes:

Adapted from http://library.thinkquest.org/C004833/recipes_en.shtml