Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency.
Add vanilla extract and sea salt. Add other ingredients if making variations.
Frost cupcakes.
and remove 1 cup of coconut pulp. Shave into thin slices and
Pour coconut cream into a metal bowl
br>When you remove the coconut cream from the fridge, be
uts, pumpkin seeds, and dried coconut into a food processor. Process
lour, coconut and sugar. Add butter, milk, eggs, passionfruit pulp and lime
Preheat the oven to 350\u00b0F. Grease a 9-inch pie dish.
Combine the coconut, sugar and sifted flour in a large bowl. Add eggs, milk, butter, passion fruit pulp and lemon juice and mix well. Pour the mixture into the prepared dish.
Bake for 45 mins, or until the tart is lightly browned land set. Dust the tart with sifted powdered sugar. Serve it warm or cooled with fresh strawberries.
inegar then fold in shredded coconut. Spoon 6 mounds onto prepared
Line a 6-cup muffin pan with paper liners. Place 1 graham cracker in base of each paper liner, cutting to fit.
Beat cream cheese and sugar until smooth. Add sour cream, coconut cream, lemon zest, lemon juice and coconut. Beat until combined. Mix 2 tbsp with bloomed gelatin and gently heat until gelatin melts. Fold back into main mixture. Distribute between paper liners and chill for 4 hours, or until firm.
To finish, spread 2 tsp lemon curd over each cheesecake. Serve topped with passion fruit pulp.
br>Tips For Trying New Recipes:
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eturn to saucepan along with coconut milk and turmeric. Reduce heat
Peel, core and thinly slice fresh pineapple. Divide among serving plates.
Drizzle with passionfruit pulp, Malibu and coconut.
For tamarind pulp :
Soak tamarind in water
Divide pineapple among 4 serving dishes. Top with with passion fruit pulp.
Drizzle with rum and sprinkle with coconut.
o make fine crumbs. Add coconut and butter; process to combine
Combine coconut, condensed milk and all peels and juices in a large bowl, stirring until thick. Fold in cream.
Spoon into tart cases. Refrigerate until ready to serve. Serve topped with whipped cream and passionfruit pulp.
Gradually stir rice into medium saucepan of boiling water. Boil, uncovered, stirring, about 10 mins or until rice is tender. Drain.
Combine rice, yogurt, coconut milk and sugar in medium bowl. Cover and refrigerate 3 hours. Divide mixture among bowls. Top with banana and passionfruit pulp.
o use in other recipes.
Place the coconut on a cookie
ulse till it is a pulp.
Scrape all of this
it and scoop the pulp out. Cut the pulp into chunks and