Photos: Ben Dearnley. Styling: Janelle
Bloom. Food preparation: Peta Dent.
Recipe development: Kerrie Worner.Coconut Custard Tart
Serves 8, Prep 40 mins, Cook 5 mins
250g packet Butternut Snap Cookie
½ cup desiccated coconut
75g unsalted butter, melted
300ml tub thickened cream, whipped
Fresh blueberries, to serve
FILLING
400ml can coconut milk
1 cup milk
¹⁄³ cup caster sugar
1 tsp vanilla extract
2 egg yolks
2 tblsps custard powder
1 tblsp cornflour1 Grease a 24cm round, loose-base
flan tin (2.5cm deep). Place on a tray.
2 Process cookies in a food processor
until finely crushed. Add coconutandbutter. Process until combined.Pressevenly over the base and upside ofprepared tin. Place tin in refrigerator
while making filling.3 To make filling, combine coconut milk,
milk, sugar and vanilla in a medium
saucepan. Stir over a medium heat
until hot. Do not boil.
4 Place yolks, custard powder and
cornflour in a heatproof bowl. Add
2 tblsps hot milk mixture. Whisk until
combined. Gradually whisk in
remaining hot milk mixture. Return
to same saucepan.
5 Bring to boil, whisking continuously,
over a medium to high heat. Continue to
whisk for a further 2 minutes. Remove
from heat. Pour into flan tin. Spread
evenly. Refrigerate overnight.
6 To serve, remove tart from tin. Top
with cream and blueberries. Cut into
wedges.Smoothie
Two Ways
Serves 2 each,
Prep 10 minsTROPICAL SMOOTHIE
¼ small pineapple (350g)
270ml can coconut milk, chilled
1½ cups frozen mango (200g)
½ cup fresh orange juice
Fresh passionfruit pulp, to serveRASPBERRY
POMEGRANATE
SMOOTHIE
1 ½ cups frozen raspberries
(175g)
270ml can coconut milk, chilled
1 cup pomegranate juice
1 tblsp honey
Toasted shredded coconut,
to serve1 To make tropical smoothie,
cut away skin from pineapple.
Remove eyes.Coarsely chop
flesh.
2 Place pineapple, milk, mango
and juice in a blender. Blend until
smooth (makes 3 cups).
3 Divide between two serving
glasses. Top with passionfruit.
4 To make raspberry and
pomegranate smoothie, combine
raspberries, milk, juice and
honey in a blender. Blend until
smooth (makes 3 cups).
5 Divide between two serving
glasses.Sprinkle with coconut.If you prefer, add 1 tblsp
caster sugar and 1 tsp vanilla
extract to cream before
whipping. Undecorated tart
can be made up to one day
ahead. Keep in an
airtight container.TI P
Leave a can of coconut
milk in the fridge so you
can whip up a smoothie as
required. To toast coconut,
sprinkle over a dry frying
pan. Stir for a few
minutes, or until
golden. Cool.TI P
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