Pas­sion­fruit co­conut slice

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70g des­ic­cated co­conut 75g macadamia nuts, soaked in cold wa­ter for 1 hour, drained 75g cashew nuts soaked in cold wa­ter for 1 hour, drained

400ml co­conut cream

125g co­conut oil, melted

70g rice malt syrup (see note)

1 tsp vanilla bean paste Pas­sion­fruit pulp and finely grated lime rind, to serve CO­CONUT CRUST

75g des­ic­cated co­conut

75g macadamia nuts

75g cashew nuts

35g co­conut crunch (see note)

100g pit­ted dates

40g co­conut oil, melted

40g rice malt syrup

1 For co­conut crust, grease a 20cm x 30cm cake or slice tin and line it with bak­ing pa­per. Process co­conut and nuts in a food pro­ces­sor un­til finely chopped, add co­conut crunch and dates and process un­til com­bined. Add co­conut oil, rice malt syrup and a pinch of salt, process to com­bine, then press into the base of the tin and re­frig­er­ate un­til firm

(1-2 hours).

2 Process co­conut and nuts in a food pro­ces­sor un­til finely chopped, then add half the co­conut cream and process un­til smooth. Add co­conut oil, rice malt syrup, vanilla and re­main­ing co­conut cream, and process un­til smooth. Spread mix­ture over crust, smooth top and place in freezer un­til firm (1-2 hours). Cover and freeze un­til re­quired. Re­move from freezer 15 mins be­fore serv­ing. To serve, cut with a hot, wet knife into 3cm x 10cm fin­gers; top with pas­sion­fruit pulp and lime rind.

Note:Rice

malt syrup and puffed brown rice are avail­able from health-food shops and se­lect su­per­mar­kets.

Co­conut crunch is avail­able from se­lect del­i­catessens and health-food shops; if it’s un­avail­able, add ex­tra des­ic­cated co­conut in­stead.

Prep time 25 min­utes (plus chill­ing); makes 15-20.

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