Macadamia-Coconut-Lime Tartlets

It's official: I have tartlet fever.

If you read my recent Chocolate, Pistachio, and Mascarpone Tartlets post, you saw my attempt at a semi-healthy dessert, perfectly portioned for those who crave moderation, and rich and delicious for those who crave decadence. 

In addition to moderation and decadence, Hoosband and I have been craving desserts we actually feel good about sharing with our two-year-old. These particular tartlets are made from nuts, coconut, coconut oil, lime juice, and a modest combo of unrefined sweeteners. I feel pretty good about that. 

Their coconut-lime flavor profile is inspired by a frozen drink Hoosband and I had years ago on our honeymoon in Mexico called a white sand--something else I've been craving. 

Macadamia nuts pair well with the flavors of coconut and lime, while adding creaminess and body to the filling and structure and crunch to the crust. 

Like the chocolate-pistachio tartlets, today's tartlets are no-bake and grain/gluten free. With the subtraction of the mascarpone, however, these tartlets are also dairy-free, though still not technically raw or vegan, due to the coconut palm sugar in the crust and the honey in the filling, respectively.

It is important to use virgin coconut oil in this recipe, as refined coconut oil lacks the essential coconut flavor and aroma. 

Due to their high coconut-oil content, these tartlets require at least 8 hours in the fridge to set up and should be stored in the fridge right up until consumption for best results. When the filling is set, the texture should be like a cross between lime curd and custard, similar to a key lime pie, and firm enough to slice if desired.

The tartlets can also be frozen overnight, resulting in a much firmer, more ice-cream-like texture.

Macadamia-Coconut-Lime Tartlets

for the crust

2/3 cups grated coconut (raw and unsweetened)

3 T coconut palm sugar (substitute with brown sugar if desired)

1/4 tsp fine salt

2/3 cups raw macadamia nuts

2 T virgin coconut oil

for the filling

2/3 cup raw macadamia nuts

1/4 cup freshly squeezed lime juice

1/4 tsp freshly grated lime zest (try to avoid using any of the white pith)

3 T honey (I used Texas brush honey)

1/4 cup virgin coconut oil

Place muffin liners in each of six large muffin cups. I use regular-sized muffin liners in large cups--the larger cups just allow the liners to lay out a little wider. If you do not have a large-cup muffin pan, just use six cups in a standard-size muffin pan.

Place 1/3 cup grated coconut, the coconut palm sugar, and salt in the bowl of a food processor, and process till very finely ground. Add 2/3 cup macadamia nuts, the coconut oil, and remaining grated coconut, and process just until the nuts are ground to very small pieces and the mixture looks like very coarse, damp sand. 

Be sure not to over-process the mixture, as it will become nut butter and be too goopy to work with. If this does happen accidentally, add a an extra 3-4 tablespoons of grated coconut and pulse just enough to combine. The coconut will absorb some of the excess liquid and add more structure.

Divide the mixture evenly among the six prepared cups (1 1/2-2 T per cup). 

Use your fingers to press the mixture firmly into the bottom and about 1/2 inch up the sides of each cup.

Chill while you prepare the filling. 

Rinse and dry the food processor bowl, blade, and lid. Place 2/3 cup macadamia nuts in the processor and process until very smooth, the consistency of freshly ground peanut butter. 

Add the remaining filling ingredients and process until completely smooth. 

Pour the filling into the tart shells, dividing it evenly among the six cups. 

Place the muffin tin in the refrigerator and chill for at least 8 hours or till set. 

Store the set tartlets in airtight containers in the fridge until ready to serve, up to one week. 

If desired, garnish with some finely chopped macadamia nuts and fresh lime zest, or try a dollop of Whipped Coconut Cream.

Makes 6 tartlets.

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Whipped Coconut Cream

The Setting: A gloomily overcast day, complete with severe weather warnings. Here's hoping the storms stay away!

The Soundtrack: Educational programming on PBS. Why was this not my go-to for TV-time all along?

Steaming up the Oven: Nothing in the oven, but there's Vietnamese Chicken Salad, a la Hot Sour Salty Sweet in the fridge!

The Scenario: I've been working on a post about a composed dessert that involves whipped coconut cream. As I've been writing and editing and amending and basically creating an appendix-worth of notes just on the whipped cream section, I had to switch gears and make this a post of its own--composed dessert to come tomorrow.

Please forgive the long-winded post--it's been a bit of a journey.

So I don't know if I've mentioned it, but in January I discovered I'm lactose intolerant. I guess it was sort of a latent situation. I've never been much of a milk drinker, and you kind of expect to get sick when you eat a whole container of ice cream, so I never thought much about it. Then in December I started getting these terrible stomach pains (I'd been chowing down pretty aggressively on my toddler's string cheese and adding skim lattes back to the diet after a year-and-a-half hiatus from my green-and-white-cup addiction), and the doctor told me to cut out dairy.

I was bummed. Fortunately, my favorite aged cheeses were pretty much lactose free (most of the milk's lactose is converted into lactic acid in the cheese-making/aging process), but certain cheeses, butter, ice cream, and whipped cream were solidly in the danger zone.

Cutting back on plain milk wasn't an issue. I'd been using almond or coconut milk in my cereal for years, and I'd often replace butter with coconut oil. But what use in place of whipped cream?

I'd been thinking about experimenting with some combination of coconut milk and coconut oil (for added fat content), but suddenly, with perfect timing, I started seeing multiple references on Pinterest to what appeared to be the whipped coconut cream of my dreams.

The instructions all seemed fairly straightforward: scoop off the solidified fatty layer from the top of a can of coconut milk, add sweetener and flavorings, and whip.

Of course! I had gotten so used to using the coconut milk that comes in a milk carton that I had completely forgotten the canned version has a convenient cream layer just begging to be whipped! It was the answer to my problem--in theory.

In practice, however, it wasn't quite so dreamy.

You may have seen my reference to my first whipped-coconut-cream attempt in my No-Bake Irish Cream Cheesecakes post. I got the stuff to whip up only after adding dairy cream to the mixture and switching from my beloved electric whisk to the good-old manual method and an extra dose of elbow grease. At the time I credited the addition of dairy cream for my eventual success at achieving those covet-worthy peaks, but it turns out the method of whipping made the difference.

I learned this lesson in my second attempt. This time I employed the electric stand mixer. At first it looked like soft peaks were seconds away. The mixture seemed to be taking in air and getting ever-so-slightly more voluminous--and then it separated into liquid and clumps. Suddenly and without warning, I had a curdled mess.

Unwilling to concede defeat, I dumped the mixture into the blender and blitzed it back into a homogeneous substance. Now it just looked like milk. I poured it into a Tupperware container and put it in time out (in the fridge) for bad behavior.

A few hours later I shrugged my shoulders, removed the mixture from the fridge, transferred it to a large, metal mixing bowl, and got out the old trusty whisk. Within a minute or two of hand-whipping and sheer determination, I had this:

It was exquisite.

Feeling like I had landed on perfection like Dorothy landing on the Wicked Witch of the East (happy to be out of the storm, but not quite sure I could write a travel guide on how to get from Kansas to Oz), I knew I had to try this whole thing one more time and attempt to streamline the process.

So here, at long last, are my pointers for success:

1. Some of the recipes I found via Pinterest suggested chilling the can of coconut milk ahead of time to make it easier to separate the cream from the water. This does help to drastically define the layers, but it makes the cream very hard and crumbly. I actually found it easier to work with at room temperature. Just use a fork to remove the soft cream--the tines allow any excess water drain off into the can.

This is the absolute wettest a forkful should be. It's OK to leave a few floaters in the can.

This is what you should end up with cream-wise:

2. The cream above is pictured in a mixing bowl, but I've found the best process is to begin in the blender, preferably a VitaMix or similarly beastly apparatus. Add your sweetener and flavoring of choice--I've tried various combinations of honey (1 T) or powdered sugar (1 1/2 T) and vanilla extract (1 tsp) or vanilla bean paste (1 tsp) and/or coconut rum (1 tsp)--and blend on high for about 30 seconds or until you have what looks like slightly frothy milk.

Transfer to a small container and chill for at least an hour. The mixture will thicken slightly in the fridge, but it has not yet reached its full potential.

3. Transfer the cream to a large, metal mixing bowl and use a wire whisk to whip it just until it holds soft peaks.

Use immediately or store in an airtight container in the fridge for up to four days. It will become slightly firmer in the fridge, but it will be just as easy to dollop!

Thanks for reading! Here's to Being the Secret Ingredient in your life.

Dulce de Coco Cake

The Setting: A beautiful day in the Bend. If only it were warm enough to venture outdoors....

The Soundtrack: Say Yes to the Dress. Why can't I stop watching?

Steaming up the Oven: Sausage and veggie pizza.

The Scenario: Despite appearances, this is not a cookie. But with crunchy, toasted coconut on the outside and gooey, coconut-milk caramel on the inside, this is one cake that's sure to cater to your coconut cravings.

Hoosband has always been a huge fan of coconut.

I, however, have historically steered clear of the stuff.

My opinions on the matter could have best been summed up by Tallahasse's  reaction to finding a truck full of Sno Balls on the side of the road in the modern cult classic Zombieland: "I hate coconut. Not the taste, the consistency."

My fondness of coconut rum and Thai curries was proof positive that the taste of coconut wasn't keeping me away. The texture, on the other hand, I always felt was somewhat suggestive of freshly clipped toenails--an offense I simply couldn't see past.

Recently and inexplicably, though, I seem to be coming around.

Visiting Nashville a few weekends ago, I couldn't get enough of my mother-in-law's incredible, homemade German-chocolate cake with oozing layers of coconut-filled icing.

And once back in the Bend, the first thing I wanted to do was hit the baking aisle and dig out my bundt pan so I could put my own spin on coconut cake.

It's pretty clear where the inspiration for this cake comes from.

It's Girl Scout cookie time. And as such, the Internet has been inundated with copycat recipes and heated debate over the "true name" of what some call Samoas and others call Caramel deLites (turns out they're both legit, just produced by two different bakeries).

Hoosband had been mourning our decision not to place an order with our local Girl Scout this year, so I wanted to surprise him with something suggestive of his favorite cookie. While I love a good copycat challenge (Oreos, E.L. Fudge, Oatmeal Creme Pies, Cranberry Bliss Bars, etc.), this time I thought I'd take my homage in a different direction.

I envisioned a butter cake coated in chocolate, caramel, and coconut with a tunnel of caramel running throughout.

My initial concept involved traditional dulce de leche (made from dairy milk), but I wondered if I could amp up the coconut flavor a little by making dulce de coco instead.

The experiment paid off. While classic dulce de leche has a richer caramel color and flavor, the dulce de coco has the same thick, gooey texture and sweetness, plus the deep and delicious taste of coconut.

At one point I considered going truly loco for coco and swapping out all the butter in the cake for coconut oil, but two factors held me back:

1) I wanted the richness...actually...the buttery-ness of the butter to compliment the coconut and chocolate for a deeper, more well-rounded flavor.

2) Butter is pretty cheap. Coconut oil is not. Since this whole thing was an experiment, I figured I'd rather it be a relatively inexpensive one.

If, however, you'd like to make this cake dairy-free, it would be a simple swap to make!

 Dulce de Coco Cake
The toasted coconut on top and the tunnel of dulce de coco running throughout are the stars of this cake. The dulce de coco takes a while to make but can be prepared up to a week in advance if desired.

~for the dulce de coco~
2 cans unsweetened coconut milk (look for it in the international aisle near the Thai items)
2/3 cup brown sugar
1/4 tsp sea salt
1 tsp pure vanilla extract

Combine the coconut milk and brown sugar in a medium-sized saucepan over medium heat, stirring to dissolve the sugar.

When the mixture begins to bubble, turn the heat to med-low and continue to cook for about 4 hours, stirring occasionally and adjusting the heat if necessary to prevent scorching, until the mixture has reduced by about half, is light tan/dark blonde in color, and is very thick but still free flowing.

Remove from heat and stir in the salt and vanilla. Use a rubber spatula to push the mixture through a sieve into a bowl or storage container. Allow to cool completely at room temperature before covering and storing in the fridge for up to one week. You should have about 1 1/2 cups dulce de coco.

~for the cake~
1 stick (1/2 cup) unsalted butter, left out at room temp for 20-30 min (does not need to be completely softened)
2/3 cup sugar
2 large eggs
1 tsp pure vanilla extract
1 tsp coconut rum (optional)
1 cup cake flour
1/2 tsp fine salt
1/2 tsp baking powder
dulce de coco from above

Preheat oven to 325 degrees F. Butter and flour a standard-sized bundt pan. I just place a T or so of flour in the pan after I butter it, cover the top with plastic wrap, and shake it until the entire pan is lightly coated. 

Any excess flour can be shaken out into the sink.

Beat the butter with an electric mixer until smooth. Add the sugar and beat until the mixture is light and fluffy. Add the eggs, vanilla, and rum (if using) and beat on med-high speed for 3-4 minutes, scraping down the bowl as necessary. Don't worry if the mixture looks broken or curdled--it will look like yummy batter once the dry ingredients are added.

In a small bowl, whisk together the flour, salt, and baking powder. Add the flour mixture to the butter mixer and beat on low speed 30 seconds just to incorporate. Scrape down the bowl if needed, increase speed to medium, and beat an additional 30 seconds.

Transfer the dough to the prepared bundt pan, using a spatula to help spread it around evenly.

Drop 8-10 T of the dulce de coco, evenly spaced, on top of the batter.

Drag a knife or spatula through the dulce de coco to connect/distribute the spoonfuls and push them down slightly in to the batter.

Reserve the remaining dulce de coco for the glaze.

Bake the cake at 325 degrees Fahrenheit for 40-45 minutes, or until the top is golden and the cake is set.

Allow to cool in the pan for at least one hour before running a knife along the edges (if needed) and inverting over a cooling rack. If the cake is at all warm at this point, allow to cool completely on the cooling rack.

~for topping~
2 squares Baker's semisweet chocolate*, divided
2 squares Ghirardelli unsweetened chocolate, divided*
1 tsp coconut oil, divided
1 cup sweetened coconut
2 1/2 T butter
2 tsp cornstarch

Place one square of Baker's chocolate, one square of Ghirardelli chocolate, and 1/2 tsp of coconut oil in a microwave-safe cup or bowl. Microwave for 30 seconds. Stir until completely smooth.

Use a pastry brush to paint the entire bottom (flat side) of the bundt cake, extending the chocolate about 1 inch down the sides of the cake. This should take every bit of the melted chocolate.

Allow to harden completely at room temperature. Don't wash out the chocolate bowl.

Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out evenly on a rimmed baking sheet. Bake for 5 minutes. Take the baking sheet out and use a spatula to toss/redistribute the coconut so that the golden bits around the edges are in the center and the whiter parts are on the edges. Return to the 350-degree oven for 5 more minutes. Let cool.

Once the chocolate has hardened and the coconut has cooled, prepare the glaze:

Place the dulce de coco and the butter in a microwave-safe bowl and microwavw for 30 seconds. Transfer to a blender or food processor along with the cornstarch. Blend until smooth. Transfer the mixture back to the dulce de coco container if desired.

Carefully turn the cake over so that the chocolate-coated side is on the bottom.

Use a clean pastry brush to coat the top and sides of the cake with the dulce de coco mixture.

Use your hands to gently apply the toasted coconut all over the glazed cake.

Place the remaining squares of chocolate and the remaining 1/2 tsp coconut oil in the same chocolate bowl used before. Microwave for 30 seconds and stir until completely smooth. Use a fork or spoon to drizzle the melted chocolate all over the top of the cake.

Allow chocolate to set at room temperature before cutting. Store tightly wrapped at room temperature for up to three days.

*You don't necessarily have to use these brands of chocolate. This is just the combination that I know works well for this application and with these instructions.

Thanks for reading! Here's to Being the Secret Ingredient in your life.