Vegan, Sugar Free, Gluten Free
When I was little I had what you could call a “dairy addiction”. I ate a lot of dairy. A LOT of dairy. I had a daily addiction to ice cream, I used to buy cartons of plain milk at school and chug them, I just loved all forms of dairy. I remember once eating a litre of dark chocolate ice cream whilst watching Gilmore Girls with my friend. (It was glorious).
But last year I discovered to my horror that I’m lactose intolerant! Weep with me :'( It started with a month or two of going without any dairy to see if that was causing my stomach pains, and lets just say when I tried introducing milk again…it was messy. I’ve pretty much found a substitute for everything now except yogurt. Yogurt is my life, I can’t really live without it for any stretch of time. That’s why the discovery of coconut yogurt for me was a BIG DEAL. And this coconut yogurt is really good!
I don’t know if you’ve heard of Coyo, but it’s a delicious all natural product made out of pure coconut milk. They have fruit flavours, plain yogurt, and even ice cream which I can affirm is very creamy and lovely. Coconut is packed full of health benefits. It can aid in weight loss, indigestion, blood pressure, it boosts your metabolism and is wonderful for your skin. It’s high in fat, but this ‘saturated fat’ is not the terrible idea of saturated fat you have from pictures of beef lard and butter. The fat from coconuts is low in palmitic acid, which is the bad stuff in animal sources of saturated fat. While it does raise your bad cholesterol levels by a degree, it also raises your good cholesterol levels.
Basically if you’re trying to decide between ice cream and coconut, coconut is the healthy option. It doesn’t deserve it’s reputation as a dangerous fat source. (Coconut oil on the other hand is a whole other kettle of fish and I personally don’t cook with high amounts of it). Anyway my point is, Coyo is a very healthy and creamy product. It has no added nasty’s so doesn’t last long in the fridge, but it tastes pure and sweetly of coconut and is a very nice alternative to yogurt.
I’ve decided that this week should be coconut appreciation week. In honour of that I’m making coconut recipes all using Coyo to show you my favourite ways of eating it. (I will admit a lot of it was eaten from a spoon standing in front of the fridge). The caramelised banana and mango combination was inspired by this weeks beautiful clear weather. Goodbye Summer! There is a coconutty walnut base, creamy sweet banana slices and a topping of delicious mango flavoured Coyo sweetened with a little maple syrup.
This was just the way I wanted to take these tarts this morning. You can be as creative as you like! Fill the bases with whatever flavour you choose and I bet fresh berries on top wouldn’t go astray. Make sure you keep these little babies in the fridge so that the bases keep strong. And always use a clean spoon when eating your Coyo! Because there are no added preservatives you have to be a teeny bit more careful. Hope you enjoy!
Coconut, Banana and Mango Tarts:
1 cup walnuts
1 cup sultanas or dates, soaked briefly in water
1/2 cup desiccated coconut
Drain the sultanas or dates well and blend everything together until it forms a loose dough. If you don’t have a strong blender, make sure you crush up the nuts and cut the fruit first. Line 8-10 small tart moulds with plastic wrap or paper and press in the dough on the bottom and up the sides (make sure the bottom is quite thick). Keep in the freezer until ready to fill, to make them easier to use.
For the filling:
1 banana, sliced into dimes
1 tablespoon coconut butter
2 tsp raw sugar
1 tub mango coconut COYO
2-3 tablespoons maple syrup or agave syrup, depending how sweet you want it
Combine the coconut butter and sugar in a small pan. Once melted, add in the banana slices and fry until just caramelised on each side. Place 2-3 pieces in each tart. Blend the coconut yogurt and agave together well. Spoon over the banana pieces. Keep in the fridge until ready to eat. Enjoy!