Sunday, 22 August 2010

Coconut Lime Cuptarts

Lime and coconut are one of those great combinations that just scream ‘summer’! I had a couple of limes needing using and a carton of organic coconut milk made from the pulp and juice of green coconuts, which I thought would complement the zing of the lime. It was a bit of an experiment, which luckily turned out perfectly first time. The result is basically a hybrid cupcake / tart – so cuptarts sums them up nicely. Love that word!


1 cup walnuts

1 cup desiccated coconut

½ cup stoned dates

Tiny pinch Celtic sea salt or Himalayan crystal salt

1 cup desiccated coconut

¼ cup lime juice (2 limes)

½ cup coconut milk

2 dessertspoons lecithin

5 dessertspoons liquid coconut oil

2 dessertspoons raw agave

2 tsp vanilla extract

Add the ingredients for the base to the food processor and process until crumbly (be careful not to overprocess the walnuts). Transfer to a bowl and refrigerate. Then add all the filling ingredients to the food processor and blend until evenly mixed. Transfer to a separate bowl and place in fridge for a couple of hours to thicken. To assemble the cuptarts, firmly press the base mixture into the bottom of each silicone muffin mould and around the edges, creating a well in the centre. Spoon a generous amount of lime and coconut filling into each cuptart and decorate with shredded coconut.


Saschi said...

you put martha stewart to shame!
and to top it off .... it bet you're skinny too........

Cosmic Goddess said...

Thanks for all your lovely comments, Connie – you are way too kind! My other half will happily vouch for the fact that I am no domestic goddess… don’t think Martha need worry :-)

Saschi said...

how long have you been eating raw foods? what motivated you to do so?

Saschi said...

oh also! i love the Junk Gypsy Co! what a great site and what a wonderful lifestyle. i have always wanted to visit ireland! i am irish - cherokee.

Sarah-Jane - said...

could have fooled us - your photos always look devine !

Cosmic Goddess said...

Connie, I’ve been a raw food enthusiast for a couple of years now and try to eat at least 60% raw (veggies, fruit, seeds, nuts, etc). I’ve always preferred natural ingredients in their raw state and find I have more energy and think more clearly when I cut out as much processed food as possible. It’s much easier, of course, to eat predominantly raw in the summer months when the weather is warm and there’s so much fresh produce in season – come the winter though, I’m craving hearty casseroles and steaming bowls of soup! Some raw foodists swear by a 90 or 100% raw diet, but for me it’s about striking a happy balance between raw and cooked foods as I still enjoy eating fish and meat a couple of times a week. If you’re interested in reading more, this is a great article explaining the basics of the raw food lifestyle: