Friday, February 11, 2011
Banana Coconut Dessert for a Movie Watchin' Winter Evening
Yields 3/1/2 Cup Desserts
2 choices for the base of this easy dessert item
1. One Lb of Firm Tofu
2. 1 1/2 C Raw Cashews, soaked 5 hours+, and blended
smooth with a little Safflower or Coconut Oil.
Place your choice of base in a blender and add
2 tsp Oil
1/3 C Coconut, dried shreds
2 tsp Arrowroot Powder, Corn Starch or Flax Meal to firm
2 tsp Lemon Juice
2 tsp Banana Extract/Oil
1 tsp Vanilla Extract
Pinch of Cinnamon and or Allspice
1/2 tsp Salt
1/2 C Vegan Sugar
1 TBSP Maple Syrup(optional)
Blend to achieve a smooth and shiny consistency.
Add a little water or oil for shine
Pour into ramekins, souffle cups or mini tims for a party platter
Sprinkle Coconut shreds to decorate on tops.
Bake at 360 to lightly brown tops.
When removed from hot oven decorate tops with Vegan Chocolate Chips
Add Half a Roasted Banana to the recipe along with a little Turmeric
to counter discoloration from the 'roastedness' of the Banana.
Add Raisins to pre bake mixture and top, post bake, w/chopped Roasted Pecans.
INDIAN STYLE for Banana sensitive people:
Add Chai Spice, Raisins and Pistachios( top w/nuts post bake)
Now double that recipe and freeze a few
Doubled this fills a full Pie Crust.
Pie Crust Recipe , page 241