Coconut Archives - Page 4 of 4 - Coconut and Berries

L is for…Lucuma!

This is the first recipe on Coconut and Berries made in my new home! I moved into my own flat just yesterday! I’m having a few internet issues so you’ll have to excuse me for posting later than usual and probably commenting less too. Hopefully I’ll get things sorted soon so I don’t have to go and pay for tea in a café forever just to blog!

Lucuma is the sweet fruit from the Peruvian Lucuma Tree. The raw powder can be used as a sweetener in foods and has a delicious caramel maple-y flavour. I first tried it in what is still the best ice cream I’ve ever had- the Raw Lucuma & Pecan Ice Cream from Inspiral Café in Camden, London.

Lucuma is considered a “superfood” since it boasts a variety of nutrients, including vitamins, minerals and fibre. I’m generally a little sceptical of “superfoods” and prefer to just think of them as ingredients like any other, rather than supplements. It just so happens that I love the taste of lucuma which is what has earned it its place in my kitchen, rather than its supposed health benefits. You’ll have to make your own mind up about it!

As I’ve just moved in I don’t have any desserts or snacks hanging out in my freezer, so to keep my sweet tooth happy and to give me a little energy boost whilst I’m sorting I made these Lemon Lucuma Raw Macaroons.

I think the Lucuma, Coconut and Lemon are lovely together and the lemon also prevents these from being too sweet, as raw desserts can be. No cooking or cooling time needed, just whiz everything together in your food processor and you can be enjoying these in 10 minutes.

Raw Lemon-Lucuma Macaroons:

Even if you don’t believe in “superfoods” these bite-sized treats are still very healthy. They’re satisfying too because of the protein, fat and fibre provided by the almonds, coconut and flax.

1/2C Almonds
1/4C Soft pitted dates
1/2t Vanilla extract
1/2t Lemon extract (if unavailable, add a little extra lemon zest)
Zest of one lemon
1t Lemon juice
1 1/2T Maple Syrup
2T Ground flaxseed
2T Lucuma
1/2C Shredded Coconut (+ 1/4C for rolling)

Pulse almonds in a food processor until coarsely ground. Add dates through to lucuma and process until a sticky dough forms. It should stick together when pinched between finger and thumb.

Add Shredded coconut and pulse briefly to incorporate.

Shape mixture into 12 macaroons and flatten slightly. Roll in remaining shredded coconut.

Makes 12

I’m submitting this recipe to Wellness Weekends and Raw Food Thursdays

These have a great chewy texture and hold together easily too, with no need for any time in the fridge. I’m looking forward to trying other flavours with the same base ingredients and different extracts and add-ins- I think vanilla with cacao nibs,almond, maca, hazelnut and chocolate would all be good.

Since lucuma is a powder it can be used in so many types of recipes. Here are a few I’ve got my eye on:

Lori and Michelle of Purely Twins have a Cashew Lucuma Frosting recipe that looks divine, especially spread in a thick layer on top of their pumpkin squares.

These Butterscotch-Tahini Bars use lucuma as a main ingredient and look as if they’d taste like “Caramac” bars if anyone remembers those…?

Ricki’s Lucuma-Walnut-Coconut Butter looks like another fabulous speedy recipe. I bet it would be delicious as a dip for crunchy apple slices

As usual, I want to know what you’ve made or want to make with today’s ingredient!

Have you tried Lucuma? What do you think about “superfoods”?

Raw desserts are my favourite. Rich, creamy and often substantial but without leaving you feeling like you just ate a brick.

Being vegan does mean it’s pretty much impossible to buy dessert out (in Oxford at least) and I’ve been pretty pushed for time recently with studying and exams sadly leaving me limited opportunity for kitchen fun. I’m someone who needs a sweet fix every day and I’ve been making do with fruit, dark chocolate and snack bars. But…the snack bars and the chocolate have run out and fruit alone isn’t cutting the mustard. So, now I’m free as a bird, I decided it was time to remedy the lack of dessert asap.

I had a mango waiting to be eaten and thought a tart with a sweet and tangy mango layer would be yummy. The typical base for a creamy raw dessert is cashews, but as you might have read in my last post, I’m trying to use up things I’ve got and my cashews ran out a while ago. Not giving up on my dessert that easily I had to come up with another option. I remembered some delicious lemon tarts I made a few months ago which used agar flakes and coconut butter for creaminess and to thicken up the filling and thought I’d adapt the recipe for a mango variety.

Raw Mango Coconut Tartlets:

(Adapted from Fragrant Vanilla Cake)

Crust:

1/2C Almond Meal (a scant 1/2 cup whole almonds ground in a food processor)
1/2C Shredded coconut
3/4C Dates (Prunes also work!)
1/8t Salt

Mango Layer:

1T Agar flakes
6T Hot water
1 1/2C Diced mango
3T Lemon juice
2T Agave nectar
1T Coconut oil, melted
3T Coconut butter, melted (I used homemade but also recommend Artisana brand)

Coconut Flakes to top

Combine ingredients for the crust in a food processor, adding the dates in gradually as you may need more or less depending on how soft they are. The mixture should start to stick together.

Divide the crust mixture between 6 silicone muffin cases (you could use any tart tins you have or even ramekins lined with cling film). Press firmly to form a base. Put the tartlets in the fridge or freezer to firm up while you make the mango layer.

For the mango cream, dissolve the agar flakes in hot water and leave to cool while you get the other ingredients ready. In a blender, blend together all the remaining ingredients along with the agar mixture until you get a nice smooth creamy consistency. Taste for sweetness, you may want a touch more agave or lemon juice depending on your preference and the ripeness of your mango.

Divide the mango cream between the cases and tap down hard on a counter to remove air bubbles. Place in freezer for a few hours to firm up completely before removing from the cases. Pop tartlets out of cases and allow to sit in the fridge or at room temperature until the mango layer has softened up. Not too long or it will melt everywhere!

Top with coconut flakes to serve

Makes 6

(Stored in the freezer these will keep for several weeks)

PRINT RECIPE HERE

I love mango in savoury dishes too- grain + bean salads, kale salads with avocado + toasted nuts, fruity salsa for a dip or to serve with tacos.

What’s your favourite mango recipe?

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