Coconut Bliss: Tartelette Trio
(Use organic whenever possible.)
1 cup raw macadamia nuts
3 cups shredded coconut
3 tbsp lemon zest, freshly grated
¹⁄³ cup agave syrup
2 tbsp lemon juice, freshly squeezed
¹⁄8 tsp vanilla extract
Pinch of salt
1 cup blueberries, fresh or frozen
1 tbsp lemon juice, freshly squeezed
¹⁄8 cup coconut sugar
Coconut Bliss Vanilla Island
Coconut Bliss Summer Berry Swirl
Coconut Bliss Strawberry Love Bars with fresh strawberries
Add all crust ingredients except lemon juice to food processor. Pulse until combined. Add lemon juice and pulse until dough comes together. Cover a cookie sheet with plastic wrap and press dough into cookie cutter or mold. Freeze until firm (20-30 minutes).
Add frozen or fresh blueberries, sugar and lemon juice to a sauce pan. Simmer over medium heat, stirring frequently, for about 10 minutes until saucy. Strain through a fine mesh sieve and cool completely.
Scoop Coconut Bliss Vanilla Island into crust. Using the back of a spoon, make a depression in center of the ice cream. Drizzle compote into Coconut Bliss and garnish with dried blueberries and lemon zest. Freeze until ready to serve.
Scoop Coconut Bliss Summer Berry Swirl into crust and garnish with a mint leaf. Freeze until ready to serve.
Remove the sticks from 2 Coconut Bliss Strawberry Love Bars. Blend the bars with ½ cup of fresh strawberries. Pour mixture into crust and garnish with a sliced strawberry.
Freeze until ready to serve.