This nutritious and delicious dessert is perfect for July 4th! —Diane Hoch
Plums, cut up
Additional blueberries and strawberries for flag decoration
Coconut Oil, melted
Unsweetened Shredded Coconut
Seeds from Vanilla Bean
Coconut Milk, refrigerate overnight
Organic Cane Sugar
In This Recipe
Crust: Preheat oven to 375 degrees. Mix together three flours, add in brown sugar then melted coconut oil. Mix to incorporate and press into the bottom of a rectangular Pyrex baking dish. Bake for 15 minutes. Set aside to cool.
Blueberry Plum Compote: In a medium sauce pan, bring water to a boil. Add the plums, goji berries, ginger and honey. Bring to a slow boil and cook for 15 minutes. With Immersion Blender, puree the sauce until smooth. Bring back to a low boil.
Add arrowroot to cold water and whisk to a slurry. Pour into sauce pan and whisk until thickened and reduced, about 10-15 minutes. Add blueberries and cook on low boil for additional 15 minutes to cook blueberries, incorporate flavor and reduce
Pour compote into crust and refrigerate to set 6-8 hours (overnight is best).
Cream: In a blender (Vitamix works great), add the shredded coconut and vanilla bean seeds and blend until smooth. Add white part only of coconut milk, vanilla and cane sugar and blend to incorporated, scraping down sides and mixing until smooth.
Spread the coconut cream frosting and decorate with fresh berries. Yum!