Gluten Free Coconut Tart

Ingredients:

• 4 eggs
• 1 cup caster sugar (aka superfine sugar)
• 1/2 cup plain flour or 1/2 cup gluten-free flour
• 100 g slivered almonds, toasted
• 1 cup desiccated coconut
• zest of one orange
• 1/4 cup orange juice (1 to 1.5 oranges)
• 1/2 cup lemon juice (1 to 2 lemons)
• 125 g butter, melted
• 1 cup milk

Directions:

1. Preheat your oven to 160 degrees centigrade.
2. Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture.
3. Place all of the ingredients in a food processor and process for one minute.
4. Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken.
5. The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving.
6. (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.)

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Coconut Cupcakes With White Chocolate

Ingredients:

For the Cupcakes

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 3 large egg whites
• 3/4 cup coconut milk or 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup sugar
• 1/2 cup unsalted butter, room temperature (1 stick)
• 1 cup sweetened flaked coconut

Frosting

• 8 ounces cream cheese, room temperature (do not use nonfat)
• 1/2 cup unsalted butter, room temperature (1 stick)
• 2 ounces white chocolate, melted
• 1/2 lime, juice of
• 2 cups powdered sugar
• 1 1/2 cups sweetened flaked coconut (for topping)

Directions:

1. Preheat oven to 350°F.
2. Line a regular sized muffin tin with cupcake papers.
3. Sift flour, baking powder and salt together in a bowl.
4. In a measuring cup combine egg whites, coconut milk and extracts.
5. Cream together sugar and butter with an electric mixer on medium speed.
6. Blend until butter lightens in color and texture, 4 minutes.
7. Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
8. Fold in coconut using a rubber spatula.
9. Scoop batter into prepared tin, filling each about 3/4 full.
10. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
11. Cool in the pan 5 minutes; remove completely.
12. For frosting, beat cream cheese and butter with an electric mixer until smooth.
13. Add melted white chocolate and lime juice; beat to blend.
14. Add powdered sugar and beat until smooth (it will be gooey).
15. Spread 3 Tbsp frosting on each cupcake.
16. Top cupcakes with coconut.

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Coconut Dream Dessert

Ingredients:

• 1 cup flour
• 1/2 cup butter or 1/2 cup margarine
• 1/2-1 cup chopped pecans (depends on how nutty you like things)

Filling 1st layer

• 1 cup powdered sugar
• 8 ounces cream cheese, softened
• 8 ounces Cool Whip

Filling 2nd layer

• 2 (3 ounce) packages cook and serve coconut pudding mix
• 4 cups milk

Garnish

• 8 ounces Cool Whip
• 1/2 cup toasted coconut
• 1/4 cup chopped pecans

Directions:

Crust:

1. Mix all ingredients together and press in the bottom of a 9x13-inch pan.
2. Cook at 350°F for 15 minutes (or till lightly browned).
3. Set aside and allow to cool.

1st layer:

1. Beat cream cheese and powdered sugar in a medium bowl till smooth.
2. Fold in whipped cream and spread over cooled crust.

Layer 2:

1. Cook the pudding with the milk according to package directions and allow to cool with plastic Wrap on top to prevent a "skin" from forming.
2. After it has cooled spread with Cool Whip and sprinkle coconut and pecans on top.
3. Chill and serve.
4. Prep time does not include cool down time for pudding.

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