Coconut and Whole Wheat Chicken Tenders
You can never have too many main course recipes, so give Coconut and Whole Wheat Chicken Tenders a try.
Coconut Custard Tarts With Dark Chocolate
Details
- Servings: 24
- Dairy-Free: True
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Ingredients
- Crust
- 1 cup whole wheat white flour
- cup coconut oil
- 1/2 teaspoon salt
- 8 tablespoons water
- cup flour
- 2/3 cup vegan sugar
- 3 tablespoons agave nectar
- 2 1/2 teaspoons agar agar flakes
- 14 ounces can "lite" coconut milk
- 2 teaspoons coconut extract
- 1/2 cup unsweetened shredded coconut
Instructions
Preheat oven to 375 degrees Fahrenheit.
Spray a 2 dozen mini muffin pan with coconut spray
In a small bowl, combine salt and flour.
With a pastry cutter, blend in coconut oil with flour until it resembles coarse sand.
Add the water a little at a time and blend and for in a ball. (Do not overwork)
Split dough using a tablespoon of dough for each mini muffin section until evenly distributed.
Bake for 15 minutes and remove from oven and cool. Prepare filling.
In a medium sauce pan, add the flour, vegan sugar and agar flakes to pan.
Add coconut milk and place on medium heat and continue whisking until mixture thickens.
There should not be any clumps but the mixture will continue to be smooth while whisking.
Place filling in a glass bowl and chill over ice water for 10-15 minutes.
Remove from water and add shredded coconut.
Cut a half inch piece of your favorite chocolate and place in the middle of each pie.
Can be refrigerated before serving and can also be prepared the night before.
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