How to make Creamy Coconut Fruit Tarts -
Tart shells filled with stewed mixed fruits and topped with quenelles of creamy desiccated coconut mixture.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Coconut milk (नारियल का दूध), Desiccated coconut (डेसिकेटेट कोकोनट/ सूखे नारियल का बूरा)
Cuisine : Fusion
Course : Desserts
For more recipes related to Creamy Coconut Fruit Tarts checkout Coconut Bread Pudding, Coconut Custard, Coconut Jaggery Pancake, Vietnamese Flan . You can also find more Desserts recipes like Mug Cake Carrot Muffins Coconut Delight Banoffee Cupcakes
Creamy Coconut Fruit Tarts Recipe Card
Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.
Prep Time : 0-5 minutes
Cook time : 3-3.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Creamy Coconut Fruit Tarts Recipe
Coconut milk 2 tablespoons
Desiccated coconut ? cup
tender coconut flesh 50 grams
Orange separated into segments 1
Pineapple finely chopped ½ medium
Apple 1 medium
Pear 1 medium
tarts 12-16
Icing sugar ½ cup
Colourful vermicelli for garnishing
Method
Step 1
Heat a non-stick pan. Add orange segments and pineapple, cover and cook on low heat till the fruits turn soft.
Step 2
Cut apple and pear into small cubes and add to the pan. Mix, cover and cook on medium heat till the apple and pear turns soft.
Step 3
Sift icing sugar into a bowl. Add coconut milk and whisk into a thick mixture. Add desiccated coconut and mix well. Refrigerate for 5-10 minutes.
Step 4
Cut coconut flesh into small cubes.
Step 5
Switch off heat, add coconut flesh cubes to the pan and mix well. Cool to room temperature and refrigerate for 2-3 hours.
Step 6
Place tart shells on a serving plate. Fill them with cooked fruits, top with coconut-sugar mixture quennels and garnish with colourful vermicelli.
Step 7
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
