5 Ramadhan 1435/2014 ~ Dessert {Coconut Pudding Heart Tarts}

Coconut Dessert 3-001The Dish:
Individual coconut pudding tarts with a gluten-free nut crust (recipe below)

Method of Cooking:
Oven, stove top

I made coconut milk from dried coconut. It doesn’t need preservatives, uses less storage space, tastes fresher than canned milk, and I can make the exact quantity needed without waste.


Food sensitivities and allergies are common among many families. This means dishes require a bit of thinking outside the box.

For example, I wanted to show some Ramadhan love in dessert form so I took a basic recipe for cornstarch pudding from a very old cookbook and made it fit our family’s needs.

I used coconut milk instead of cow’s milk. And the crust —which requires only an 8-minute bake— was made from walnuts and raisins instead of wheat. It’s one of our favorite gluten-free crusts.

I let everything cool down before spooning in the cooked pudding. Then I made hearts with a simple raspberry sauce that was made with a little bit of sugar, cornstarch and defrosted raspberries.

Raisin Nut Crust

  • 1 cup Sun-Maid Golden Raisins
  • 1 cup walnuts

HEAT oven to 375ºF. Spray 9-inch spring-form pan with cooking spray.
PROCESS 1 cup golden raisins and walnuts in food processor until finely chopped, about 30 seconds.
PRESS in bottom and 1/2 inch up sides of spring-form pan.
BAKE 8 minutes or until nuts are toasted and crust is set. Cool completely.

Source: SunMaid.com Light Citrus Cheesecake with Raisin Nut Crust {HERE}



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