Annabel Bateman | What Annabel Cooks

Inspiring wellness. Food. Essential Oils. Thyroid. Lifestyle.

  • Home
  • Food
    • 30 Day Wellness Challenge
    • All Recipes
    • AIP Recipes – Auto Immune Protocol
    • Breakfasts
    • Dairy Free
    • Chicken, turkey, duck & fish
    • Christmas
    • Drinks & Smoothies
    • Kitchen Basics – Sauces, Condiments etc
    • Paleo
    • Red Meat
    • Salads
    • Snacks
    • Sweet Treats
    • Thermomix Recipes
    • Vegetable & Side Dishes
    • Videos
    • doTERRA Essential Oil Recipes
    • YIAH herb & spice recipes
    • Daniel Fast Recipes
  • Essential Oils
    • Learn more about essential oils in my Facebook Group
    • How to buy
      • Buy Essential Oils for Thyroid Support
    • Resource Book: The Essential Life
    • Essential Oils 101
    • Essential Oils for Thyroid Support
    • doTERRA Essential Oils for Men
    • Info & Uses on each oil/blend
      • Lemon
      • Peppermint
    • 10 ways to cook with essential oils
    • doTERRA Essential Oil Recipes – Food
  • Kickstart Program
  • Annabel’s Kitchen
    • Kitchen Tips
    • Blog posts
    • Cookbook
      • Buy
      • Book Stockists
      • Cookbook addendum
  • Shop
    • Kickstart Challenge Packages
    • Cookbooks
  • About Annabel
You are here: Home / Recipes (all gluten & grain free) / Dairy Free / heaven on a plate (mango & nectarine coconut crumble pie)

heaven on a plate (mango & nectarine coconut crumble pie)

November 17, 2013 by whatannabelcooks 4 Comments

This dessert is a total winner! We had some fabulous friends over for dinner last night – I had had a request for pulled pork tacos so that was the main course. Sadly no left overs for today. As for dessert I was on a quest to come up with a delicious healthy dessert that was as close to paleo and AIP as possible but not look and taste like  weirdo diet food. I don’t even really know what to call it- one friend said ‘heaven on a plate’ and another ‘crumble-pie’, so here it is. I think I am officially in love with coconut!

heavenonaplateHere is the recipe…

This recipe feeds 8-10.

coconut tart base  – this could be used for any typical tart shell filled with your fav sweet filling.

  • 2 egg whites, lightly whisked
  • 2 cups desiccated coconut
  • 1-2 Tbsp coconut palm sugar (or other sweetener or you could leave it out)
  • 1 Tbsp coconut oil
  1. Preheat oven to 130C.
  2. Mix all ingredients together in a bowl.
  3. Line a  22 cm tart tin (one with a push out bottom) with baking paper and spray the whole tin well. (I didn’t do this and the egg caused the shell to stick a bit to the tin).
  4. Bake for about 30 mins until golden.  Remove from oven and let it cool.

crumble:

  • 1 cup shredded coconut
  • 1 Tbsp coconut palm sugar (or sweetener of your choice)
  • 1/2 cup buckini’s (or if you eat nuts you could use chopped nut of choice)
  • 2 Tbsp coconut oil (melted)
  1. Preheat oven to 160C.
  2. Mix ingredients in a bowl.
  3. Spread out on a baking tray lined with baking paper.
  4. Bake for about 10 mins or until golden.
  5. Remove from oven and cool.

* the crumble will keep in an airtight container for a while (I’d guess a few weeks).

filling: fill the shell with roughly 2 sliced mangos and 3 sliced nectarines.  Sprinkle with the crumble and drizzle with passionfruit pulp.

serve: depending on what you are eating, you can serve with cream, ice cream or yoghurt.

mangonectarinetart2I really wish I had taken a photo of it served up on the plate even though it was a bit ‘deconstructed’, so I made a smaller one today and tucked into it after lunch…

 

 

* this recipe is dairy-free and paleo if you don’t serve with a dairy cream/ice-cream or yoghurt.

If you like it, share it!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Dairy Free, Nut free, Paleo Recipes, Recipes (all gluten & grain free), Sweet Treat Recipes Tagged With: coconut, coconut tart, dairy-free tart, fruit crumble, gluten free tart, mango, nectartine, nut-free crumble, paleo crumble, paleo tart

« green breakfast protein smoothie #2
rainbow noodley salad »

Comments

  1. Bernice says

    November 18, 2013 at 11:24 am

    This is DELICIOUS!!!! I don’t generally like crusts BUT this one is SUPER!!!

    Reply
  2. Susi says

    December 18, 2013 at 1:26 pm

    This will be our Christmas dessert 🙂 what brand Coconut oil do you use… I find mine a bit too strong in flavour?

    Reply
    • whatannabelcooks says

      December 20, 2013 at 11:06 am

      Hi Susi. I’m making it again for Christmas too! The brand I use is Niugini Organics http://www.globalcoconut.com/. I like the jars too! I made it yesterday whilst in Moree with lemon infused olive oil as there was no coc oil it worked too. Merry Christmas! A x

      Reply

Trackbacks

  1. sexy chocolate caramel coconut tart | whatannabelcooks says:
    February 14, 2014 at 2:34 pm

    […] Base: use the base from the Coconut tart shell & crumble […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Contact Annabel

0409 076 040
whatannabelcooks@gmail.com

Join me on social media

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress