Devine Coconut Tart

I can not describe in my own words, how I love this recipe! Each mouthful of this tropical intense tasting heaven moves my mind strait to the tropical countries! The mixture of creamy coconut, sweet fresh berries and sour berry jam brings all flavours into perfect balance. I must admit, every time I make it, it becomes my dinner and I can't help it! Without prolonging any further here is the recipe, so pull up your sleeves and find out for yourself how delicious it is!

Cake Ingredients:

• 250g dates, soaked in water for at least an hour

• 140g coconut shreds

• 500ml of frozen or fresh mixed berries

• Half packet of creamed, solid coconut

• 1 teaspoon honey

• 1/2 teaspoon of vanilla bean paste, or half of vanilla pod

• 500g of fresh berries for garnish

Here is what to do:

1. Prepare your tray and spread it with coconut oil thinly, then dust with almond flour

2. Drain dates and mix with coconut shreds in the food processor until well combined; evenly spread on the cake base; place aside

3. Frozen (or fresh) berries mix in a blender until smooth, place aside

4. Shred creamed coconut with sharp knife first, then add vanilla bean paste and honey put all in the food processor and mix until combined; shape the dough into a bowl and put into freezer for 15 min until cool

5. After 15 min take from freezer coconut bowl and grate it all over the cake base, then pour berry jam and garnish with fresh berries as desired. Let the tart cool in the fridge for ca 30 min before slicing and eating. I always let the cake set for 15 min or so in the room temperature after being in the fridge overnight, as it brings out more flavours and is easier to fork it.

Tips for the cake:

• If you have access to fresh coconut meat you can use that too instead of creamed coconut; even better ;)

• I use Dunn's River creamed coconut, but it can be any other brand; this type of coconut has got much intense coconut flavors, very similar to fresh coconut

• Tray diameters - 20cm