almond milk chocolate pudding coconut tarts

Who doesn’t love chocolate pudding? And I don’t mean jello pudding cups … I mean homemade chocolate pudding … richness and sweetness and creaminess and deliciousness all rolled into one spoonful of joy.

How about we toss in a coconut pastry crust … and turn it into a tart? Does that make it even more appealing?

I am unabashedly in love with this combination.

This recipe came on my radar when (surprise surprise) I came upon it on pinterest. The picture I pinned promised me the best chocolate pie recipe ever. Who can resist that?

I clicked to follow the link to the original source, and was introduced to Kelly and her mammy’s chocolate pie.

Who doesn’t love something grandma made?

I fell hook, line and sinker for it … have made it several times over the last two and a half weeks … and tweaked it to what it is today.

The first time I made it … I stuck to the original. Pastry crust and chocolate pudding filling. Rather than top it with toasted meringue … I opted to pipe a little whipped cream. A little added decadence to a very simple recipe.

After that … I thought: I like chocolate and coconut together. Why don’t I made a coconut pastry crust?

Done.

Kelly’s grandma’s recipe evolved to include a dressed up base. I opted to make them both into mini tarts (using muffin pans lined with cupcake liners) and a rectangular tart.

Dee-light-FUL!

Then it was time to fiddle around with the chocolate pudding. I replaced the milk with almond milk. I tossed in a teaspoon of espresso powder, swapped the butter for coconut oil and … bam! I ended up with one of my favourite things.

I love how creamy the pudding is, how crispy the pastry is … and when you put them together …

Happiness in a bite. Or several bites.

I’m gonna tell you … it’s a little messy.

You see, the coconut crust isn’t like regular pastry dough that I roll out, and then shape to fit into my cupcake pans or regular tart pans. This dough doesn’t cover the base and go up the sides, ensuring a perfect little conduit for the chocolate pudding.

No. This coconut crust is more like a shortbread crust, and so it’s a little more difficult to mold as well as traditional pastry dough.

But who cares right?!

I combined all the ingredients and then pressed pieces of the dough into the base of the cupcake pan / tart pan / mini tart pan (I told you … I’ve made these multiple times: multiple baking vessels have been used).

The coconut pastry is then blind baked until it’s crispy. Cooled and then topped with almond milk chocolate pudding.

Crunchy base, creamy centre … top with a dollop of whipped cream …

Perfection in my opinion. You should probably try it … immediately.

almond milk chocolate pudding coconut tarts

ingredients:

almond milk chocolate pudding

2 c. almond milk

2 tbsp cornstarch

2 tbsp flour

1 c. sugar

pinch of salt

1 tsp espresso powder

1/4 c. cocoa powder

3 egg yolks

1 tsp vanilla

2 tbsp coconut oil

Combine the almond milk, cornstarch, flour, sugar, salt, espresso powder, cocoa powder and egg yolks in a medium saucepan.

Cook over medium-low heat, whisking continuously. It’ll take about 10 minutes, be patient, but it’ll thicken nicely (make sure you whisk along the sides of the saucepan so that the custard doesn’t stick to the bottom).

Once it’s just about to bubble, remove the saucepan from heat. Stir in the vanilla and the coconut oil. Once incorporated, pass the custard through a strainer. You want to get all those little bits out so that you end up with the smoothest pudding possible.

Cover with plastic wrap and cool in the fridge.

almond milk chocolate pudding. Done.

coconut pastry dough

1 1/2 c. flour

3/4 c. flaked coconut

3/4 c. brown sugar

1/2 tsp salt

10 tbsp coconut oil (melted if it’s hardened)

Heat your oven to 350 F.

Mix your flour, coconut, brown sugar and salt together.

Add the melted coconut oil. Mix until it comes together (it’ll look like wet sand … not mud, but wet sand).

Press into your tart pan / mini tart pans / cupcake pan.

Bake for 12 minutes. You might think it’s overkill. It’s not. You want a really crunchy tart shell.

Remove from the oven and cool completely on a wire rack.

The hard work is done. Now all you have to do is assemble. Generously top or fill your pastry crust with the chocolate pudding.

Bet you can’t eat just one (mini tart or slice).

smores bars

These are addictive.

Highly addictive.

Eating them was descirbed to me as “floating down a chocolate river in a graham wafer boat with marshmallow sails” … I kinda totally agree!

I have loved smores … since … well … since forever.

Who doesn’t love an ooey-gooey bite of delight?

Because that’s what graham crackers, chocolate and marshmallows are … bites of delight.

Especially when you add a little momofuku twist to the recipe.

Actually … I should call these twisted smores.

You’ll see that these are easy to make … as easy as making them on a campfire … you start with the graham cracker base …

then you make the chocolate layer … melted chocolate and milk … stirring in mini marshmallows and the cornflake crunch (flaked coconut is a supurb susbstitute as well) …  

Finishing it off by spreading even more mini-marshamllows on top; then broil for 3 minutes.

That’s it.  Simple eh?

Oh wait!!!!

I do recommend that if you line the pan with parchment paper … don’t place the rack too close to the broiler … otherwise … a fire might ensue.

True story … it happened to me ;0)

I guess I really wanted to make smores by the campfire!

twisted smores bars

ingredients:

the base:

2 c. graham cracker crumbs

7 tbsp butter, melted

2 tbsp sugar

Preheat your oven to 350 F.

Line a rectangular pan with parchment paper, and then spray it with non-stick spray.  Set aside.

In a medium sized bowl, combine the graham cracker crumbs, sugar and melted butter; stirring with a wooden spoon.  Press the crumbs into the base of the pan; make sure that the base is spread out evenly.

Bake for 12 minutes.  Remove from heat, turn off your oven and set the pan aside to cool slightly.

chocolate mini-marshmallow-crunch filling:

ingredients:

1 c. milk

16 oz chocolate, chopped into small chunks (or chips)

4 c. mini marshmallows, divided

2 c. momofuku cornflake crunch (or flaked coconut)

In a medium saucepan over medium-low heat, stir the chocolate and milk together; slowly melting the chocolate.  The mixture should never get to a boiling point.  Remove the pan from heat and pour the mixture into a medium sized bowl (this will allow the mixture to cool immediately).

Add 2 cups of the mini marshmallows and the 2 cups cornflake crunch.  Stir in … and then pour the mixture over the graham cracker base.

Top with the remaining 2 cups of mini marshmallows.

Turn the broiler on in your oven … move a rack close(ish) to the broiler and toast the marhsmallows… this takes about 3 minutes.  I do tend to move the pan around to ensure that they are all evenly toasted.

Remove from the oven and allow the pan to cool in the fridge for 2 to 3 hours (or over night).  I don’t cover the pan right away … but once firm, I do cut the smores into squares and store in an airtight container.

I’d say they will last up to 1 week in the fridge … only they won’t.  Because you’re gonna want to eat them … pretty much immediately.

No lies.

I can’t stop eating them! 

lemon blueberry coconut bars

I have a friend who makes the BEST (absolute BEST) lemon squares.  EVER.

Micheline … I’m talking about you.

Her lemon squares are tart and fresh and light.  The side pieces are spectacular … the graham crust base adds a little sweetness.  Perfectly balanced.  Perfectly baked.  A complete delight.

I loves.

And so … although I heart all things lemon, I haven’t baked lemon squares in ages because I can’t imagine making a batch as wonderful as Micheline’s.

Until now.

These aren’t the same.  But they sure are good.  DARN GOOD.

I was co-hosting a female cocktails and bling thingy (you know … ladies gather to drink and try on jewelry) … and wanted to bring along some baked treats.

I decided that it was time to try a new recipe (friends and family are always the best people to taste-test new recipes on) … and upon mentioning a blueberry – coconut – lemon combo to another friend (Rose … I’m talking about you now) … she pretty much convinced me I absolutely had to make these.

I’m glad that I did.

The original recipe is from bon appétit’s desserts  recipe book (double-lemon bars).  It caught my eye because it promised big lemon flavour (a must) … and looked like it would have a firm enough base to hold the addition of toasted coconut and blueberries.

It lived up to my demands.

The one thing … and perhaps I’m noticing it because I haven’t made lemon squares recently … but these were really (and I mean REALLY) sticky and gooey: both good things … just have a napkin on hand … or don’t be afraid of licking your fingers.

I pretty much always opt for licking my fingers ;0)

crust:
ingredients:
1 1/2 c. flour
1/2 c. sugar
pinch of salt
3/4 c. butter, chilled and cut into 1/2-inch cubes
1 tsp vanilla

lemon – blueberry filling:
ingredients:
1/2 c. coconut, toasted
1 1/2 c. frozen blueberries
1 c. freshly squeezed lemon juice
zest of 2 lemons
6 eggs, room temperature

3 tbsp flour

Preheat your oven to 350 F. Line a rectangular pan (9×11) with foil or parchment paper and generously spray with non-stick spray. Set aside.

Using your food processor, blend together the flour, sugar and salt. Add the butter, and cut it in, using the pulse “on/off” method, until the mixture resembles coarse meal. Add vanilla and process until the dough comes together. You’ll know it’s ready when you take a bit and pinch it together and it holds.

Press the dough evenly into the pan – using a flat bottom measuring cup, evenly flatten the base. Bake until the crust is golden – about 25 minutes.

Meanwhile, make the filling.
Toast the coconut for about 8 minutes on a cookie sheet in the oven. Set aside.

No need for fancy equipment – whisk together the sugar and eggs until well blended. Add the lemon juice and flour. Whisk to incorporate. Strain into another bowl (you’ll see that not all the flour dissolved, the whisk will catch that and any lemon pits you might have missed).

Mix in the lemon zest.

Reduce your oven to 325 F.

Spread the blueberries evenly over the base. Top with the toasted coconut. Pour the lemon mixture over-top; ensuring that the entire pan is evenly covered.

Bake until the sides are set and the filling no longer moves when the pan is shaken. About 35 minutes.

Remove from heat and allow to cool on a wire rack.

Cover and chill at least 4 hours, or overnight.

Using the foil or parchment as an aid, lift the dessert from the pan. Fold down the sides, cut away the edges, creating a clean side … and a little snack for the baker :0)

Cut into rectangular bars … or do like me, and cut the rectangular bars into 3 smaller cubes. I was able to get over 2 dozen pieces.

Remember this recipe creates a very gooey bar… a very delightful twist on a the traditional lemon square.

You should try it.