This one is the best ever, tastes lovely , creamy like buttter, It spreads well, melts like butter. Great for cooking. love it. the only problem is not enough places sell it yet.
Not a vegan or a vegetarian but these sausages are delicious, slightly more expensive than they perhaps need to be but its a treat to eat sausages that dont contain hidden and unexpected gristly bits so Im happy to pay the extra for no nasties.! I highly recommend!
40 g coconut flour (the normal one works, of course)
130 g (9 tablespoons) crude coconut oil at room temperature
2 tbsp sugar
1 tbsp lemon juice
1 pinch of salt
For the filling
590 ml coconut milk
90 g of caster sugar
1 pinch salt
60 g cornstarch
400 g of fruit - optional for decorating
1 g Vanilla
Instructions
Combine ingredients for dough well
Line the tray with the dough. Put the tray in the oven for 8-12 minutes. Then let it cool completely and put it in the fridge.
For the filling
In a small saucepan over medium heat, combine 400 ml of coconut milk with sugar and salt, stirring occasionally until the sugar dissolves.
Mix the rest of the coconut milk with the starch until smooth. Take the pan off the heat and pour in the combination of coconut milk and starch. Stir well. After mixing, put everything back on the fire.
Lower the heat and let it cook, stirring continuously for 1 minute. Do not leave it on the fire after the composition thickens, the structure of the starch and implicitly of the filling will be damaged.
Remove from the heat, add the vanilla and coconut oil. Allow to cool to room temperature and then pour over the tart crust in the refrigerator.Refrigerate for an hour before adding the fruit.