Can you believe that these gluten, dairy and grain free coconut yogurt tartlets are not the product of a bakery but a home cooked treat?
Homemade is always so much better! Most of the times I go out and visit gluten free bakeries or eateries that cater to people with special diets or particular food restrictions, I end up regretting not eating at home.
In am not sure why this happens… I used to think it was because the people who work there don’t actually eat like that and therefore are not fully motivated to perfect the taste… but then I met more and more business owners who are actually following the diet their restaurant represents…
Maybe it’s hard to make great tasting food on a large scale with limited ingredients? I am not sure. Or maybe the problem is that certain things, just like these gluten free coconut yogurt tartlets, are better eaten fresh, right after the friable pastry cups have been stuffed with their delicious coconut yogurt filling.
To preserve quality and taste, I like to prepare these cute pastries right before serving them; or, if I don’t have time to bake, I make the crusts the night before and wait until the very last minute before I fill them with naturally colored coconut yogurt.
What I love about this recipe is that it can be enjoyed by everyone, and that you can adjust the ingredients of the crust to make it simply free from gluten and dairy or to keep it also free from grains and eggs and complaint to the Autoimmune Protocol (AIP).
In this recipe card I added two variations for the shortbread cups, the fist one is dairy and gluten free, the second paleo and Autoimmune Protocol compliant. Chose the one you prefer according to your dietary restrictions.
Coconut Yogurt Tartlets (Gluten & Dairy Free, Paleo, AIP)
Preparation
time:
00:45
Cooking
time:
00:00
No. of
servings:
60
In this recipe card, I added two variations for the shortbread cups, the first one is gluten and dairy free, the second paleo and Autoimmune Protocol compliant. Chose the one you prefer according to your dietary restrictions.
OPTION 1: For the Gluten and Dairy Free Shortbread
OPTION 2: For the Grain Free and Autoimmune Protocol Shortbread:
For the Coconut Yogurt Filling:
- 100 gr plain Coconut Yogurt
- *1 tsp Pomegranate Juice or Raspberry Juice (simply mash the berries through a sieve and collect the juice)
- 100 gr plain Coconut Yogurt
- +½ Mango
*NOTE: If you don’t feel like going through the coloring procedure, you can either use plain coconut yogurt or, if you have access to a naturally flavored yogurt brand, you can use that. In Europe, for example, you can safely use the fruit coconut yogurts from Harvest Moon.
For the Toppings:
- 1 handful of Red Currants
- 1handful of Mint Leaves
*Gluten, Dairy & Paleo Option for the Chocolate Leaves:
- 30 gr 99% Dark Chocolate
- 30 gr dairy free White Chocolate (I used a brand you can only find in Italy, but as an alternative you can use this vegan white chocolate made with rice milk)
*AIP Paleo Option for the Chocolate Leaves:
Follow the recipe for my AIP Carob Chocolate
Procedure:
For the Shortbread Crusts:
- Follow the instructions reported in the shortbread recipe you decided to use.
For the Coconut Yogurt Filling:
- For the pink filling, mix the plain yogurt with the pomegranate or raspberry juice until it gets an even pink color.
- For the yellow filling, cook the mango over the stove until it gets to a jam type of consistency and let it caramelize. When it cooled down, stir it in the coconut yogurt without blending it in completely and achieve the color effect you see in the photo.
- Scoop the fillings in the grain free pastry cups and top it with a red currant and a couple leaves of fresh mint.
- Enjoy!
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This post was featured on the Phoenix Helix Recipe Roundtable
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