Coconut Custard Tart
3 1/3 cups unsweetened shredded coconut
3 egg whites
1 tsp vanilla
3/4 cup powdered xylitol (grind in blender)
1/4 cup powdered coconut sugar (grind in blender)
a little coconut oil for greasing pan
2 cans coconut milk
1/2 cup shredded unsweetened coconut
1/2 cup coconut sugar
1/2 cup xylitol
1/4 tsp salt
5 egg yolks
4 tbsp. arrowroot
1/2 tsp. vanilla extract
2 tsp coconut rum (you can just use the vanilla and make it 2 tsp instead of 1/2 tsp.)
Fruit slices of your choice
To make the custard:
Combine the milk, coconut sugar and coconut in saucepan and bring to a simmer over low heat. Whisk together in bowl the yolks, xylitol, arrowroot and salt. Slowly whisk the warm milk mixture into egg mixture (tempering the eggs) and return to the pot and cook over medium heat and bring to a boil, whisking constantly until thickened. Scrape mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature and cover with plastic wrap and refrigerate until cold (about 2 hours). Prepare the crust.
To make the crust:
Heat oven to 375 degrees.
Combine the coconut and sugars together. Beat egg whites until frothy and add vanilla. Mix this with the sugars and place in a tart pan with a removable bottom (if you like). Press lightly down and up the sides of the pan and bake for about 10 minutes when the bottom and sides of the pan are brown in color (a light to medium brown color). Let cool on rack and release the crust from the tart pan. Scrape cold filling into crust. Decorate with fruit of your choice and serve. Refrigerate and enjoy!