Hello my lovely Merfriends! Christmas is fast approaching and as I play in the waves at my Winter/Summer home near Papua New Guinea, I dream of divine holiday deserts, created with the local luscious banana, mango and coconut fruits…
1 cup almond meal
1/3 cup cane sugar
2 tablespoons soft butter
pinch of sea salt
In a medium bowl mix together almond meal with cane sugar, soft butter and sea salt. Once this is thoroughly combined it will resemble wet sand. Dust into bottom of a lined tart tin. Once dusted crust in in place pat down gently with your clean hands to secure in place (If you like a thicker crust you can double the crust recipe) and put in the fridge for a couple hours.
2 cups sliced fresh mango
1 tablespoon coconut nectar (optional)
1 teaspoon vanilla extract
To prepare the fruit:
Wash and slice the mango and bananas then coat with the coconut nectar and vanilla and put in the dehydrator for 30-60 minutes, this softens and sweetens them. Spread your coconut cream into the crust and top off with your fruit. Place into a cool grotto to set for several hours, slice and enjoy!