A crust of buttery, rich macadamia nuts paired with a creamy coconut and mango filling creates a lush, tropical-inspired dessert. Note that the filling needs to chill for several hours before serving and be sure to use regular coconut milk in this recipe, not a light or low-fat version.
Special Diets:
Method
For the filling, put tofu into a large bowl and beat with an electric mixer until softened and creamy.
Add coconut milk, sugar and 3/4 cup of the coconut.
Blend just to combine then stir in mango.
Cover with plastic wrap and refrigerate until slightly thickened, at least 6 hours.
For the crust, preheat the oven to 400°F.
Lighly oil a 9-inch tart pan; set aside.
In the bowl of a food processor, pulse nuts, flour, sugar and salt until mixture is the consistency of bread crumbs.
Sprinkle in 2 tablespoons water and pulse until mixture begins to clump together.
Press into prepared pan, spreading evenly over bottom and up the sides of the pan.
Bake until shell is golden and crisp, 12 to 14 minutes.
Remove from oven and let cool completely.
When ready to serve, pour chilled filling into crust and smooth top with a spatula.
Sprinkle with remaining 1/4 cup coconut and serve.
Nutritional Info
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.