Low-Fat Algerian Coconut Cream Pastry
A unique Indian-inspired dessert that combines the richness of coconut cream with the flakiness of pastry, all while keeping it low-fat.
Ingredients
- ●1 sheet Low-fat pastry
- ●1 can (14 oz) Algerian coconut creamChilled
- ●1/2 cup Sugar
- ●1/4 cup Low-fat milk
- ●1 tsp Vanilla extract
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Roll out the low-fat pastry on a floured surface to a thickness of about 1/8 inch.
- 3
Transfer the pastry to a 9-inch tart pan with a removable bottom.
- 4
Chill the pastry in the freezer for 10 minutes.
- 5
Prick the bottom of the pastry with a fork to prevent it from bubbling during baking.
- 6
Line the pastry with parchment paper and fill with pie weights or dried beans.
- 7
Bake the pastry for 15 minutes, then remove the parchment paper and pie weights or beans.
- 8
Continue baking for an additional 5-7 minutes, or until the pastry is golden brown.
- 9
In a blender or food processor, combine the Algerian coconut cream, sugar, low-fat milk, and vanilla extract.
- 10
Blend until smooth and creamy.
- 11
Pour the coconut cream mixture into the baked pastry crust.
- 12
Chill in the refrigerator for at least 2 hours before serving.