Food & Drink Magazine

Chocolate Strawberry Coconut Pudding Tart… and My BLOGIVERSARY!

By Comowater @Como_Water

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HAPPY BLOGIVERSARY COMO WATER!!!!!!!!!!!!!!!! As I walked to work this am, my birthday, my blogiversary, a word came into my mind. That word was “empowered.” I thought, “I feel more empowered than ever.”

Birthdays have a tendency to do that to me. To make me reflect. To make me think about how I want spend my next year, and years to come. To make me contemplate how I spent my last year. Because my birthday is also my blogiversary, reflecting on Como Water is part and parcel of that reminiscing. This year, as I thought about the joyful empowerment that has taken over my life, I realized that it was actually a feeling from many years ago, from my adolescence. I don’t think I would have called it that–”joyful empowerment,” but now I realize that’s exactly what it was.

You see, when I was younger, (and more naive perhaps), and I wanted to do something, however “impossible” it seemed, I just did it. When I wanted to leave the neighborhood that no one even seemed to leave, I “just” applied to college and “just” got in and “just” left. When I wanted to go abroad, having only been on a plane for the first time at 19, I “just” figured out a way to go to Africa, and have been infected with the travel bug ever since. And when I wanted to become a social psychologist, I “just” went to graduate school at one of the best universities in my field.

Despite having little previous experience, I sought out help, worked hard, and did what I wanted, with little pessimism and doubt, at that. What happened in my mid-20s however, was the development of that voice of doubt, that voice that focuses more on obstacles than on opportunities. Some call it adulthood, being responsible, mature even. I call it toxic. And in August 2010, I began my quest to break away from that debilitating voice. Starting Como Water was a major, major part of that breaking free, and as I continue to shape Como Water into a company that realizes my vision of contributing to society, I realize that it is also helping me to sustain this freedom.

I could go on and on, but I won’t. Instead, I’ll leave you with these words to ponder, and a beautiful vegan tart to celebrate! Happy Tuesday! Happy 13th! Happy Birthday to me! And Happy Blogiversary to Como Water!

:D

Chocolate Strawberry Coconut Pudding Tart

(Printable Recipe)

Crust Ingredients:

  1. 1 cup Earth Balance–softened
  2. 3/4 cup sugar
  3. 1 teaspoon vanilla extract
  4. 1/2 cup all purpose flour
  5. 3/4 cup coconut flour
  6. 3/4 cup cocoa powder
  7. 1 tablespoon cornstarch
  8. 1/4 teaspoon salt
  9. 1/2 cup unsweetened coconut
  10. extra salt for sprinkling

Crust Method:

*Preheat oven to 325 degrees F. Cream Earth Balance, sugar, and vanilla. Sift in flours, cornstarch, and salt. Mix in unsweetened coconut. Press into 11 inch tart pan (along the bottom and up the sides).  Sprinkle lightly with salt (~ 1/4 teaspoon). Bake for approximately 20 minutes. Let cool completely.

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Coconut Pudding Ingredients:

  1. 1 1/2 cups coconut milk
  2. 1/2 cup silken tofu
  3. 1/3 cup sugar
  4. 1/4 cup cornstarch
  5. pinch salt
  6. 1 teaspoon vanilla extract
  7. 1/2 cup sweetened, shredded coconut

Coconut Pudding Method:

*Blend all ingredients except coconut and vanilla in blender until smooth. Add to a medium sauce pan. Cook over low heat, stirring constantly, until the mixture thickens (~25 minutes). Note: Do not stop stirring! You want a smooth pudding and the only way to get this is to keep stirring. No facebook breaks. No calls. Keep stirring! You’ll be glad you did

:D
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*Remove from the heat. Stir in coconut and vanilla extract. Cover with parchment paper (press down lightly onto the pudding so a skin does not form). Place in the refrigerator for at least 1 hour before assembling the tart.

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Assembly!

  1. Baked tart crust
  2. Cooled pudding
  3. Strawberries
  4. Shredded coconut
  5. Melted chocolate

Assembly Method:

*Add pudding to the crust. Top with sliced strawberries, shredded coconut, and drizzle with chocolate. Refrigerate for at least 3 hours or overnight. Enjoy!

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