Blueberry Plum Compote With A Coconut Teff Crust Recipe

Name: Blueberry Plum Compote With A Coconut Teff Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Water; 2 cups Plums, cut up; 1/4 cup Goji Berries; 1 tablespoon Ginger, minced; 1/4 cup Honey; 2 tablespoons Arrowroot; 1/2 cup Cold Water; 6 cups Fresh Blueberries; Additional blueberries and strawberries for flag decoration; 1 cup Teff Flour; 1 cup Coconut Flour; 1 cup Oat Flour; 1 cup Coconut Oil, melted; 3/4 cup Brown Sugar; 1 cup Unsweetened Shredded Coconut; 1 Seeds from Vanilla Bean; 2 cups Coconut Milk, refrigerate overnight; 1 teaspoon Vanilla Extract; 1 tablespoon Organic Cane Sugar

Servings: persons

2 cups Water
2 cups Plums, cut up
1/4 cup Goji Berries
1 tablespoon Ginger, minced
1/4 cup Honey
2 tablespoons Arrowroot
1/2 cup Cold Water
6 cups Fresh Blueberries
Additional blueberries and strawberries for flag decoration
1 cup Teff Flour
1 cup Coconut Flour
1 cup Oat Flour
1 cup Coconut Oil, melted
3/4 cup Brown Sugar
1 cup Unsweetened Shredded Coconut
1 Seeds from Vanilla Bean
2 cups Coconut Milk, refrigerate overnight
1 teaspoon Vanilla Extract
1 tablespoon Organic Cane Sugar

1
Crust: Preheat oven to 375 degrees. Mix together three flours, add in brown sugar then melted coconut oil. Mix to incorporate and press into the bottom of a rectangular Pyrex baking dish. Bake for 15 minutes. Set aside to cool.
2
Blueberry Plum Compote: In a medium sauce pan, bring water to a boil. Add the plums, goji berries, ginger and honey. Bring to a slow boil and cook for 15 minutes. With Immersion Blender, puree the sauce until smooth. Bring back to a low boil.
3
Add arrowroot to cold water and whisk to a slurry. Pour into sauce pan and whisk until thickened and reduced, about 10-15 minutes. Add blueberries and cook on low boil for additional 15 minutes to cook blueberries, incorporate flavor and reduce
4
Pour compote into crust and refrigerate to set 6-8 hours (overnight is best).
5
Cream: In a blender (Vitamix works great), add the shredded coconut and vanilla bean seeds and blend until smooth. Add white part only of coconut milk, vanilla and cane sugar and blend to incorporated, scraping down sides and mixing until smooth.
6
Spread the coconut cream frosting and decorate with fresh berries. Yum!

1342

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups Water, 2 cups Plums, cut up, 1/4 cup Goji Berries, 1 tablespoon Ginger, minced, and more.

Yes, Blueberry Plum Compote With A Coconut Teff Crust falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blueberry Plum Compote With A Coconut Teff Crust

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