and the deliciousness experience goes on and on ! Can't go wrong with this ''boy''' any which way he's JUST DELICIOUS!
So we 'invented' another recipe ! Way to go CarmiKrawker/dodoJozzzzzzi team.....http://thesunnyrawkitchen.blogspot.com/
Durian and Coconut Cream Napoleon
We used the recipe from the Baklava on p. 60 in Matthew Kenney's Everyday Raw Desserts. It calls for cashews, macadamias, lemon juice, honey, water, vanilla, salt and flax meal.
Cut into pieces of about 4" x 2 1/2"
1 1/2 cups durian flesh
1/4 cup Irish moss paste*
1/4 cup agave nectar (or more, depending on how sweet your durian is)
1/2 cup water
1 tsp vanilla extract
1/4 cup melted coconut oil
1 tbs lecithin powder
Blend first set of ingredients until smooth in high-speed blender.
Add coconut oil and lecithin and blend again, just to incorporate.
Chill in the refrigerator to set.
To make Irish Moss Paste:
Blend 1.5 oz (or ½ cup packed) soaked Irish moss with 1 cup water in a high-speed blender until completely dissolved.
1 cup water
¾ cup young coconut meat
½ cup cashews, soaked
¼ cup + 2 tablespoons Irish moss paste (see recipe above)
¼ cup + 2 tablespoons raw agave nectar or honey
¼ cup melted coconut oil
2 teaspoons pure vanilla extract or liquid vanilla
1 teaspoon lemon juice
Blend all ingredients in a high-speed blender until smooth and creamy.
Place in the refrigerator to set.
Spread a generous layer of Durian Mousse on a piece of 'Phyllo' Pastry.
Top with a second piece of pastry.
Spread a generous layer of Coconut Cream, topped with a third piece of 'Phyllo'.
Decorate with Coconut Cream and Durian Mousse and, if desired, sprinkle with a mixture of ground gogi berries and dried coconut.
Enjoy immediately. ,,,,,, we tried making one and left it overnight to check the recipe.... did not work.... the stacks got moist..... so for serving...have everything ready and just before eating assamble... UYUUYUMMMMO's !