This fine silky coconut cream pastry is presented on a bed of dehydrated persimmon fruit roll. The garnish is persimmon cream and fruit roll florets. A maple syrup and pumpkin pie spice sauce was added to the persimmon before dehydration.

Coconut Cream Pastry

Coconut Cream:
2 cups Thai Young Coconut
1 tbsp. coconut water
1/8 tsp. Himalayan Sea Salt
½ cup agave
2 tsp. lemon juice
3 tbsp. melted coconut oil
2 tbsp. soy lecithin

Directions:
Place the coconut, coconut water, salt, lemon juice, and agave into a high speed blender and blend until creamy smooth. Turn the blender on low and slowly pour in the melted coconut oil and the lecithin and blend until evenly mixed. Pour into an air tight container and refrigerate for 4 hours or preferably overnight.

Crust:
2 cups blanched almonds (soaked and dehydrated)
1 cup shredded coconut
¼ tsp. Himalayan Sea Salt
¼ cup agave
¼ cup almond milk
20 pitted dates
¼ cup filtered water

Directions:
Place the almonds into a Cuisinart and grind them to flour. Set aside. Repeat the process with the shredded coconut. Then place the flour in a bowl and add the finely shredded coconut. Mix all 3 together by hand until evenly distributed. Place the dates, water, almond milk, agave, salt, into a high speed blender. Blend until creamy smooth. Pour the date batter on top of the flour and hand mix until dough is formed. Take a 4 ½” by 14” tart pan with a removable bottom and lightly spray the inside with coconut oil. Place the dough into the pan, while holding the tart pan down, push the batter into the pan firmly until an even crust is formed. It should be ¼” thick on the bottom and the sides. Place the pan into the dehydrator at 145 degrees for 1 hour. Remove the tart from the pan gently, leaving the bottom in place. Place it back into the dehydrator at 115 degrees for 8 to 10 hours. Remove the metal bottom with a spatula and set aside.

Persimmon Roll:
4 medium sized persimmons
1/8 tsp. Himalayan sea salt
1 tsp. pumpkin pie spice
¼ cup maple syrup

Directions:
Peel the persimmons. Place them into a high speed blender with the maple syrup, spice, and salt. Blend until creamy smooth. Take a dehydrator tray with a teflex sheet. Pour the mixture into the center of the sheet and evenly spread the layers of mixture with a spatula. Square off the edges and make sure the layer is ¼” thick. Dehydrate at 115 degrees for 3 to 5 hours or until you can peel the wrap off the sheet without breaking it. Remove from the dehydrator and flip over onto a mesh sheet. Put back into the dehydrator for another 2 to 3 hours. Make sure you do not over dehydrate the mixture because it will become too brittle to use.

Assembly:
Please refer to the picture before trying to decorate. Remove the coconut cream from the refrigerator and let it sit at room temperature for 15 minutes. Take ½ of the cream and place into the crust and fill it ¾ of the way to the top. Take a flat knife and smooth the top. Take the remaining cream and place it into a pastry bag with a 1M tip. Place florets around the outside edge of the pastry. Place the pastry into the refrigerator.

Take the fruit roll sheet and place it onto a chopping block. Take a small flower shaped cookie cutter and begin cutting two adjacent rows horizontally on one end. Make sure that the flowers are as close as possible. If needed, take a sharp paring knife to cut out and separate each flower. Do this until you have 15 flowers. Take the remaining roll and set aside.

Take each flower in one hand and pinch the bottom of it until the flower is formed. It will form a 3 dimensional flower.

Take the remaining fruit roll and place it on a decorative plate. Use your ingenuity to arrange the border of the fruit roll. Remove the pastry from the refrigerator and place it on top of the fruit roll. Take the florets and place them in a line all the way down the center of the pastry. Place the remaining ones decoratively around the pastry on the plate. Add some cream florets to the decoration on the plate with the remaining cream. Refer to the photo.

Store in the refrigerator in an air tight container for 3 to 4 days. Will last in the freezer for up to 1 month.