For the Ice Cream
- 1 400 ml can organic coconut milk
- 1 160 ml can organic coconut cream (liquid not solid form)
- 1 cinnamon stick, bashed to a powder in a pestle and mortar (equivalent to 2 generous tsp ground cinnamon
- 60 ml coconut blossom syrup
For the Tatins
- 2 ripe but firm organic pears
- 100 ml coconut blossom syrup
- 20 g odourless coconut oil
- sheet or block of vegan puff pastry
- Place the crushed cinnamon in a saucepan with the coconut milk, coconut cream and coconut flower syrup. Bring to a simmer over a medium heat, then remove from the heat and leave to cool to room temperature.
- Chill in the fridge for 30 minutes then pour the chilled ice cream mixture into an ice cream maker, giving it a quick whisk first, and churn. Once it is starting to set, tip the ice cream out into a freezer proof container. Cover the container with a lid and freeze for at least 4 hours. Remove the ice cream from the freezer and leave to stand at room temperature for 15 minutes before serving.
- Pre-heat the oven to 200°C (400°F, gas mark 6). Roll out the puff pastry to a thickness of about 3mm and then divide this sheet of pastry into four roughly even pieces. Peel and halve the pears. Lay each pear half cut side down and then mold one of the pastry sheets around it. Trim any excess pastry from the edges.
- Have to hand a shallow metal baking tray. Place the 100 ml coconut flower syrup and the coconut oil in a pan over a low heat. Whisk until the coconut oil has melted and combined with the syrup, then remove from the heat and pour into the baking sheet, making sure it is evenly distributed.
- Carefully place the pear tatins on top of the syrup mixture in the baking tray. With a thin bladed sharp knife poke a couple of slits in the pastry shell of each tatin. Bake in the pre-heated oven for 20 minutes, or until the pastry has turned golden and crispy. Remove from the oven and immediately but carefully lift the individual tatins from the baking sheet with a metal slice and place on individual plates, pear side up. Serve while still warm, with a scoop of the cinnamon ice cream.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen