Recipe – Pear Croustada with Coconut Whipped Cream

This is a quick easy dessert to make !! I also love the combination of marzipan, pears, almond nuts and soy cream cheese.
Pear Coustada
Makes Enough for 8 pastries
8 squares (12cm/ 4 1/2 inch) puff pastry
400g(14 ounces) soy cream cheese, cut in small pieces
200g (7 ounces) marzipan, cut in small pieces
2 Tbsp xylitol (or sugar)
3 firm pears, peeled, cured and thinly sliced
little extra xylitol (or sugar)
50g (2 ounces) flaked almonds

Preheat the oven to 200C/400F
Place the puff pastry separated on two baking sheets lined with baking paper
Combine the soy cream cheese, marzipan and sugar. Scatter the mixture over the pastry separates
Arrange the pears over the marzipan mixture and sprinkle with a little more sugar and the flaked almonds
Bake for 15 – 20 minutes or until the pastry is puffed and golden

Coconut Whipped Cream
400g (1 tin) of Coconut cream (leave this in the fridge overnight as this will ensure the coconut cream solidifies
and separates from the coconut water)
1 Tbsp Xylitol (or Icing Sugar)
1/2 tsp Cardamon
1/2 tsp vanilla essence

Spoon the coconut cream out of the tin (not the water, but this will be sitting at the bottom of the tin)
and place in a blender Also add the Xylitol, cardamon and vanilla essence in the blender and blend for 2 minutes
or until it becomes thick Serve with your dessert.

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