By Chef: Diana Stobo
Posted: January 10, 2012
A fun patriotic dessert that will set off fireworks in your mouth.
- 2 pints fresh blueberries
- 2 pints fresh raspberries
- 2 teaspoons agave nectar
Place 1 pint of raspberries in a blender with 1 teaspoon of agave and puree. Pour into a fine mesh strainer, to remove seeds. Syrup will be a bright red.
For decorating ease, place syrups in squirt bottles.
1 ½ cups organic fine shredded coconut
2 Tablespoons Agave
2 Tablespoons Coconut Butter, softened in hot water bath
Place coconut, butter and agave in food processor fitted with S-blade and process until mixture begins to stick together. Remove blade and macaroon mixture, placing on a sheet of wax paper laying over a small, transferable cutting board. Layer another piece of wax paper on top of mixture and gently press with palm of hands. With rolling pin, begin to roll out a 12×12 inch square coconut sheet about ¼ inch. Place cutting board into refrigerator or freezer until firm (appx 15 min). Remove, and cut into 9- 3” X 3” squares.
Place one square on “white” serving plate, layer with blueberries, place another square atop of blueberries and layer with raspberries, and then top with one more square. Drizzle and decorate with fresh blueberry and raspberry syrup.