News flash, I know. Ok, I don't really consider myself old, so I guess I should say getting old-ER is no fun...
I'll tell you what one of the most annoying things for me is: my ability to tolerate cold has completely disappeared. Out of the blue! You know those people who are always hot? I used to be one of them. Not only that, but I used to LOVE the cold weather. I mean, I've lived in the East Coast for about 12 years now, and just last year I bought a coat for the first time....
Now, my body temperature is so low, I walk around the house with purple lips. I cannot stand the cold. It's like I'm going through reverse menopause or something. It's so irritating. Especially because it has kept me from doing anything outdoors during for the past couple of years.
But no more. This year, I'm determined to get my "hot blood" back. For starters, I've been toughing it up and going for runs in 30 degree weather. Wind and all.
I won't lie to you, it has been a challenge. The first two miles feel like someone is stabbing you in the lungs and your ears are about to fall off. But after that, it get easier. I'm dead serious, it really does. And it's working!!!
Now, if you're anything like me, but torturing yourself running in the cold isn't your thing, here's another idea: put your headphones on, turn on "Amber" by 311 (or any Bob Marley song will do, I'm not picky), close your eyes and grab one of these "Piña Colada" tartelettes. And pretend you're on a tropical island. It probably won't improve your tolerance to cold, but if it makes you forget, even if it's just for a few minutes, about the 5 months of cold weather we have ahead of us, it will be totally worth it 😉
- Prep time: 15 minutes
- Cook time: 15-20 minutes
- Ingredients (makes 4 tartlets):
- 1 ½ -14oz-cans pineapple chunks (packed in juice), drained (we use Native Forest )
- 2 tbsp dark brown sugar (we use Wholesome Sweeteners Organic Dark Brown Sugar)
- ½ cup unsweetened coconut flakes (we use Let's do.... Organic! )
- ½ cup chopped macadamia nuts
- ½ cup unsweetened shredded coconut (we use Let's do.... Organic! )
- ½ cup rolled oats
- 2 tbsp agave nectar (we use Wholesome Sweeteners Organic Raw Blue Agave)
- 2 tbsp full fat coconut milk (we use Native Forest Organic Coconut Milk)
- 1 cup full fat coconut milk (we use Native Forest Organic Coconut Milk)
- 1 ½ to 2 tbsp. sugar (we use Wholesome Sweeteners Organic Sugar)
- 3 tsp corn starch
- ¼ tsp natural vanilla extract
- Preheat oven to 350F
- To prepare the pineapple topping, combine pineapple chunks and brown sugar in a nonstick skillet. Cook over medium heat for 3-5 minutes until caramelized. Set aside to cool completely. Cut each chunk into 2-3 slices
- Lightly toast coconut flakes in a non stick skillet over medium low heat (1-2 minutes)
- To prepare the crust, combine macadamia nuts, shredded coconut, agave and coconut milk in the food processor. Pulse 10-15 times until it all comes together
- Divide the dough in four pieces and gently press each one into the tartelette molds, so it comes all the way up the sides
- Bake at 350F 6-8 minutes until golden brown (watch it carefully so they don’t burn!). Set aside to cool
- To prepare the cream, combine coconut milk, sugar and corn starch in a small sauce pan and whisk until completely dissolved. Cook over medium heat, stirring constantly until it thickens, 2-3 minutes. Stir in vanilla and remove from heat. Set aside to cool slightly
- Assemble the tartelettes 20-30 minutes before serving: spoon coconut cream evenly into each tartlet, arrange pineapple on top and sprinkle with toasted coconut flakes
- Refrigerate until ready to serve
Lightly toast coconut flakes in a dry non stick skillet
Pulse macadamia nuts, coconut, oats, agave and coconut milk in the food processor, 10-15 times until they all come together to form a dough
Gently press dough into the tartelette molds, so it comes all the way up the sides
Bake until golden brown
Cook cream, stirring constantly until it thickens
To assemble, spoon coconut cream evenly into each tartelette, arrange pineapple on top and sprinkle with toasted coconut flakes