Black Beans and Coconut Tarts – Frejon is a delicacy eaten on Good Friday by Catholics in Brazil, Sierra Leone and Nigeria. It’s also widely enjoyed by Peruvians, they call it Frejol Colado, and in China the filling is called Sweet azuki bean paste. In the Philippines, the black beans pudding is similar to the filling in hopia hapon. The best way to describe this recipe would black bean, chocolate and coconut pudding in a tart. I truly believe food is a universal language, no matter what our background is, there are lots of similarities when it comes to the food we consume.
Anyway, back to the recipe it’s not too sweet and it’s packed with a healthy dose of fiber. It’s vegan friendly and can be customized to fit your taste bud. Traditionally it’s served with fish stew. However, I wanted something different so I converted into a dessert. It’s easy to make and could come in handy if you’re feeding a huge crowd.
Black Beans and Coconut Tarts – Frejon
Ingredients
Yields: 30 desserts
- 2 – 15.5 oz can of black beans
- 1/2 cup cream of coconut
- 1/2 cup coconut flakes
- 1/4 cup milk chocolate chips
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 boxes of store-bought tart shells, here is the one I used
Directions
- Preheat oven to 350°F
- Pour beans in a medium skillet over medium heat. Simmer till beans comes to a boil and they are soft and tender about 10 minutes.
- Remove pan from heat and pour beans into the blender. Pulse until smooth.
- Pour the blended beans back into the pot and add remaining ingredients. Bring mixture back to a boil stirring constantly until smooth and creamy.
- Spoon or pipe bean pudding in each tart shell. Place on baking sheets and bake for about 10 minutes
- Remove from oven and garnish with toasted coconut, shaved chocolate or powered sugar
- Serve warm or cold
- Yields: 30 desserts
- 2 – 15.5 oz can of black beans
- ½ cup cream of coconut
- ½ cup coconut flakes
- ¼ cup milk chocolate chips
- ½ cup sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 boxes of store-bought tart shells, here is the one I used
- Preheat oven to 350°F
- Pour beans in a medium skillet over medium heat. Simmer till beans comes to a boil and they are soft and tender about 10 minutes.
- Remove pan from heat and pour beans into the blender. Pulse until smooth.
- Pour the blended beans back into the pot and add remaining ingredients. Bring mixture back to a boil stirring constantly until smooth and creamy.
- Spoon or pipe bean pudding in each tart shell. Place on baking sheets and bake for about 10 minutes
- Remove from oven and garnish with toasted coconut, shaved chocolate or powered sugar
- Serve warm or cold
I partnered with a few friends to share ideas for celebrating Easter! From Easter breakfast, dinner, dessert, cocktails to Easter basket ideas, fun printables and something unique to do with those leftover Easter eggs. #AllThingsEaster!
Fun Easter Treats
Coconut Macaroon Egg Nests from The Farm Girl Gabs
Egg Shaped Marshmallow Krispie Treats from Souffle Bombay
Sunflower Butter Chocolate Easter Eggs from Courtney’s Sweets
Peeps S’mores from Can’t Google Everything
Easter Bunny Chow from Girl Gone Mom
Italian Easter Bread from A Grande Life
Delicious Easter Desserts
Strawberry Lemon Cake from A Turtles Life For Me
Carrot Poke Cake from It Is A Keeper
Italian Easter Pies: One sweet, one savory from Teaspoon of Spice
Gluten Free Carrot Cake with Homemade Cream Cheese Frosting from Momma Lew
White Chocolate Strawberry Cake Roll with Homemade Fudge Drizzle from We’re Parents!?
Black Beans and Coconut Tarts – Frejon from Afropolitan Mom
Easter Cocktail
Fizzy Bunny Mimosa from O’ Boy Organic
Leftovers Idea
Deviled Eggs & Ham Breakfast Sandwich from The Good Mama
Fun for Kids
10 Brain Boosting Egg Hunt Ideas (Without the Candy) from Mommy University
Tie Dyed Easter Eggs from 4 Hats And Frugal
For more ideas on ways to celebrate Easter with your family check out the All Things Easter Pinterest Board
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