Vegan Raspberry Coconut Tart

This raspberry coconut tart has a simple press-in coconut crust and coconut pudding filling! It’s vegan, gluten-free, and dairy-free.

Yield: 8 slices

For the crust:
  • 2 cups unsweetened shredded coconut
  • 1/3 cup (37 grams) coconut flour
  • 9 tbsp (126 grams) unrefined coconut oil, room temperature (if it's melted, chill it until firm like softened butter. Using melted coconut oil will make the crust mixture greasy and hard to work with).
  • 2 tablespoons coconut sugar or raw sugar
  • 1/8 teaspoon salt
  • 1 tablespoon lime zest, optional

For the filling:
  • 2 1/2 cups (591 milliliters) full-fat canned coconut milk (this is almost 1 1/2 400-ml cans)
  • 7 tablespoons (88 grams) raw sugar, granulated sugar, or coconut sugar if you don't mind a darker taste and color
  • pinch of salt
  • 7 tablespoons (55 grams) cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons coconut oil

For garnish:
  • 3 cups (about 14oz / 400 grams) fresh raspberries

For full directions you can go to

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