Coconut Custard Fruit Tart Recipe
Vegan Coconut Dessert, Adored by People of all Dietary Persuasions
My daughter, Sarah Kingsbury, invented this luscious coconut fruit tart recipe for a birthday party, and it was a huge hit. And that was before anybody ate it!
This beautiful fruit tart isn't too sweet, and goes down light, but a small piece is blissfully satisfying, because of the fat in the coconut and the pie crust.
Total prep & cook time: 30 min
12 Small Servings
Nutrition Info Per serving, 125g: 224 calories, calories from fat 119, 25g carbohydrate, 14g fat, 58mg sodium, 1g dietary fiber, 2g protein; low in Sodium and very low in Cholesterol; good source of Vit C and Manganese. Estimated glycemic load: 15
Ingredients:
- One 9 inch pre-baked pie crust or six pre-baked 4 inch tart crusts: We use this Vegan Pie Crust, prick it all over with a fork, and bake unfilled until lightly browned. You could also use GF Hazelnut Pie Crust, or any no-bake crust, such as the nut crust in Raw Vegan Blueberry Lemon Cheesecake
- 3 - 4 cups coconut filling
- 2 - 3 cups fresh fruit for topping
Coconut Filling Ingredients:
- 2 cans full fat coconut milk
- 1 cup So Delicious unsweetened coconut milk
- 1/4 cup sugar or agave syrup
- 30 drops liquid stevia
- 1/4 tsp salt
- 1/3 cup arrowroot starch
- 1/4 cup ground cashews
- 1/2 tsp coconut extract
Filling Directions:
- Mix all ingredients in a blender until smooth
- Heat on medium heat for 10 - 15 minutes, , stirring with a whisk, until very thick
- Remove from heat and cool completely, stirring every few minutes to release steam
Coconut Fruit Tart Directions:
- Prepare pie crust and cool to room temperature
- Prepare filling and spread evenly in cooled pie crust when cool
- Cover with plastic wrap. Lay the plastic wrap directly on the filling to prevent a film from forming
- Refrigerate at least 4 hours
- Before serving, arrange fruit decoratively on top of tart
Recipe Tips:
Sarah used fresh mango and kiwi slices, and fresh blue berries - a colorful combination of fruits which by chance were available in January at our local grocery store.
Fresh raspberries, strawberries or peaches would also work.
Or you could use a fruit sauce made with frozen fruit, such as mangos, peaches, or berries.
To make a frozen fruit sauce: Empty a 14 oz package of frozen fruit into a bowl, add 1/2 cup sugar, stir, and set aside to thaw. Drain off ALL the juice through a strainer, into a small saucepan, add 3 Tbsp corn starch, stir and cook until thickened. Cool to warm, and gently stir in the drained frozen fruit.
Use full fat coconut milk for a rich, creamy filling.
Recipe Comments:
An easy way to remove the coconut milk from the can is refrigerate it first then place the can in hot water for a minute or two, remove the top and the milk will slide right out - Peter G.
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