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Coconut 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:

1 9 inch pre-baked pie crust or six pre-baked 4 inch tart crusts
3 - 4 cups coconut filling
2 - 3 cups fresh fruit for topping

Coconut Filling Ingredients:

3 1/2 cups full fat coconut milk
3/4 cups water
3/4 cup sugar
1/4 tsp salt
1/2 cup organic cornstarch
1 1/2 tsp vanilla

Filling Directions:

Mix the water with the sugar, salt, and cornstarch, set aside
In a sauce pan heat the coconut on medium heat until steaming
Gradually whisk the cornstarch mixture into the coconut milk
Continue cooking on medium heat for 10 to 15 minutes, stirring constantly, until the mixture is thick and bubbling
Cool completely, stirring every so often to release the steam

Coconut Fruit Tart Directions:

Prepare pie crust and cool to room temperature
Prepare filling and spread evenly in cooled pie crust
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

Cooking 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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