Coconut Fruit Tart (Gluten & Dairy Free)

photo by Norman Baker

3 cups coconut milk
3/4 cups water
1/2 cup brown sugar
1 tsp salt
1/2 cup organic cornstarch
1 tsp vanilla
fruit of choice (I used strawberries, blueberries, kiwis)

Almond Meal Crust:
1 1/2 cups almond meal
2 tbsp sugar
1/3 cup earth balance (melted)

Crust Directions

  1. Preheat oven to 350 degrees.
  2. Combine sugar and almond meal.
  3. Add melted earth balance and stir.
  4. Press and flatten onto the bottom of a round pie plate.
  5. Bake in oven for 10-15 minutes, or until golden brown.
  6. Let cool completely before adding filling.

Filling Directions

  1. Mix water, brown sugar, salt, and cornstarch. Set aside.
  2. Heat coconut milk on medium heat until steaming, stirring constantly.
  3. Gradually whisk the dry mixture into the coconut milk. Add vanilla.
  4. Continue cooking on medium heat for 10 to 15 minutes, stirring constantly, until the mixture is thick and bubbly.
  5. Cool completely, stirring every so often to release the steam.
  6. Add filling into almond meal crust.
  7. Put in fridge and cool overnight or minimum of 4 hours.
  8. Add fruit topping. Make it look pretty then dig in! 😀

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