Coconut Custard Fruit Tart Recipe

Vegan Coconut Dessert, Adored by People of all Dietary Persuasions

Coconut Fruit Tarts

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


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
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Filling Directions:

  1. Mix all ingredients in a blender until smooth
  2. Heat on medium heat for 10 - 15 minutes, , stirring with a whisk, until very thick
  3. Remove from heat and cool completely, stirring every few minutes to release steam

Coconut Fruit Tart Directions:

  1. Prepare pie crust and cool to room temperature
  2. Prepare filling and spread evenly in cooled pie crust when cool
  3. Cover with plastic wrap. Lay the plastic wrap directly on the filling to prevent a film from forming
  4. Refrigerate at least 4 hours
  5. Before serving, arrange fruit decoratively on top of tart

Recipe Tips:

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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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