Vegan Coconut Cream Tart


Coconut has always been one of my favorite flavors and is delicious in a summer treat. This tart is simple to make, with only a few steps. The tart crust is both crumbly and buttery while the coconut cream melts in your mouth. In addition, the toasted coconut flakes add a nice crunch.


Tips:

  • The brand of coconut milk you use for the coconut cream is very important to get the right consistency. If you've used canned coconut milk before in cooking, you'll know that the thick white fat sticks to the top of the can, while the water rests at the bottom. The brand of coconut milk you want to use, is one with lots of fat. The video down below is very helpful in choosing the right kind, but there are tons of other online resources available. For reference, I used Aroy-D coconut milk.


Yields 1 9 in. tart

Ingredients:

Crust:

1 1/2 Cup All-Purpose Flour

1/2 Cup Powdered Sugar

Pinch of Salt

1/2 Cup Vegan Butter

1 Teaspoon Vanilla Extract

Coconut Cream:

4 Cups Coconut Milk

1 Teaspoon Vanilla Extract

1/2 Cup Powdered Sugar

1/4 Cup Cornstarch

Topping:

1/2 Cup Coconut Flakes


Instructions:

  1. In a food processor, pulse together the flour, powdered sugar, and salt. Then add in the cubed cold butter and vanilla extract. Keep pulsing until a dough forms. Wrap tightly in plastic wrap and form into a disk. Chill in the fridge for 1 hour.

  2. Preheat the oven to 325°. Oil a 9 in. tart pan and press the dough into the pan. With a fork, poke rows of holes along the bottom of the crust. Put into the freezer until oven is ready. Bake for 25-30 minutes until slightly golden. Set aside.

  3. In a small saucepan, whisk together 2 cups of the coconut milk with the vanilla extract. Whisk in the powdered sugar and cornstarch and put on low heat. Whisk constantly until mixture thickens. Take off the heat and set aside.

  4. Preheat the oven to 350°. Place the coconut flakes on a parchment lined baking sheet. Spread into a thin and even layer. Bake for 4-8 minutes until golden and crispy. Set aside.

  5. Add the remaining two cups of coconut milk to the coconut cream and whisk on low heat until smooth. Pour into the crust. Chill the tart in the fridge for at least 3 hours.

  6. Sprinkle on the toasted coconut flakes and serve.

Notes:

  • It is normal for your coconut cream to become overly thick after removing it from the heat, but the remaining 2 cups of coconut milk should smooth it out.

  • The tart dough can be made up to a month in advance, but must be put into the freezer.

  • The assembled tart can be refrigerated up to 4 days.

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