Summer Berry and Coconut Pudding Tart
Who says you have to feel guilty about dessert? Summer Berry and Coconut Pudding Tart is a sinless treat you can enjoy outside on a warm, sunny day. This healthy tart recipe uses a crumbly, graham cracker pie crust, creamy coconut pudding and is topped with fresh raspberries, blackberries and blueberries. It's not as heavy as most desserts, but it's still filling enough to satisfy your hunger. It's surprisingly easy to make, which makes it an excellent option to bring to your next summer potluck.
Chilling Time5 hr
Cooking Time15 min
Ingredients
- 1 1/2 cup graham cracker crumbs
- 5 tablespoons coconut oil, melted
- 1/4 cup plus 1 tablespoon baker's sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 13 9/10 ounces can coconut milk (not fat free)
- 1 teaspoon vanilla
- 6 ounces fresh raspberries
- 6 ounces fresh blackberries
- 6 ounces fresh blueberries
Instructions
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Preheat oven to 350 degrees F.
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Combine cracker crumbs, melted coconut oil and 1 tablespoon baker's sugar together in a bowl. Mix well. Press into the bottom of a tart pan. Bake for 10 minutes or until slightly browned. Remove from oven and allow to cool while you prepare the pudding.
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Combine 1/4 cup sugar, cornstarch and kosher salt in a bowl.
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Heat coconut milk in a pan over medium heat, just until the edges begin to bubble. Slowly whisk in 1/4 of the cornstarch mixture. Mix until dissolved, being careful of clumps. Repeat until all of the cornstarch mixture is mixed in. Continue cooking, over medium low heat until thickened, 5 to 7 minutes. Do not boil. Remove from heat and stir in vanilla.
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Pour pudding mixture into cooled crust. Cover, pressing plastic wrap against the top of the pudding and refrigerate for 4 to 5 hours until set.
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When ready to eat, mix berries together in a bowl. Scatter over the top of the pudding. Serve chilled.
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