Gluten Free Dairy Free Coconut Tarts
From Simply Gluten-Free. Serves 4 (4-inch) tarts or 1 (8-inch) tart. 30 min plus 3 hr chilling. 8 ingredients
Ingredients
- 1 3/4 cups sweetened coconut flakes - use divided
- 1 cup gluten free graham style crumbs (Kinnikinnick)
- 5 tablespoons coconut oil, melted (or non-dairy butter substitute such as Earth Balance)
- 1 - 13.5 ounce can coconut milk
- 1/4 cup brown sugar, packed
- 1/4 cup tapioca starch or corn starch
- 1/4 teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
Directions
- Heat the oven to 350°F (175°C). Spread 3/4 cup of the coconut flakes on a baking sheet and toast for 5 to 7 minutes, stirring once, until golden; set aside for the topping.
- Mix the graham-style crumbs, 1/2 cup of the untoasted coconut and the melted coconut oil until the crumbs hold together when squeezed.
- Press the crumb mixture firmly into four 4-inch tart pans or one 8-inch tart pan, covering the bottom and sides.
- Bake the crust for 8 to 10 minutes until lightly golden, then cool.
- In a saucepan off the heat, whisk the coconut milk, brown sugar, starch and salt until no lumps remain.
- Cook over medium heat, whisking constantly, until it bubbles and thickens into a pudding, 5 to 7 minutes; remove from the heat and stir in the vanilla and the remaining 1/2 cup untoasted coconut.
- Pour the filling into the crust and smooth the top, then chill for at least 3 hours until set.
- Scatter the toasted coconut over the tarts just before serving.
From Simply Gluten-Free