This raspberry coconut tart has a simple press-in coconut crust and coconut pudding filling! It’s vegan, gluten-free, and dairy-free.
For the crust:
2 cups unsweetened shredded coconut
1/3 cup (37 grams) coconut flour
9 tbsp (126 grams) unrefined coconut oil, room temperature (if it's melted, chill it until firm like softened butter. Using melted coconut oil will make the crust mixture greasy and hard to work with).
2 tablespoons coconut sugar or raw sugar
1/8 teaspoon salt
1 tablespoon lime zest, optional
For the filling:
2 1/2 cups (591 milliliters) full-fat canned coconut milk (this is almost 1 1/2 400-ml cans)
7 tablespoons (88 grams) raw sugar, granulated sugar, or coconut sugar if you don't mind a darker taste and color
pinch of salt
7 tablespoons (55 grams) cornstarch
1 teaspoon vanilla extract
1 1/2 teaspoons coconut oil
3 cups (about 14oz / 400 grams) fresh raspberries
Preheat the oven to 350 °F (175 °C) and get out a 9" tart pan with a removable bottom.
Mix all the crust ingredients together and pat up the sides and over the bottom of the pan.
Bake for 8-12 minutes or until lightly browned. It'll go from totally white to browned and then burned in moments, so keep a close eye on it!