Coconut-Almond Tart with Strawberries
Serves: 8
  • ¼ cup melted coconut oil or unsalted butter plus additional for greasing pan
  • ¼ cup 100% pure maple syrup, preferably Grade A
  • 1 teaspoon pure vanilla extract
  • 1 cup almond meal or almond flour
  • 1 cup shredded unsweetened coconut
  • ¼ teaspoon fine sea salt
  • ½ vanilla bean, halved lengthwise
  • 1 cup unsweetened almond milk
  • ½ cup coconut milk (not light)
  • 1 ½ Tablespoons 100% pure maple syrup, preferably Grade A
  • pinch fine sea salt
  • 2 ½ Tablespoons non-GMO cornstarch, such as Bob’s Red Mill or Rapunzel
  • ⅓ cup cold water
  • 1 dry pint strawberries, sliced
  1. Make the crust: Preheat oven to 350 degrees. Generously coat a 9 ½ -inch tart pan with removable bottom with butter or coconut oil. Whisk together coconut oil, maple syrup and vanilla until well blended. In a mixing bowl, combine almond meal, coconut and salt. Add wet mixture to the mixing bowl and stir to combine. It will be quite sticky. Press into bottom and up sides of pan. Bake for 20 minutes, or until golden brown.
  2. Make the filling: Scrape vanilla seeds into a small saucepan, and add pod. Stir in the almond milk, coconut milk, maple syrup and salt. Bring the mixture to a boil over medium heat. Reduce heat to low and simmer for 6 to 8 minutes, stirring occasionally. Discard vanilla pod.
  3. In a small bowl, combine the cold water and cornstarch and whisk until smooth. Pour into the coconut milk mixture and simmer, whisking constantly, until mixture is thickened like pastry cream. Remove from heat and allow to cool. Transfer cream to the refrigerator and chill.
  4. Just before serving, pour custard into crust and spread evenly. Arrange berries decoratively on top and serve immediately. Best kept refrigerated.
Recipe by Pamela Salzman at