Vegan Coconut Tarts
These sweet, sticky coconut tarts are absolutely packed with coconutty-goodness. Vegan and naturally sweetened with coconut sugar, they make for a delicious, healthy bite-sized snack.
Prep Time 15 mins
Cook Time 1 hr
resting time 15 mins
Total Time 1 hr 30 mins
CONDENSED COCONUT MILK
- 1 can of coconut milk (full fat)
- 1/4 cup coconut sugar
TART PASTRY
- 1/2 cup coconut oil (softened but not liquid)
- 1 1/4 cups whole wheat flour
- 1 tbsp coconut sugar
- 1/2 tsp sea salt
- 6-8 tbsp ice water
COCONUT FILLING
- Coconut condensed milk
- 1/4 cup coconut sugar
- 1 tbsp vanilla essence
- 2 tsp lemon zest
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 1/2 cups shredded coconut
MAKE COCONUT CONDENSED MILK
Preheat oven to 190˚C (375˚ F) for later.
Put coconut milk in saucepan on medium-high heat and wait for it to boil. As soon as it starts bubbling, reduce to a simmer and whisk in coconut sugar.
Simmer on stove for 30 minutes, until liquid reduces to half, whisking regularly. Remove from heat and allow to cool before using.
MAKE TART PASTRY
In a food processor, pulse to combine flour, coconut sugar and salt.
Add in spoonful's of coconut oil, pulsing to combine with mixture.
Slowly add in ice cold water, pulsing between each tablespoon, until dough sticks together when pinched. Use as much/ little water as you need to get this consistency.
Take dough from food processor and gently knead it before placing it onto well-floured surface and forming into disc shape with hands. Cover and put in refrigerator for a minimum of 15 minutes.
COMPILE AND BAKE TARTS
Combine cooled coconut condensed milk in a bowl with coconut sugar, vanilla essence, lemon zest, nutmeg and cinnamon. Gently fold in shredded coconut.
Take tart dough out of the fridge. Divide dough between slots in tart tin (approx. 1 tablespoon of dough for a 12-slot tin or 1/2 tablespoon of dough for 24-slot mini tart tin). Press dough evenly to cover bottom and sides of each slot.
Spoon coconut filling evenly into the tarts.
Bake for 30 minutes at 190˚C (375˚ F), covering with foil towards the end if the tops are getting too golden. Allow to cool fully before serving.
Course Dessert, Snack
Cuisine Belizean, Caribbean, Central American
Keyword Coconut, dairy-free, dessert, Healthy, sugar-free, Sweet, Vegan