Vegan Raspberry Coconut Tart

This raspberry coconut tart has a simple press-in coconut crust and coconut pudding filling! It’s vegan, gluten-free, and dairy-free.

▢ 2 1/2 cups (591 ml) full-fat coconut milk canned, 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 salt
▢ 7 tablespoons (55 grams) cornstarch
▢ 1 teaspoon vanilla extract
▢ 1 1/2 teaspoons coconut oil

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.
2 cups unsweetened shredded coconut, 1/3 cup (37 grams) coconut flour, 9 tbsp (126 grams) firm unrefined coconut oil, 2 tablespoons coconut sugar, 1/8 teaspoon salt, 1 tablespoon lime zest
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!
Let the crust cool completely, about 30-60 minutes, and then refrigerate until cold and firm.

In a small saucepan over medium heat, stir together 1 1/2 cups (ignore the quantity below - it's a technical issue I can't fix) of the coconut milk with the sugar and salt. Stir occasionally until the sugar is dissolved.
2 1/2 cups (591 ml) full-fat coconut milk, 7 tablespoons (88 grams) raw sugar, pinch salt
Meanwhile, mix the remaining 1 cup of coconut milk (ignore the quantity below - it's a technical issue I can't fix) with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it'll combine.
2 1/2 cups (591 ml) full-fat coconut milk, 7 tablespoons (55 grams) cornstarch
Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly. Once well combined, put it back on the stove, turn the heat to medium and cook until thickened like pudding, whisking constantly (do not walk away and do not stop whisking!). This will take anywhere from 30-60 seconds (some commenters have needed up to 3-4 minutes). Do not let it continue cooking once it's thickened - this can cause the cornstarch to break down and will make the pudding runny.
Remove from the heat and stir in the vanilla and coconut oil.
1 teaspoon vanilla extract, 1 1/2 teaspoons coconut oil
Let cool until room temperature and then pour into the chilled crust. Chill for about 1 hour before topping with raspberries.

Up to about 4 hours before serving, top the tart with raspberries.
3 cups (400 grams) fresh raspberries
The tart keeps well for up to about 2 days, but is best on the first day. The crust will remain firm as long as it's refrigerated. Cut what you need and then return the tart to the refrigerator to prevent the tart from soaking up the pudding and getting soggy.

If your coconut oil is liquid, chill it until firm like softened butter. Using melted coconut oil will make the crust mixture greasy and hard to work with.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.