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Gluten Free Dairy Free Coconut Tarts

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Prep time

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Cook time

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Total time

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Ingredients  

  • 1¾ cups sweetened coconut flakes – use divided

  • 1 cup gluten free graham style crumbs (Kinnikinnick)

  • 5 tablespoons coconut oil, butter or margarine, melted

  • 1 – 13.5 ounce can coconut milk

  • ¼ cup brown sugar, packed

  • ¼ cup tapioca starch or corn starch

  • ¼ teaspoon kosher or fine sea salt

  • 1 teaspoon pure vanilla extract

 


Directions

Preheat the oven to 350 degrees. Place 1¼ cups of the coconut on a sheet pan and spread into an even layer. Toast the coconut in the oven until it is fragrant and lightly browned, 8 – 10 minutes, stirring once or twice during cooking for even browning. Reserve ¼ cup of the toasted coconut for garnish.


In a mixing bowl, combine the remaining 1 cup of the toasted coconut with the graham style crumbs and the coconut oil. Press into four 4 inch tart pans with removable bottoms, an 8 inch tart pan or even a 9 inch pie plate, making sure to get the mixture up the sides as well as on the bottom. Place in the freezer to cool and harden – about 15 minutes. While the crust hardens, make the filling.


In a medium saucepan whisk together the coconut milk, brown sugar, tapioca starch and salt. Heat the mixture over medium heat, stirring constantly, until it thickens, just about 3 minutes. Stir in the vanilla. You can press the mixture through a sieve if you like to make sure there are no lumps. Stir in the ½ cup of coconut flakes you did not toast. Pour the mixture into the prepared tart pan(s) or pie plate. Let the tart cool in the fridge until ready to serve. Garnish with reserved toasted coconut flakes.


Makes 4 – 4 inch or 1 – 8 inch gluten free tarts.



 

Stock up your pantry

Graham Style Cracker Crumbs

Graham Style Cracker Crumbs

You'd never know these Graham Crumbs are not only gluten-free but free from Top allergens & vegan too. Keep a box in the pantry. Perfect for pie crusts, cheesecakes or topping for ice-cream & desserts.
Weight: 300g/ 10.5oz
Qty/Pkg: By Wt.

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