Posted May 13, 2013
As we get ready to celebrate the 4th of July in a couple of weeks, I thought now would be a good time to share a dessert perfect for your BBQ. It’s delectable with a sweet, crumbly graham cracker crust, creamy coconut pudding and tart summer berries. Seriously, this may be my new favorite summer dessert.
I don’t have much experience making pudding so I did some research and discovered that it is actually really simple. For this recipe I used five ingredients that I always have on hand including canned coconut milk. Most pudding recipes call for cow’s milk but since I am still avoiding dairy, I decided to give coconut milk a try. The result is a thick, scrumptious pudding that I could eat by the bowl full and one that worked unbelievably well in this dessert.
Summer Berry and Coconut Pudding Tart Recipe
A delectable with a treat with crumbly graham cracker crust, creamy coconut pudding and tart summer berries.
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons coconut oil, melted
- 1/4 cup plus 1 tablespoon baker's sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 (13.9 ounce) can coconut milk (not fat free)
- 1 teaspoon vanilla
- 6 ounces fresh raspberries
- 6 ounces fresh blackberries
- 6 ounces fresh blueberries
- Preheat oven to 350 degrees.
- Combine cracker crumbs, melted coconut oil and 1 tablespoon baker's sugar together in a bowl. Mix well. Press into the bottom of a tart pan. Bake for 10 minutes or until slightly browned. Remove from oven and allow to cool while you prepare the pudding.
- Combine 1/4 cup sugar, cornstarch and kosher salt in a bowl.
- Heat coconut milk in a pan over medium heat just until the edges begin to bubble. Slowly whisk in 1/4 of the cornstarch mixture. Mix until dissolved, being careful of clumps. Repeat until all of the cornstarch mixture is mixed in. Continue cooking, over medium low heat until thickened , 5- 7 minutes. Do not boil. Remove from heat and stir in vanilla.
- Pour pudding mixture into cooled crust. Cover, pressing plastic wrap against the top of the pudding and refrigerate for 4 - 5 hours until set.
- When ready to eat, mix berries together in a bowl. Scatter over the top of the pudding. Serve chilled.