American/ Desserts

Summer Berry and Coconut Pudding Tart

Summer Berry and Coconut Pudding Tart

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

Print Recipe
Prep Time: Cook Time:

Ingredients:

  • 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

Instructions

1

Preheat oven to 350 degrees.

2

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.

3

Combine 1/4 cup sugar, cornstarch and kosher salt in a bowl.

4

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.

5

Pour pudding mixture into cooled crust. Cover, pressing plastic wrap against the top of the pudding and refrigerate for 4 - 5 hours until set.

6

When ready to eat, mix berries together in a bowl. Scatter over the top of the pudding. Serve chilled.

Notes

Enjoy!

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  • That tart looks so amazingly beautiful! I think coconut milk would be my saving grace if I ever had to go dairy free!

  • Netty

    You had me at coconut… <3 I'm super excited to give it a try! Thank you for sharing!

  • This looks absolutely beautiful! If only it was behaving like nearly 4th of July outside!!

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