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 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!

Leave a Comment

  • Reply
    Shut Up & Cook
    June 23, 2012 at 5:22 pm

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

  • Reply
    Netty
    June 22, 2012 at 12:57 pm

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

  • Reply
    Robyn
    June 21, 2012 at 4:02 pm

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

  • A little bit about me...

    My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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