My daughter, Sarah Kingsbury, invented this luscious coconut fruit tart recipe for a birthday party, and it was a huge hit. And that was before anybody ate it!
This beautiful fruit tart isn't too sweet, and goes down light, but a small piece is blissfully satisfying, because of the fat in the coconut and the pie crust.
Total prep & cook time: 30 min
12 Small Servings
Nutrition Info Per serving, 125g: 224 calories, calories from fat 119, 25g carbohydrate, 14g fat, 58mg sodium, 1g dietary fiber, 2g protein; low in Sodium and very low in Cholesterol; good source of Vit C and Manganese. Estimated glycemic load: 15
Sarah used fresh mango and kiwi slices, and fresh blue berries - a colorful combination of fruits which by chance were available in January at our local grocery store.
Fresh raspberries, strawberries or peaches would also work.
Or you could use a fruit sauce made with frozen fruit, such as mangos, peaches, or berries.
To make a frozen fruit sauce: Empty a 14 oz package of frozen fruit into a bowl, add 1/2 cup sugar, stir, and set aside to thaw. Drain off ALL the juice through a strainer, into a small saucepan, add 3 Tbsp corn starch, stir and cook until thickened. Cool to warm, and gently stir in the drained frozen fruit.
Use full fat coconut milk for a rich, creamy filling.
An easy way to remove the coconut milk from the can is refrigerate it first then place the can in hot water for a minute or two, remove the top and the milk will slide right out - Peter G.
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