Coconut Milk & Fruit Tart (Vegan)

This vegan tart is really as good as the classic dairy-based counterpart.

The coconut cream, flavored with vanilla, tastes so nice yet so fresh and light!

A must-try desert for your summer’s parties and cravings!

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Rest time3 Hours
  • Servingserves 6 people
  • Cooking methodNo cooking
  • CuisineInternational


For the base

  • 400 gdry biscuits
  • 250 gmargarine ( Non-hydrogenated and organic)
  • 1 teaspoonground cinnamon

For the cream

  • 400 mlcoconut milk (full fat)
  • 125 gicing sugar
  • 1 teaspoonguar gum (powder)
  • 1vanilla bean

For the topping

  • 6 gagar agar
  • 1 spoonsugar
  • q.s.fresh seasonal fruit


For the base

  1. – put the biscuits into a food processor and reduce them to dust, then move them into a large bowl;

    – add the ground cinnamon and mix well;

    – melt the margarine over a bain-marie, then pour it onto the crushed biscuits;

    – mix well till you get a moist “dough”;

    – grease a 22cm diameter baking tray and fold it with the thus obtained dough;

    – put it in the freezer for about 30 minutes;

    – remove the tray from the freezer, then remove the biscuits base from the tray too;

    – put the base onto a serving tray or plate and keep refrigerated while you prepare the cream;

For the cream

  1. – pour the coconut milk onto a large bowl;

    – sift the icing sugar onto the milk and start and start to whisk in order to avoid formation of lumps;

    – do the same with the guar gum;

    – pour everything onto a saucepan;

    – put the saucepan onto the stove on medium fire;

    – stir well till the milk reaches boiling

    – stir well till the milk thickens, then remove the saucepan from the stove;

For the topping

  1. – pour 250 ml water onto a pan;

    – add the agar agar and mix well;

    – add the sugar and mix well;

    – put the pan on the stove and cook on a medium fire;

    – as soon as it starts to boil, remove the pan from the stove and allow the jelly to reach room temperature;

    – wash well the fruit and slice it finely;

To assemble the tart

  1. – pour the coconut cream onto the base;

    – top it with the sliced fruit;

    – cover the top with the jelly;

    – keep refrigerated for at least 2 hours before serving;

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