Tuesday, March 29, 2011

Raspberry and Coconut Cream Tart

This creamy, dreamy tart is the perfect way to celebrate Spring holidays and special occasions from birthdays and graduations to Mother's Day and Easter.* It may be gluten and dairy free - but speaking from experience - it is a universal crowd pleaser. It is also worth noting that this sweet treat is even more delectable when served with a cold glass of bubbly!

Raspberry and Coconut Cream Tart
2 Cups Sliced Almonds
1 Cup Finely Shredded, Unsweetened Coconut
1/4 teaspoon Salt
1 teaspoon Cinnamon
2 Tablespoons Honey or Agave Nectar
3 Tablespoons Oil (Preferably Olive, Grape seed or Melted Coconut Oil)

Preheat Oven to 350 degrees. In a food processor, grind the almonds and coconut until the mixture resembles sand, add in the remaining ingredients until thoroughly combined. Press the mixture into an 8 or 9 inch tart pan. Bake 10-15 minutes until lightly golden brown. Set aside and let cool completely.

1 (13.66 oz.) Can Regular NOT LIGHT Coconut Milk, refrigerated overnight (We use Thai Kitchen Brand)
1 Tablespoon Rosewater (optional)
1/4 Cup Honey or Agave Nectar

Open the can of chilled coconut milk, put all of the solid white coconut cream in a mixing bowl, reserve the liquid coconut water for another use. Add the honey and rosewater (if using) to the coconut cream. Use a hand mixer to whip the coconut honey mixture until it resembles whipped cream. Spread the cream evenly in the cooled tart crust.

1 Pint of Raspberries - we used a half pint each of Golden and Red Raspberries
2 Tablespoons of Honey or Agave Nectar
1 Tablespoon of Rosewater (optional, you can use some of the leftover coconut water if you prefer not to use rosewater)

Arrange the berries in a decorative pattern on top of the coconut cream filling. Heat the honey and rosewater/water until warm and very runny. Brush the mixture evenly over the berries. Cover with plastic wrap and allow to chill for at least 1 hour. Remove the tart from the fridge just before serving as the coconut cream filling will become very soft when left at room temperature.

*This tart was part of a dinner to celebrate me (Ashlie) and my wonderful friend Kali finishing our Ph.D.s! Hip Hip Hooray! We hope you and yours enjoy it as much as we did!

As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Gluten Free Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, and Messy Missy's Marvelous Mess Party. Check out all the great recipes other bloggers have contributed!

I also included this recipe as part of the Spunky Coconut's Spunky Holiday, Easter. Be sure to check out all of the other fabulous holiday recipes.


  1. This pie is so beautiful and looks amazing. I love rosewater! I can't wait to try it. Great picture too.

  2. Thanks Miriam - The beauty is all in the berries, yay for spring time!!!!

    Judee - Thank you! The rosewater does add a subtle but wonderful element to the tart - Alfred (a true Persian) advocates adding it to all desserts :)

  3. What a beautiful looking tart! If it tastes half as good as it looks then it must be a winner :)

  4. Wow... what a delicious looking tart... very pretty!

  5. Gorgeous! What a show stopper. It has to be delicious.

  6. Thank everyone - I can't take too much credit for the presentations, it's the simple beauty of the berries that makes this tart so asthetically pleasing - but I will take credit for the taste, which is fantastic :) I hope you all have the opportunity to try this recipe!

  7. Thank you both! There is beauty in simplicity - fresh fruit is just lovely, another reason to be excited for Spring!

  8. Your tart is beautiful! It looks very colorful and delicious. Thank you so much for sharing and hope to see you next week!

  9. Thanks Miz Helen - we'll see you next week for sure! Have a great weekend!

  10. That looks beautiful & delicious!


  11. Thanks Jessa, we're so glad you stopped by!

  12. Your tart is beautiful! It looks like a perfect springtime dessert!!!

  13. Thanks inspired2cook - We hope you get the chance to try it out this spring!

  14. Hi there,

    I'm in the middle of making this for a family potluck dinner tomorrow night, and I'm floundering a bit. Perhaps the brand of coconut milk I'm using is of such lesser quality that I'm not able to glean enough cream as you were able to, but I ended up having to open a second can, and really, should have gone to a third just to make enough to fill my base.

    Do you happen to know how much (a guestimate?) cream you were able to get from your can?

    On a positive note, I think the combination of the intense summery sweetness from the rosewater & honey is perfectly balanced by the tartness of the raspberries. I'm pretty excited to cut into this tomorrow night!

  15. eBear Bee Bear - So sorry to hear that you are having trouble with the recipe. We always use Thai Kitchen brand coconut milk, regular (full fat) never light! After refrigerating it overnight, about 2/3 of the can is cream, probably around 1 cup, maybe a little more. Whipping also increases the volume a bit. It is also pretty rich, so you don't need a whole lot, just enough to cover the bottom of your tart shell. I hope everything works out in the end! Happy Easter!

  16. Yes, I normally use that brand too, but the last time I ordered from our food co-op another brand was on sale that I thought would be similar. Boy, was I wrong! I had to scrape to get 1/2 can out of each. :( Lesson learned....stick to the Thai Kitchen.

    However, I wanted to let you know that EVERYONE at the dinner loved the tart! (And there's usually at least 20 of us!) Even those who still eat wheat/dairy/eggs loved it - and it was the only dessert of six that was finished completely. That says a lot!

    Thanks so much for the great recipe - I'll definitely be making this again, just using the Thai Kitchen milk next time.

  17. eBear - I'm so glad it turned out well in the end and that everyone loved it!!! Hopefully next time the prep will be a little more smooth sailing :). FYI we just posted a chocolate tart recipe that is also gluten, dairy, and egg free!

  18. Fabulous looking tart! I love using yellow raspberries when they are around. coconut and raspberries? very intriguing! on the need to try list!