Coconut Lemon Tart
The combination of coconut and lemon can’t be beat…plus, this recipe is vegan and gluten-free! (Image via One Green Planet)

Servings
1pie
Servings
1pie
Ingredients
Crust

  • 1/2cup


    Dates

  • 1/2cup


    Pecans

  • 1/2cup


    Almonds

  • 1/2cup


    Unsweetened Coconutshredded
Filling

  • 7.5oz


    Coconut Cream

  • 1 1/2cups


    Lemon Juice

  • 1/2cup


    Maple Syrup or Agave Nectar

  • 1/2tbsp


    Lemon Zest

  • 1/2tsp


    Agar Agar Powder

  • 2tbsps


    Cornstarch

  • 1/4cup


    Water
Instructions
  1. Take all the crust ingredients and pulse in a food processor, until the mixture starts to clump together.
  2. Lightly dust a 10-inch pie dish with coconut and press the crust mixture evenly into the dish. Place in the refrigerator.
  3. Whisk the coconut cream, lemon juice, zest, maple syrup and agar together in a saucepan. Then, mix the corn starch and water together and add to the coconut mixture.
  4. Place on medium-low heat to simmer slightly, whisking constantly. It will thicken as it heats, about eight to 10 minutes.
  5. Once the mixture has thickened, remove from heat and let cool. Pour into the prepared crust and leave to cool. Place in refridgerator for two hours, or until ready to serve.