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)
Maple Syrup or Agave Nectar
Agar Agar Powder
Take all the crust ingredients and pulse in a food processor, until the mixture starts to clump together.
Lightly dust a 10-inch pie dish with coconut and press the crust mixture evenly into the dish. Place in the refrigerator.
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.
Place on medium-low heat to simmer slightly, whisking constantly. It will thicken as it heats, about eight to 10 minutes.
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.