Gluten Free Coconut Tarts Recipe
Boy! It has been a whirl-wind of activity around here these days in Simply…Gluten-Free World! I hopped on a plane to Pennsylvania, participated in the first-ever 1 Hour Gluten Free TV Special on QVC, just barely made it out of Pennsylvania before a huge blizzard hit, back to Tampa to tape my monthly Gluten-Free Cooking Segment on Daytime TV the next morning, and all of this in less than 48 hours! It is all fun and exciting but life must go on in the midst of all this.
And I have discovered that when you have people invited to your home for dinner (regardless of what else is going on in your life) they actually expect you to feed them something! And when you have written a Gluten-Free Dessert Cookbook, they kind of expect you to serve dessert after dinner, made from one of your gluten free recipes!
This is where having a well stocked pantry comes into play. There are certain things I always have in my gluten-free pantry that ensure I can whip up a gluten-free dessert and even a dairy-free dessert at a moments notice – it’s loaded with Kinnikinnick’s products on purpose!
Remember back before you went gluten-free how easy it was to make a pie or a tart with a graham cracker crust? Well now thanks to Kinnikinnick, it is still just as easy – their Graham Style Crumbs are a God-send – just mix up with some sort of fat (butter, non-dairy butter or in this case coconut oil), press in a pie plate or tart pan, and voila – instant crust!
I also keep a good stock of coconut milk on hand as well as coconut flakes and lately I have taken to keeping coconut oil in my pantry as well. So in just a few minutes (aside from chilling time) I was able to whip up some lovely Gluten Free Coconut Tarts and fulfill my dinner guest’s expectations of a delicious dessert to end a simple meal.
To keep these tarts super allergy-free I used tapioca starch to thicken the filling, if corn is not an issue you can use cornstarch but I do not recommend arrowroot powder in this case, it seems to get slimy when combined with the coconut milk.
If you are cuckoo for coconuts – this is the dessert for you!
Gluten Free Coconut Tarts Recipes
- 1¾ cups sweetened coconut flakes – use divided
- 1 cup gluten free graham style crumbs – (Kinnikinnick)
- 5 tablespoons coconut oil – melted (or non-dairy butter substitute such as Earth Balance)
- 1 (13.5 ounce can) coconut milk
- ¼ cup brown sugar – packed
- ¼ cup tapioca starch or corn starch
- ¼ teaspoon kosher or fine sea salt
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees. Place 1¼ cups of the coconut on a sheet pan and spread into an even layer. Toast the coconut in the oven until it is fragrant and lightly browned, 8 – 10 minutes, stirring once or twice during cooking for even browning. Reserve ¼ cup of the toasted coconut for garnish.
- In a mixing bowl, combine the remaining 1 cup of the toasted coconut with the graham style crumbs and the coconut oil. Press into four 4 inch tart pans with removable bottoms, an 8 inch tart pan or even a 9 inch pie plate, making sure to get the mixture up the sides as well as on the bottom. Place in the freezer to cool and harden - about 15 minutes. While the crust hardens, make the filling.
- In a medium saucepan whisk together the coconut milk, brown sugar, tapioca starch and salt. Heat the mixture over medium heat, stirring constantly, until it thickens, just about 3 minutes. Stir in the vanilla. You can press the mixture through a sieve if you like to make sure there are no lumps. Stir in the ½ cup of coconut flakes you did not toast. Pour the mixture into the prepared tart pan(s) or pie plate. Let the tart cool in the fridge until ready to serve. Garnish with reserved toasted coconut flakes.
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