Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Summer Berry and Coconut Pudding Tart
As we get ready to celebrate the 4th of July in a couple of weeks, I thought now would be a good time to share a dessert perfect for your BBQ. It’s delectable with a sweet, crumbly graham cracker crust, creamy coconut pudding and tart summer berries. Seriously, this may be my new favorite summer dessert.
I don’t have much experience making pudding so I did some research and discovered that it is actually really simple. For this recipe I used five ingredients that I always have on hand including canned coconut milk. Most pudding recipes call for cow’s milk but since I am still avoiding dairy, I decided to give coconut milk a try. The result is a thick, scrumptious pudding that I could eat by the bowl full and one that worked unbelievably well in this dessert.
Summer Berry and Coconut Pudding Tart
Ingredients
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons coconut oil melted
- 1/4 cup plus 1 tablespoon baker's sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 13.9 ounce can coconut milk (not fat free)
- 1 teaspoon vanilla
- 6 ounces fresh raspberries
- 6 ounces fresh blackberries
- 6 ounces fresh blueberries
Instructions
- Preheat oven to 350 degrees.
- Combine cracker crumbs, melted coconut oil and 1 tablespoon baker's sugar together in a bowl. Mix well. Press into the bottom of a tart pan. Bake for 10 minutes or until slightly browned. Remove from oven and allow to cool while you prepare the pudding.
- Combine 1/4 cup sugar, cornstarch and kosher salt in a bowl.
- Heat coconut milk in a pan over medium heat just until the edges begin to bubble. Slowly whisk in 1/4 of the cornstarch mixture. Mix until dissolved, being careful of clumps. Repeat until all of the cornstarch mixture is mixed in. Continue cooking, over medium low heat until thickened , 5- 7 minutes. Do not boil. Remove from heat and stir in vanilla.
- Pour pudding mixture into cooled crust. Cover, pressing plastic wrap against the top of the pudding and refrigerate for 4 - 5 hours until set.
- When ready to eat, mix berries together in a bowl. Scatter over the top of the pudding. Serve chilled.
Notes
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Susie C
August 16, 2023 at 12:33 pmI didn’t rate, I haven’t made it yet.
but I do have a question
What is “Bakers Sugar” ?
Deseree
August 17, 2023 at 10:36 amHi Susie! Baker’s Sugar is simply a finer granulated sugar. For this recipe you could use granulated sugar if that is what you have on hand :)
Shut Up & Cook
June 23, 2012 at 5:22 pmThis looks absolutely beautiful! If only it was behaving like nearly 4th of July outside!!
Netty
June 22, 2012 at 12:57 pmYou had me at coconut… <3 I'm super excited to give it a try! Thank you for sharing!
Robyn
June 21, 2012 at 4:02 pmThat tart looks so amazingly beautiful! I think coconut milk would be my saving grace if I ever had to go dairy free!