A delectable with a treat with crumbly graham cracker crust, creamy coconut pudding and tart summer berries.
Course Desserts
Cuisine American
Keyword 4th of July Recipes, berries, dessert, Food, Recipe, sweet, tart, treat, vegan
Prep Time 4 hourshours10 minutesminutes
Cook Time 15 minutesminutes
Total Time 4 hourshours25 minutesminutes
Ingredients
Ingredients:
1 1/2cupsgraham cracker crumbs
5tablespoonscoconut oilmelted
1/4cupplus 1 tablespoon baker's sugar
2tablespoonscornstarch
1/4teaspoonkosher salt
113.9 ounce can coconut milk (not fat free)
1teaspoonvanilla
6ouncesfresh raspberries
6ouncesfresh blackberries
6ouncesfresh 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.