Strawberry Coconut Cream Tart
Every Year I go to Jones Family Farm’s great strawberry patch to get strawberries to make my jam, This year I made a low sugar jam. I also made this luscious Strawberry coconut cream cake perfect for a picnic!
I used instant pactin to make the cake set up in the fridge, and the crust is a basic nut and date mixture you and use walnuts, cashews or pecans. It’s easy and crunchy and tasty! Dairy, Gluten and Egg free!
Get the ingredients a day ahead and refrigerate your coconut milk can and soak the almonds. Wash your berries in some baking soda water, rinse, core and dry them.
For this recipe you want the strawberries mashed to measure the cups. This may be 2 quarts of whole strawberries.
For the crust:
- 1 16 oz package if dates, let soak in water 5 minutes
- 3 cup almonds, soaked overnight and drained
- 2 tblsp shredded coconut
- pinch of fine sea salt
- 3 mini springform pans 4.800 H x 4.000 W x 2.300 D
Place ingredients in a food processor and pulse to create a crunchy coarse texture, make into 3 balls and press into a lightly greased springform pan.
Bake at 325 Degrees for 20 minutes to brown it a bit and let it cool completely before you add any filling.
For the filling:
- 2 cans coconut milk 13.66 oz can This has a cream inside the can, refrigerate for a day before use, the cream will come to the top.
- 1/2 cup finely shredded coconut
- 2 cups fresh mashed strawberries (mash with a potato masher)
- 3 tablespoons honey
- pinch of fine sea salt
- 3 tsp of Instant pectin
Add the pectin and give a few more pulses.
Pour the liquid into the crust layer and sprinkle more shredded coconut on top if you like
Let it completely set up in the fridge for a 4 or 5 hours.
When ready to serve Remove from the springform pan. Take the cream from the top of the second coconut milk can and whip it like whipped cream when it’s cold, you can add a tbsp sugar in the whip to taste. Place on top of your cake and garnish with cut strawberries, Enjoy! Can make a day ahead !
