TARTA VEGANA DE COCO Y BLUEBERRIES

Raise your hand if you love coconut!

You know I love coconut and the other day enature guys sent me a basket of cute gifts with a sample of their products and most were coconut, where did they find out that I love it? haha I think it’s no secret …. nor is it a secret that I am increasingly leaning toward making my desserts recipes healthier, organic but equally delicious. Because it’s good for you, it does not mean that it shouldn’t be unsavory, well, the fact is that to take advantage of all these coconut goodies I made this Vegan Coconut and Blueberries Tartlet, it’s dandy and best of all, it doesn’t give me guilt after. So here we go coconut lovers! Yummm !!!

Vegan Coconut & Blueberry Tartlet

This coconut and blueberries tartlet, is a healthy and delicious dessert, combining several versions of coconut with a touch of blueberries and a little bit of mint, you will want to repeat.

Serve: 6 people

Ingredients

Crust

• 2 cups of grated coconut
• ⅓ cup of coconut flour
• 5 tbsp. of coconut butter
• 3 tbsp. of coconut sugar
• 5 tbsp. of coconut oil
• 3 tbsp. of water

Filling

• 1 cup of water
• 5 tbsp. of coconutpowder  drink
• 2 tbsp. of agave powder
• 3 tbsp. of cornstarch
• 2 tbsp. of coconut oil
• 1 tbsp. of vanilla (optional)
• Blueberries
• Fresh mint

Instructions

1. Preheat oven to 330 ° F.
2. In a large bowl mix all the ingredients of the crust or base of the tartlet, then when they are well incorporated, transfer the mixture to a tartlet mold of 20 cm in diameter, spread the mixture throughout the mold and bake from 8 to 12 minutes, be very careful because it browns very fast and tends to burn.
3. When the crust of the vegan coconut and blueberries tartlet is ready, remove from the oven and let it cool completely.
4. Then proceed to make the filling, in a saucepan mix the water along with the coconut drink, if you do not have this, do not worry, you can substitute it for 1 cup coconut milk, then sweeten with agave powder or coconut sugar, then add cornstarch and cook over medium heat for a few minutes until it thickens, when it becomes very thick, turn off the heat and add coconut oil and vanilla, let the filling cool before pouring it into the base.
5. Pour the filling of the vegan coconut and blueberries tartlet in the crust and refrigerate for at least 1 hour. Before serving, decorate your tartlet with blueberries and mint.

This coconut and blueberries tartle is completely vegan and gluten-free, so you can be at ease if you are carrying a healthy diet, besides,  it is made with pure organic products, down here I leave the products that I used for it.

You can substitute the coconut sugar by another type of sugar such as muscovado sugar, but not by some kind of sweetener as stevia or Splenda, because what is going to help the crust to stay solid is the sugar when it melts with the coconut. If you have any questions leave your comment below and I’ll respond super fast.