Raspberry Coconut TartUser Submitted Recipe
2 Cups Sliced Almonds
1 Cup Finely Shredded, Unsweetened Coconut
1/4 teaspoon Salt
1 teaspoon Cinnamon
2 Tablespoons Honey or Agave Nectar
3 Tablespoons Oil (Preferably Olive, Grape seed or Melted Coconut Oil)
1 (13.66 oz.) Can Regular NOT LIGHT Coconut Milk, refrigerated overnight (We use Thai Kitchen Brand)
1 Tablespoon Rosewater (optional)
1/4 Cup Honey or Agave Nectar
1 Pint of Raspberries - we use a half pint each of Golden and Red Raspberries
2 Tablespoons of Honey or Agave Nectar
1 Tablespoon of Rosewater (optional, you can use some of the leftover coconut water if you prefer not to use rosewater)
Preheat Oven to 350 degrees. In a food processor, grind the almonds and coconut until the mixture resembles sand, add in the remaining ingredients until thoroughly combined. Press the mixture into an 8 or 9 inch tart pan. Bake 10-15 minutes until lightly golden brown. Set aside and let cool completely.
Open the can of chilled coconut milk, put all of the solid white coconut cream in a mixing bowl, reserve the liquid coconut water for another use. Add the honey and rosewater (if using) to the coconut cream. Use a hand mixer to whip the coconut honey mixture until it resembles whipped cream. Spread the cream evenly in the cooled tart crust.
Arrange the berries in a decorative pattern on top of the coconut cream filling. Heat the honey and rosewater/water until warm and very runny. Brush the mixture evenly over the berries. Cover with plastic wrap and allow to chill for at least 1 hour. Remove the tart from the fridge just before serving as the coconut cream filling will become very soft when left at room temperature