Strawberry Coconut Cream Tart

Strawberry Coconut Cream Tart

I hope you all had a great weekend! It felt like summer around here, and it was amazing. We went for a long breezy walk to the farmers market, sat out on patios and drank wine, then sat out on (more) patios and ate dinner. It felt absolutely incredible to bask in the sun and feel the warm fresh air, especially because it was snowing here just a few weeks ago.

To celebrate all of these summery feelings, I made this strawberry tart from the Sweet Laurel cookbook by Laurel Gallucci & Claire Thomas – you might know Claire from her blog & YouTube channel The Kitchy Kitchen. This tart is so light and delicious, I know it’ll be on repeat all summer long.

Strawberry Coconut Cream Tart

What I love about this recipe is that, assuming you get 2 good cans of coconut milk (which I did – see notes below), this is SO darn simple to make. It’s paleo, grain-free, and dairy-free, but there are no complicated ingredients, just simple, wholesome ones.

The crust is a combination of almond flour, salt, coconut oil, maple syrup, and an egg. It comes together beautifully and is easy to press out into the tart pan.

Strawberry Coconut Cream Tart

One thing that I love in this book is that their coconut cream recipe comes with many flavor variations, one of which is lemon and lavender. I skipped the lavender, but I added lemon zest (and a bit of lemon juice) to my coconut cream because I love lemons and strawberries together!

Strawberry Coconut Cream Tart

I know so many of you will absolutely love this book – there are SO many amazing allergen-free recipes (many are vegan as well). There are cakes, cookies, bars, pies, muffins, quick breads, pop tarts… each recipe is more decadent than the next, yet they all have short ingredient lists and simple instructions. A great gift for Mother’s Day!

5.0 from 1 reviews
Strawberry Coconut Cream Tart
 
This recipe is from the Sweet Laurel cookbook and was reprinted with permission from the publisher.
Author:
Serves: serves 6
Ingredients
Coconut Cream *(see notes below)
  • 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight
  • 2½ tablespoons maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon zest
  • pinch of sea salt
  • 1-2 tablespoons lemon juice, optional, depending on thickness of your cream
Strawberry Tart:
  • 2 tablespoons coconut oil, solid, plus more for greasing the pan
  • 2 cups plus 2 tablespoons almond flour
  • heaping ¼ teaspoon sea salt
  • 1 tablespoon maple syrup
  • 1 large egg
  • 2 cups coconut whipped cream (recipe above)
  • 4 cups strawberries, halved
Instructions
  1. Make the coconut cream. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much. Add the maple syrup, vanilla, lemon zest, and salt, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.
  2. Preheat the oven to 350°F. Generously grease a 9-inch tart pan with coconut oil.
  3. In a food processor, pulse the flour and salt until combined. Add the coconut oil, maple syrup, and egg and blend until the mixture forms a ball. Lightly press the dough into the tart pan and bake for 10 to 12 minutes, until light golden brown.
  4. Remove the crust from the oven and allow to cool completely. Fill the crust with the whipped coconut cream and top with strawberries. Slice and serve. This is best the same day it is made, but the crust can be made up to a week ahead of time and stored, well wrapped, in the fridge.
Notes
*Make sure that you chill your coconut milk cans overnight or longer (without shaking them or moving them) so that the thick coconut cream completely separates from the watery coconut liquid. If the liquid mixes with the coconut cream, your final cream will be watery and will not whip well.

I've found that coconut milk cans are not always consistent - sometimes you get a dud can where the cream won't separate from the water. I usually buy an extra can just in case. For this recipe, I used Whole Foods' full-fat coconut milk, with success.

Note: My strawberries were more tart than sweet, so I sprinkled them with a little cane sugar and a pinch of salt to bring out more of their sweetness.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

22 comments

  1. Amanda on said:

    Looks delicious! Also, that Pie/Tart Pan is really cute! Where did you get it?

    • Thanks Amanda! I got it from Food52’s shop – I don’t see it on their site anymore, but I know they carried it for a really long time so maybe they’re just out.

  2. Tiffany on said:

    Can I sub almond flour with coconut flour? I’m allergic to nuts 🙁

    • Coconut flour isn’t a 1:1 swap since it has so much more fiber. I’d recommend searching for a crust that’s specifically made with coconut flour instead of trying to sub it with unknown results 🙂

  3. Cynthia on said:

    Can we replace the egg to make this vegan? What would work the best as a replacement? Thank you!

    • I’m not sure since this one isn’t my recipe, sorry! I’m not sure if a flax egg would bind the same way.

      • Cynthia on said:

        thank you! I think I will try and see if it works !

  4. Kerri on said:

    Would also be interested in an egg replacement. Looks like a delicious slide of summer!! Thanks fur the tip on buying an extra can of coconut milk. I’ve found myself in a bind with a bum can and no replacement.

    • Kerri on said:

      *slice of summer.

  5. Brittany Audra @ Audra's Appetite on said:

    Fresh strawberry pie is one of my favorite summer desserts…I’m so excited to try this healthy version!

  6. Natalie from lilcookie.com on said:

    This tart is simply gorgeous! So beautiful and absolutely delicious! I love strawberries and coconut together – such a treat ♥

  7. This looks amazing! I so rarely use coconut in my cooking which is strange because I really love it. I’m also Gluten Free and have not learned the art of using only Almond Flour yet. This will be a great way to start! Thanks for sharing!

  8. teektalks from teektalks.com on said:

    strawberry pie is one of my favorite summers Dish…I’m so excited to try this

  9. Aleksandra on said:

    Can I use unbleached almond flour to make this?

  10. Andria on said:

    I e never used coconut milk from a can. Is there something we can use the water for after we have taken out the cream?

  11. Paula from MyYogaTherapist.com on said:

    Hi. I’m going to try this tonight for dessert for the family.
    Will this pie, once made, keep in the refrigerator? If so, for how long?
    Will the coconut cream begin to ‘melt’ or become liquidy after a few days?
    Thanks.

    • Hi Paula, I had it in my fridge for a couple of days and it was fine. It might change after 2 or so days, but by then everyone in my house had eaten it 🙂

  12. gao nhat ban on said:

    the strawberries are fresh

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):