Mango Coconut Tart

Mango Coconut Tart

Creamy coconut pudding is accented with fresh juicy mango for a tropical dessert - healthy enough even for breakfast.

Yield: 
One 9-inch tart, 12 muffin-sized tarts, or 24 mini tarts

Updated: Wed, 03/07/2018 - 3:13pm

Ingredients: 

Crust

  • 2 cups almonds
  • 1½ cups raisins
  • ¼ teaspoon sea salt
  • 1-2 Tablespoons agave nectar

Coconut Filling

  • 2 (4-ounce) containers coconut milk yogurt*
  • 3 Tablespoons coconut flour
  • 3 Tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut
  • One very ripe mango, minced and drained

*Not a raw ingredient

Instructions: 
  1. To make Crust: Grind almonds in processor until fine. Add raisins, salt, and 1 Tablespoon agave. Blend until mixture is clumpy, adding more agave and 1 Tablespoon water if necessary.
  2. Press Crust mixture into a pie plate, small tart pans, or a muffin pan. Place in freezer to set for at least one hour.
  3. To make Coconut Filling: In a small bowl whisk yogurt and coconut flour. Add coconut oil, vanilla, and shredded coconut and stir to combine. Refrigerate for a few hours to set.
  4. To assemble the tart: If using a pie plate: sprinkle crust with minced mango, and cover with Coconut Filling. Smooth top, then freeze for one hour. Slice and serve cold. If using tart or muffin pan, use a butter knife to gently remove tarts from muffin pan. Arrange on plate or platter. Scoop coconut filling into shells, then top with mango. Serve immediately, or freeze for later. Enjoy!