Coconut Berry Tart

Coconut Berry Tart
Yields 1
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  1. 3 cups finely crumbled shortbread cookies
  2. 6 tablespoons unsalted butter, melted
  3. ½ cup sugar, divided
  4. 1 cup sweetened flaked coconut
  5. 1 (13.5-ounce) can coconut milk, divided
  6. 1 (¼-ounce) envelope unflavored gelatin
  7. 1¼ cups heavy whipping cream
  8. 1 cup halved fresh strawberries
  9. 1 cup fresh blueberries
  10. 1 cup fresh raspberries
  11. 1 cup fresh blackberries
  1. Preheat oven to 350°.
  2. In a large bowl, combine shortbread crumbs, melted butter, and ¼ cup sugar, stirring well. Add coconut, stirring to combine. Press firmly into bottom and up sides of a 9-inch round tart pan with a removable bottom.
  3. Bake for 12 minutes. Let cool completely.
  4. In a small bowl, combine ½ cup coconut milk and gelatin. Let sit for 10 minutes to bloom.
  5. In a large saucepan, combine remaining coconut milk and remaining ¼ cup sugar. Bring to a simmer over medium heat, stirring until sugar has dissolved. Add gelatin mixture to hot coconut milk. Cook, whisking well, until gelatin has dissolved, 3 to 4 minutes. Let cool to room temperature (approximately 30 minutes). Cover, and refrigerate until thick, but not set (approximately 45 minutes). If mixture does begin to set, whisk until smooth.
  6. In a large bowl, beat cream at medium-high speed with an electric mixer until stiff peaks form. Fold into cooled coconut mixture. Cover tightly, and refrigerate until set.
  7. Spoon whipped-cream mixture into prepared crust. Top with berries just before serving
Taste of the South


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