Coconut Blueberry Tart

Coconut Blueberry Tart.

Sometimes you just have to have dessert.

Granted, plump, fresh-picked blueberries are a wonderful snack by themselves. And baked in a pie — boy, oh, boy — that’s good eating.

Why not combine the pop of fresh, cold berries with a chewy crust, layered with a cool, creamy filling?

This unpretentious tart begins with a coconut and nut crust that requires no special handling. Just mix the ingredients and press it in place.

The filling, made with coconut milk, takes a little stirring, but is otherwise hard to mess up. Top it with fresh berries — plain, or glazed as seen here — and chill overnight (or at least 6 hours) to make it easier to cut.

Make sure you save yourself a piece!

Coconut Blueberry Tart

Coconut-Blueberry Tart

Serves 6



3 graham crackers, crushed

1-½ cups coarsely chopped almonds

3/4 cup sweetened shredded coconut

1/4 cup + 2 tablespoons butter or margarine


Crumble graham crackers in medium mixing bowl. Pulse almonds — whole or sliced — in food processor or blender until the size of cooked quinoa. If you’re starting with sliced almonds it’s OK to leave some larger pieces.

Add almonds to mixing bowl, along with butter/margarine and mix with your hands until the butter is even coating mixture.

Press mixture into a tart pan; cover with plastic wrap to keep mixture off your hands and press crust evenly into pan. Refrigerate 30 minutes while you preheat oven to 350 degrees. Bake 15 minutes and allow crust to cool before filling.

Graham crackers, almonds, coconut form this chewy crust.



1 can (13.5 ounces or 400 ml) coconut milk

1 tablespoon corn starch

3 tablespoons water

3 tablespoons sugar

1/2 teaspoon vanilla


Dissolve corn starch and sugar in water in a medium saucepan; add coconut milk and stir over medium-low heat until mixture thickens, about 12 minutes. Once mixture is thickened to the consistency of a thick sauce, remove from heat and stir in vanilla. Allow to cool before filling crust.




1 small container fresh blueberries (about 1 cup; you can always use more!)

1 tablespoon sugar +1 tablespoon water

1 teaspoon lemon juice


Dissolve sugar in water in small sauce pan. Simmer until thickened, about 2 minutes. Remove from heat and add lemon juice. Allow glaze to cool and add berries. Toss to coat berries thoroughly.

Arrange coated berries on top of filled crust. Refrigerating the filled tart for at least 6 hours, overnight if possible, will fix the crust and make cutting easier.



Kristi Garrett

Kristi Garrett is the Publisher, Editor and Chief Veggie Enthusiast of Little Green Wheelbarrow. After 16 years in journalism and corporate communications, she figures it's time to get some dirt under her nails.

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