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You won't find any dairy or gluten in this delicious strawberry tart recipe! Instead, it has a bright coconut cream filling and a nutty almond crust.
What I love about this strawberry tart recipe is that, assuming you get 2 good cans of coconut milk (which I did – see tips below), it’s SO damn simple to make. It’s paleo, grain-free, and dairy-free, but there are no complicated ingredients, just simple, wholesome ones. Here’s what’s in it:
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
Notes
-Mimi ❤️
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