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Cranberry Coconut Tart

It’s easy to let yourself indulge in a few sweet treats during the holidays, and this Coconut Custard Tart recipe by By the Sea won’t leave you feeling guilty as you reach for seconds! We took a few shortcuts and topped our version with sugared cranberries to add this vegan-friendly dessert to our Thanksgiving menu. 


For the pastry: 

  • 1 1/2 cups grated coconut 
  • 1/4 cup melted coconut oil 
  • 1/4 cup rolled oats 
  • 3 tablespoons brown rice flour 
  • 1/4 teaspoon salt 
  • 1 cup spelt flour 
  • 2 tablespoons maple syrup 
  • 1 tablespoon vanilla extract 

For the filling: 

  • 5 cups almond milk 
  • 3 cups grated coconut 
  • 2 teaspoons agar powder 
  • 1/4 cup plus 1 tablespoon maple syrup 
  • pinch of salt 
  • 2 teaspoons arrowroot 
  • 1 tablespoon vanilla extract 
  • Sugared cranberries, to top


Preheat the oven to 350 degrees. Coat a tart dish with oil. Grind oats, rice flour, salt and 1/2 cup of the grated coconut in a food processor until it’s finely ground. Pour into a bowl and add the spelt flour and rest of the grated coconut. Add the coconut oil and mix through with your fingertips. Lastly, add maple syrup and vanilla extract then continue to mix till everything is evenly incorporated. 

Press pastry evenly into the dish taking care to push pastry up all around the tin. Bake for 20 minutes – then remove and set aside to cool. 

To make the filling, add almond milk and grated coconut and blend for 2 minutes. Strain milk through a cheesecloth to remove any larger coconut pieces. 

Add agar, maple syrup, salt and bring the milk to boil while whisking. Then reduce heat and simmer for about 15 minutes. In a separate bowl, dissolve the arrowroot with 1 tablespoon of water and add to the milk and continue whisking. Lastly, whisk in vanilla extract. 

Set aside and let cool for 10 minutes, then whisk for the last time and pour into the tart shell. Let the tart cool in the fridge for 3-4 hours. 

Before serving, top with sugared cranberries.

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