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A Berry Delicious Blackberry Coconut Tart Recipe!

Yields1 Serving

Nuts about coconut? Check out this healthy coconut tart recipe, with a burst of tang from blackberries! One thing's for sure, it's berry delicious!

raspberry coconut tart recipe easy baking

 18 coconut cookies
 ½ stick unsalted butter melted and lightly browned
 200 g cream cheeseroom temperature
 1 can of unsweetened coconut cream
 200 g confectioners' sugar
 300 g heavy cream
 2 tbsp lime zestfreshly grated
 3 tbsp lime juicefreshly squeezed
 200 g blackberries
 1 tbsp granulated sugar
1

Preheat oven to 200°C. Pulse the coconut cookies in the Kenwood Multipro Compact until they turn into fine crumbs.

2

Add butter and pulse until the mixture holds together.

3

Scoop out the mixture onto a tart pan and press until it’s flat. Bake for 10 to 12 minutes until golden brown. Cool completely.

4

Beat cream cheese, coconut cream, confectioners’ sugar with the Kenwood Chefette on medium speed until smooth.

5

Reduce the speed to low and gradually add heavy cream. Beat until stiff peaks form. Add lime juice and beat again until stiff peaks form.

6

Spoon out the mixture onto the crust and spread to the edges.

7

Refrigerate overnight until set.

8

Toss blackberries with granulated sugar and lime juice. Let it sit for 5 minutes. Sprinkle lime zest before serving.