Lemon & Coconut Strawberry Tart (V, GF)

The refreshing flavours of lemon and strawberries with creamy coconut make this strawberry tart the perfect light dessert! And it's vegan + gluten-free! | The Refreshanista

With the warmer weather, I’m really enjoying fresh, lighter food. This strawberry tart is just that 🙂 The crust is made with coconut and almond flour, rather than wheat flour, and coconut oil rather than butter- so it’s nice and light. The filling is a lemony whipped coconut cream, topped with fresh strawberries. So perfect for the summertime!

This was my first time experimenting with almond flour and coconut flour. I enjoy trying new ingredients, especially when they’re healthy and delicious! These flours are gluten-free, making this tart an option for those who don’t/can’t eat gluten! I personally don’t adhere to a gluten-free diet but I do enjoy creating recipes for those who do.

The refreshing flavours of lemon and strawberries with creamy coconut make this strawberry tart the perfect light dessert! And it's vegan + gluten-free! | The Refreshanista

There’s nothing like fresh berries this time of year. I bet this tart would be delicious with any kind of berry! Lemon pairs perfectly with raspberries and blueberries as well 🙂

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Lemon & Coconut Strawberry Tart (V, GF)

Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Author Melanie Maxwell

Ingredients

For the crust:

  • 1 1/2 cups of almond flour
  • 1/2 cup of coconut flour
  • 2 tablespoons of coconut sugar or other granulated sweetener
  • 6-7 tablespoons of coconut oil melted

For the filling:

  • 2 cans of full-fat coconut milk refrigerated overnight
  • 2 tablespoons of coconut sugar or other granulated sweetener
  • juice of 1/2 a lemon
  • zest of 1 lemon
  • 2 cups of sliced strawberries one large container

Instructions

  1. Preheat the oven to 350Stir together the flours and coconut sugar in a medium-sized bowl. Add coconut oil and mix with your hands. It should be crumbly but will stick together if you squeeze it.
  2. Pour crust mixture into a square 9x9 tart pan. Press into the sides first, making sure to create a sturdy thick layer. Then spread and press evenly into the bottom. Bake for 10 minutes, or until golden brown.
  3. Let crust cool completely before moving on to the filling, about 30 minutes.
  4. Scoop out the creamy white portion of the coconut milk, discarding the watery portion, and whip with an electric mixer on high speed until light and fluffy. Add in sugar, lemon juice, and lemon zest with the mixer running on low speed.
  5. Spread coconut lemon filling onto the crust. Top with strawberry slices.

What’s your favourite summery treat?

Melanie

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