I assure you that vegan coconut milk tart is the real deal. Can you make this beloved dessert healthy? Yes indeed. It’s a traditional dessert that resembles something close to a custard flan. In my house, I try to healthify a few recipes, even though I do love the old favourites just the way they are. I love coconut milk and have a few cans lined in my cupboard to whip up something when the time calls for it.
Milk tart is a very traditional dessert that is loved and adored by all in South Africa. Usually, it has a crumbly cookie like base filled with this delicious custard filling and then drizzled with cinnamon on top. Best enjoyed late afternoons with a cup of tea. There are certainly a few versions that are quite popular, like caramel milk tart, phyllo base milk tart and even mini milk tarts. All versions, especially mine, lol, is quite delicious!
Now that winter time is just around the corner, I am tasting all the notes of winter coming into season once again. Cinnamon is a beloved spice that I add to most of my breakfasts, curries and smoothies.
This recipe is super easy for those who are pressed for time and need a healthy snack on hand.
So, milk tart anyone?
Recipe
Ingredients
Base
- 2 cups of shredded coconut
- 1 cup of oats
- 1/3 cup of maple syrup or coconut sugar
- 1/3 cup of coconut oil
- A pinch of salt
- 2/3 cup soaked cashews or roasted almonds
Filling
- 2 cups of almond milk
- 1 1/2 can of coconut milk
- 2 tbsp. of Maizena/corn starch or arrowroot
- 2 tbsp. of maple syrup
- 5 ml vanilla essence
- A pinch of salt
- Cinnamon
- Fresh figs (optional)
Method
Base
- Place the coconut, nuts and oats in a blender or food processor and then blend till smooth texture.
- Mix together the melted coconut oil and maple syrup and add this to the flour mixture.
- Add the rest of the ingredients and press this base flat onto a parchment paper lined cake tray.
- Bake for 20 minutes at 180˚C until brown.
Filling
- Mix together the coconut milk and almond milk and heat up in the microwave for about 15–20 minutes until it reaches boiling point.
- Whilst the milk is heating, mix the corn starch, a bit of almond milk, vanilla, coconut oil and the maple syrup together.
- Remove the milk from the microwave and then add this paste mixture and the pinch of salt.
- Microwave again at 100% power for about another 15–20 minutes, stirring every 5 minutes till the mixture starts to thicken.
- Once it has thickened, pour onto the cooled base and then place in the fridge until set.
- Remove before cooling and then sprinkle over some cinnamon.
You can read Mariza’s blog, Life in the South, here and follow her on social media.
