Nothing says warm weather like coconuts and the colour of the ocean. This vegan tart is a cool, refreshing and tropical treat that takes only minutes to put together. Waiting for it to set is the hardest part!
I’ve been experiencing a lot with the ingredient agar agar. It is by far the coolest vegan ingredient I’ve tried to-date. It works like gelatin – minus the animal skin and bones. It sets fairly quickly and proves to have amazing results!
As the weather becomes scorching, here in Canada, I was inspired to make something cool and refreshing. The coconut in this tart gives off some major tropical vibes and creates the perfect dessert to enjoy after your summer BBQ. It’s light and fun!
Vegan Coconut Spirulina Tart
Servings: Makes an 8-inch tart
Prep time: 10 minutes
Cook time: 5 minutes
Set time: 1.5 hours
For the crust:
For the filling:
- 3/4 cup full-fat canned coconut milk
- 1 cup organic white grape juice
- 1 tbsp blue spirulina
- 3/4 tsp agar agar
- 1/4 tsp salt
- 2 tbsp pure maple syrup
- Combine all ingredients for the crust into a food processor. Pulse until ingredients stick together – about 1-2 minutes. Dump the crust into a tart pan and press down and into sides. Place in the freezer while you work on the filling.
- In a small pot, add the coconut milk, grape juice and blue spirulina and bring to a boil, whisking often. Once boiling, add the agar agar and continue to whisk for a minute. Reduce the heat to a simmer, add the salt and maple syrup and cook for another two minutes. Remove from heat and strain through a fine-mesh sieve over a measuring cup with a spout. Let cool for 10 minutes before pouring over the crust. Refrigerate for at least an hour and a half or until set through. Best if consumed within 24 hours.