I'll share my recipe, if you'll share yours, June 22, 2012
This would be beautiful for a July 4th dessert!
Summer Berry and Coconut Pudding Tart
1 1/2 cups graham cracker crumbs
5 tablespoons coconut oil, melted
1/4 cup plus 1 tablespoon bakers sugar
2 tablespoons cornstarch
1/4 teaspoon kosher salt
1 can coconut milk (not fat free)
1 teaspoon vanilla
6 ounces fresh raspberries
6 ounces fresh blackberries
6 ounces fresh blueberries
Preheat oven to 350 degrees.
Combine cracker crumbs, melted coconut oil and 1 tablespoon bakers sugar together in a bowl. Mix well. Press into the bottom of a tart pan. Bake for 10 minutes or until slightly browned. Remove from oven and allow to cool while you prepare the pudding.
Combine 1/4 cup sugar, cornstarch and kosher salt in a bowl.
Heat coconut milk in a pan over medium heat just until the edges begin to bubble. Slowly whisk in 1/4 of the cornstarch mixture. Mix until dissolved, being careful of clumps. Repeat until all of the cornstarch mixture is mixed in. Continue cooking, over medium low heat until thickened , 5 to 7 minutes. Do not boil. Remove from heat and stir in vanilla.
Pour pudding mixture into cooled crust. Cover, pressing plastic wrap against the top of the pudding and refrigerate for 4 to 5 hours until set.
When ready to eat, mix berries together in a bowl. Scatter over the top of the pudding. Serve chilled.