Blue Coconut Tart with Blueberries and Cookie Dough
Ingredients
Crust
- 1 1/2 cups rolled oats
- 1/2 cup desiccated coconut
- 2 tablespoons cocoa powder
- 3 tablespoons maple syrup
- 1/4 cup nut/seed butter
Filling
- 1 cup full-fat coconut milk
- 1/2 cup plant-based milk of choice
- 1/4 cup maple syrup, or to taste
- 1 tablespoon cornstarch
- 2 teaspoons agar agar
- 1 tbsp lemon juice
- 1/2 tsp blue spirulina powder, plus more as needed
- optional: 1/4 tsp matcha or pandan powder, for aqua color
Preparation
In a food processor, blend all the crust ingredients into a sand-like, slightly sticky mixture. Press into a 7-8 inch tart pan and set in the fridge to chill.
In a pot on medium heat, combine the milks and bring to a simmer, stirring well. Stir in the remaining filling ingredients until well-combined, then turn off the heat.
Optionally, pour the mixture through a mesh sieve into a bowl for a smoother consistency. Pour into the prepared tart crust and place in the fridge for at least 2 hours to set before serving.
