Vanilla Coconut Custard Tart

Shared by our friend Kizzie. See this yummy recipe and many others at: FillingBellies


1 cup almond meal

1 cup Namaste Foods Waffle & Pancake Mix (I know it seems weird, but it helps hold the dough together)
1/4 cup coconut flour

1/4 cup coconut sugar

1 tablespoon vanilla

1/2 cup butter flavored coconut oil

2 egg yolks

For the custard
1 can of full fat coconut milk

1/4 cup coconut sugar

1/2 tsp salt

1 tablespoon vanilla

5 egg yolks (room temp)

1 tablespoon coconut milk

3 tablespoons arrowroot powder

2 tablespoons coconut sugar


  1. Crust directions: Mix together almond meal, waffle/pancake mix, coconut flour and ¼ cup coconut sugar. Add vanilla, butter flavored coconut oil and egg yolks and combine well.
  2. Press into the bottom and up the sides of a tart pan. Freeze for 30 minutes to harden the coconut oil back up. Bake at 350°F for 30 minutes. Let the crust cool. Fill with cold custard and top with berries.
  3. Custard directions: Combine can of coconut milk, sugar, salt and vanilla in medium pan on medium heat. Let simmer for about 10 minutes.
  4. In a separate bowl whisk together egg yolks (room temp), 1 tablespoon coconut milk, arrowroot powder and 2 tablespoons coconut sugar.
  5. Add 1/3 of the hot milk mixture to the egg yolk mixture stirring constantly or you will end up with scrambled eggs. Add the egg mixture to the coconut mixture (no longer on the heat). Whisk constantly until combined. Refrigerate for 2 hours. While your custard is cooling you can make your crust.