Chocolate Strawberry Coconut Pudding Tart

Crust Ingredients:

1. 1 cup Earth Balance–softened
2. 3/4 cup sugar
3. 1 teaspoon vanilla extract
4. 1/2 cup all purpose flour
5. 3/4 cup coconut flour
6. 3/4 cup cocoa powder
7. 1 tablespoon cornstarch
8. 1/4 teaspoon salt
9. 1/2 cup unsweetened coconut
10. extra salt for sprinkling

Crust Method:

*Preheat oven to 325 degrees F. Cream Earth Balance, sugar, and vanilla. Sift in flours, cornstarch, and salt. Mix in unsweetened coconut. Press into 11 inch tart pan (along the bottom and up the sides).  Sprinkle lightly with salt (~ 1/4 teaspoon). Bake for approximately 20 minutes. Let cool completely.

Coconut Pudding Ingredients:

1. 1 1/2 cups coconut milk
2. 1/2 cup silken tofu
3. 1/3 cup sugar
4. 1/4 cup cornstarch
5. pinch salt
6. 1 teaspoon vanilla extract
7. 1/2 cup sweetened, shredded coconut

Coconut Pudding Method:

*Blend all ingredients except coconut and vanilla in blender until smooth. Add to a medium sauce pan. Cook over low heat, stirring constantly, until the mixture thickens (~25 minutes). Note: Do not stop stirring! You want a smooth pudding and the only way to get this is to keep stirring. No facebook breaks. No calls. Keep stirring! You'll be glad you did :D.

*Remove from the heat. Stir in coconut and vanilla extract. Cover with parchment paper (press down lightly onto the pudding so a skin does not form). Place in the refrigerator for at least 1 hour before assembling the tart.  

Assembly!

1. Baked tart crust
2. Cooled pudding
3. Strawberries
4. Shredded coconut
5. Melted chocolate

Assembly Method:

*Add pudding to the crust. Top with sliced strawberries, shredded coconut, and drizzle with chocolate. Refrigerate for at least 3 hours or overnight. Enjoy!