This coconut milk tart is so easy to make and I've used some of my favorite ingredients from the Just About Refills baking bundle.
Time: 2 hours
2 cups cake flour
1/4 cup cornflour
3/4 cup of castor sugar
Pinch of salt
1 teaspoon cinnamon ground
1/2 cup coconut oil melted
1/2 cup of cold water
1 tin of coconut milk
1/2 cup of plant-based milk
1 cup of white sugar
1 teaspoon vanilla essence
4 tablespoons of cornflour
Cinnamon for topping
Preheat your oven to 180°C and spray your tart tin.
In your mixing bowl, add in all the dry ingredients for your crust.
Add in the wet ingredients and mix until you have a dough.
Place the dough into your pie tin and press down evenly.
Bake in the oven for 20 minutes until slightly golden.
Remove from oven and allow to cool while you prepare the filling.
Place your tin of coconut milk and sugar into a pot on the stove and bring to
boil. Mix together the remaining plant-based milk with the cornflour.
Add to your pot and stir until the mixture becomes thick and creamy.
Stir in the vanilla essence.
Pour the mixture into your baked crust and allow to cool at room temperature.
Once cooled, chill in the fridge for 1 hour.
Sprinkle the top with cinnamon and enjoy.