Piña Colada Ice Cream Tart

Prep Time: 50 min, Cooling Time: 5+ hours/overnight

Summer is here and we have a fun tart recipe for you. Use your leftover pulp to create this no-bake Piña Colada tart. It’s raw, vegan, gluten free and melts like ice cream in your mouth.

Servings: 9+

Ingredients

Crust
  • ¾ cup almonds
  • ½ cup cashews
  • ¾ cup shredded coconut
  • ⅓ cup oats, gluten-free
  • ⅓ (packed) cup dates, pitted
  • ¼ cup almond pulp, well drained (from almond milk)
  • 3 tbsp coconut oil, melted
  • 1 tbsp agave syrup (sub with maple syrup)
  • 1 tsp organic lime or lemon peel
  • pinch of salt
Coconut Layer
  • 1 cup coconut cream (*the solid part of 1-2 cans of full fat coconut milk stored in the fridge overnight
  • ½ cup cashews, soaked + drained
  • ½ cup shredded coconut
  • ¼ cup agave syrup (sub with maple syrup)
  • 4 tbsp coconut oil, melted
  • juice of 1/2 lime
Pineapple Layer
  • 1 ⅓ cups (8.8oz/250g) fresh & ripe pineapple, cut into small pieces
  • ¾ cup cashews, soaked + drained
  • ¼ cup coconut cream* (see explanation above)
  • 3-4 tbsp agave syrup (sub with maple syrup)
  • 4 tbsp coconut oil, melted
  • ¼ tsp turmeric powder (to add color)
Decoration
  • Coconut Truffles
  • vegan meringue drops (optional)
  • dried pineapple rings
  • fresh pineapple leaves
  • cocktail umbrellas

Equipment

Square tart pan 9x9 inches, removable bottom (or a round/ rectangular tart pan with a similar size and volumetric capacity) (23 x 23 cm)

Directions