Steps to Prepare Easy Baked Coconut Shrimp

No-Bake Coconut Fruit Tarts

Full of coconut flavor and the perfect appetizer to serve your friends and family or a crowd.

Recipe Summary No-Bake Coconut Fruit Tarts

These individual no-bake tarts make a gorgeous Valentine's Day dessert. They'll slay your sweet tooth, plus they're vegan and gluten-free!

Ingredients | Easy Baked Coconut Shrimp

¼ cup almonds

12 Medjool dates, pitted

1 (11 ounce) bottle So Delicious® Dairy Free Culinary Coconut Milk

½ cup fresh raspberries

½ cup sliced fresh strawberries

Directions

Chop almonds in a food processor and add medjool dates. Blend until smooth.

Reserve about 1/8 cup of date mixture and set aside.

Prepare two individual-sized tart pans with oil or line with parchment. Divide the date mixture among the two pans and press along the bottom and sides.

In a mixing bowl, whip the culinary Coconutmilk with a hand mixer for a minute or so before adding the reserved date mixture and about 5 berries. Stir to combine.

Spoon the coconut mixture into the tart crusts and pop in the freezer for at least 2 hours.

Remove the frozen tarts from the pans. Garnish with raspberries and sliced strawberries.

Info | Easy Baked Coconut Shrimp

prep: 15 mins total: 15 mins Servings: 6 Yield: 6 tarts

TAG : No-Bake Coconut Fruit Tarts

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