With a nutty base and sweet, creamy layers, this dessert is the perfect fruity finish.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Carefully open the cans of coconut cream (don’t shake the cans). Scoop out the firm cream at the top of the cans and place in a chilled medium bowl (reserve remaining coconut liquid in the can for another use). Add the vanilla and extra maple syrup. Use an electric mixer to whisk until soft peaks form. Spoon the coconut cream mixture over the tart to serve.
Serve with figs, raspberries, blueberries and vegan white chocolate flakes
Tip: You’ll need to chill the cans of coconut cream at least 1 day ahead. This causes the coconut cream to separate from the liquid in the can, making it easier to scoop out the cream needed for this recipe.
Energy: 2036kJ/487 Cals (23%)
Protein: 10g (20%)
Fat: 38g (54%)
Sat fat: 18g (75%)
Carb: 23g (7%)
Sugar: 14g (16%)
Fibre: 6g (20%)
Sodium: 27mg (1%)
Need inspiration for Christmas meals that cater for dietary requirements? Coles has you covered.
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