Since July I’ve made a cautious effort to avoid processed sugars & dairy in hopes of helping my acne. I’ve been loving the coconut cream in my coffee these last few months so much, that I started experimenting with dessert. I came up with the mango tart inspired by one I’ve tasted from Urban Plates in Irvine. This dessert was a total success! This is not only a processed sugar and dairy free dessert, it’s light, sweet & a perfect dessert option for those looking for something a little healthier.
1 1/2 can of coconut cream
1/2 cup of shredded coconut
3 TBS of agave syrup
3 cups of thinly sliced mango
1 pie crust
Turn coconut cream upside down in the can and place in the fridge for overnight. This will help turn it into a creamer mixture.
When ready to prepare pie, pour any liquid out from the can into a glass. Place aside. ( you can drink this or use in a smoothie, we won’t be
using this part.) Using an electric mixer, whip together coconut cream, shredded coconut & agave syrup.
Spread coconut mixture into cooked pie shell, then place mango slices on top.