Coconut Milk Tart

Coconut Milk Tart
Time: 2 hours
2 cups cake flour
1/4 cup corn flour
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 corn flour
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 corn flour.
  • 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!
Coconut Milk Tart
Coconut Milk Tart with cinnamon sprinkle
Slice of Coconut Milk Tart
*Recipe and photos by Michaela Leach @health_alignment