Ingredients
For the crust:
- 1 cup ground almonds
- ½ cup shredded coconut
- 1 tablespoon brown sugar
- 2 tablespoons melted coconut oil
-
A pinch of salt
For the filling:
- 3 ripe sapodillas (peeled and deseeded)
- 1 cup coconut milk
- ¼ cup cane sugar or honey
- 2 teaspoons vanilla extract
- 1 tablespoon agar-agar or unflavored gelatin (to set the filling)
- ¼ cup chopped almonds for decoration
Directions
Preheat the oven to 180°C (350°F). In a bowl, mix the ground almonds, shredded coconut, brown sugar, melted coconut oil, and a pinch of salt until well combined. Press the mixture into a tart pan, making sure it’s compact and even. Bake for 10-12 minutes, or until the crust is lightly golden. Allow it to cool.
In a blender, combine the sapodilla pulp, coconut milk, sugar or honey, and vanilla extract. Blend until smooth and creamy. In a small saucepan, heat ½ cup of water and add the agar-agar (or gelatin) according to the package instructions. Once the agar-agar has dissolved, add the sapodilla mixture to the saucepan and stir well. Cook on low heat for 2-3 minutes. Pour the mixture into the cooled tart crust and allow it to set at room temperature. Then refrigerate for at least 4 hours or until firm.
Once the tart is firm, decorate it with chopped almonds and, if desired, some shredded coconut or thin slices of sapodilla. Serve chilled and enjoy this tropical dessert.
Fresh Tip: For a sugar-free version, you can replace the sugar with a natural sweetener like stevia or dates.