Indulge in the luscious flavors of a Mango Coconut Cream Tart - an easy, vegan dessert with a tropical twist. Perfect for the summer or any occasion!
Ingredients
3-4 large ripe Mangoes, peeled and sliced
1 can Coconut Cream (refrigerated overnight to thicken)
1 Tablespoon Maple Syrup or Agave Syrup (optional, for sweetness)
1 teaspoon Vanilla Extract
2 cups Vegan Vanilla Wafer Cookies, crushed
1/4 cup Coconut Oil, melted
Instructions
In a food processor, blend the crushed vanilla wafer cookies and melted coconut oil until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 10 or 12 inch tart pan, making sure to cover the sides evenly.
Refrigerate the crust for at least 30 minutes to set.
Open the can of coconut cream and scoop out the thickened cream into a mixing bowl, leaving any liquid behind.
Add the maple syrup and vanilla extract to the coconut cream. Whisk until smooth and creamy about 1 minute.
Pour the whipped coconut cream into the prepared crust, spreading it evenly.
Arrange the sliced mangoes on top of the coconut cream in a decorative pattern.
Refrigerate the tart for at least 2 hours, or until the coconut cream is set.
Before serving, you can garnish with additional crushed vanilla wafer cookies or a sprinkle of toasted coconut flakes if desired.
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