Absolutely divine cream tarts for every day on the elimination diet

Serves 3 tarts


1 can coconut milk (that has been in fridge for a few days)

1 tsp rose water

1 package fresh raspberries, blueberries or strawberries

Pinch salt

1 tablespoon coconut flour

3 tablespoon coconut oil


1 ½ cups shredded unsweetened organic coconut


In a food processor, blend shredded coconut, salt, coconut flour and coconut oil. Blend for about 30 seconds. You are looking for the consistency of being mixed and almost creamy but still having texture. Divide mixture evenly into a cupcake pan. Using your clean hands, press coconut mixture into the moulds and up the sides so it lines the cupcake form as best as possible. Bake at 180°C checking every 5 minutes to make sure the tart forms don’t burn. The sides will brown first and the center will brown last. Take tarts out when the middle is almost brown and sides are brown. The tart mixture will slide a bit back together while it is baking but don’t worry you will re-form them after they bake. After you take them out of the oven, immediately use a spoon and firmly but gently press the mixture into place, forming a tart shape again. Put in freezer for 15 minutes. Take tarts out of freezer and using a plate, bend cupcake pan upside down to pop tarts out of moulds. Just like if you were popping ice cubes out of an ice cube tray. I had to work on mine for a few minutes to get this to happen. Don’t use a knife to try to pry the tart out; it will cause them to break. Keep in fridge until you are ready to use.

Open coconut milk with can opener and carefully pour off liquid leaving the solid white cream behind. Scoop the cream into a bowl and add rose water. With a hand beater, beat cream for 3 minutes.

Let tarts sit at room temperature for 15 minutes to soften them. Divide cream between tarts and top with raspberries, blueberries or strawberries.

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