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Tangy Lemon and Coconut Tart

A delicious alternative to a classic dessert!
  • 3 hour 30 minutes
  • Preparation time30 minutes
  • 10 portions
recipe image Tangy Lemon and Coconut Tart


  • 2/3 cup (160 ml) lemon juice
  • 2 x 400 g can coconut cream
  • 2/3 cup caster sugar
  • 1/4 cup cornflour
  • 1 tsp agar-agar powder
  • pinch turmeric powder
  • 1/3 cup toasted flaked coconut
  • 1 1/2 cups plain flour
  • 1 tbs caster sugar
  • 1/3 cup desiccated coconut
  • 1 tsp vanilla extract
  • 160 g Flora Original
  • 2 tbs iced water

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. To make the pastry, place the flour, sugar, coconut, vanilla and Flora Original in a food processor. Process to fine crumbs. Add the water and process until the mixture just starts to clump together.
  2. Turn onto a clean work surface and lightly press together to form the dough. Wrap in baking paper and refrigerate for a minimum of 30 minutes to rest.
  3. Meanwhile, combine the lemon juice, coconut cream, caster sugar, cornflour, agar agar and turmeric* in a medium saucepan. Cook over medium heat, whisking until the mixture starts to thicken and boil.
  4. Pour into a large bowl and set aside to cool, stirring occasionally to prevent a skin forming on the surface.
  5. Preheat oven to 180˚C/160˚C fan-forced. Roll out the pastry on a sheet of baking paper to 3mm thick. Line a 23cm fluted tart tin (with removable base) with pastry. Trim the excess and place the tin on a baking tray. Bake for 30 minutes or until pastry is cooked and lightly golden. Cool.
  6. Pour the cooled filling over the cooled, cooked, base and scatter with toasted flaked coconut. Refrigerate for at least 2 hours or overnight to set.
*The turmeric is for colour. Don’t add too much, as it does develop colour while cooking.