Chocolate Coconut Pudding Tart

A creamy vegan chocolate coconut pudding made with Elmhurst Milked Cashews™ and Dutch-processed cocoa in a light and flaky tart shell.

Prep Time: 1 hour (partially inactive)
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Yield: 12 (4-inch) tarts, or approximately 3 cups pudding

This recipe was created by Jennifer Farley,


For the Vegan Tart Dough
5 cups All-purpose Flour (1 pound + 9 ounces)
1/4 cup Granulated Sugar
12 ounces Vegan Butter, Cold and Cubed
1/2 – 2/3 cup Ice Cold Water

For the Chocolate Coconut Pudding
1/2 cup Granulated Sugar
3 tbsp. Cornstarch
2 tbsp. Dutch-processed Cocoa Powder
1 1/2 cups Elmhurst Milked Cashews™ (other Elmhurst varieties may be substituted)
1 tsp. Pure Vanilla Extract
1 cup Coconut Cream

Optional: freshly grated unsweetened or a vegan bittersweet chocolate

If you’re a novice baker and would prefer an easier recipe, simply omit the tart shells and prepare chocolate coconut pudding. It’s wonderful on it’s own! If using unsalted vegan butter, add 1 teaspoon kosher salt to the dry ingredients in Step 1.

The recipe can be cut in half to yield 6 tarts. Doing so will decrease the cook time of the pudding.

12 (4-inch) round tart pans, preferably with removable bottoms


Prepare the Tarts

  1. In a large bowl, whisk together the flour and sugar. Add the vegan butter. Using clean hands or a pastry blender, combine the ingredients until they resemble coarse cornmeal. This can also be done using a food processor.
  2. Slowly add the water, first using a spatula to combine, then your hands (or the food processor). One the mixture comes together, stop adding the water. Flatten the dough, wrap in plastic film, and chill for 5-10 minutes to rest the dough.
  3. Preheat the oven to 375 degrees F. On a very lightly floured surface, roll the dough until thin, 1/4 inch or less. (this can be done in 2-3 batches). Divide into smaller portions that will fit into the tart shells with plenty of room for overhang. Try to avoid re-rolling the dough if possible; this can result in a tougher crust.
  4. Place the dough into the tart pans, shaping into the corners. Chill the tarts for 10-15 minutes, then place on two large baking sheets. Use a fork to prick numerous holes in the bottom of each tart to help prevent air bubbles. Line each tart pan with aluminum foil and fill with dried beans (it helps to wrap the foil around the beans, creating pouches that can be easily removed later).
  5. Bake for 8-10 minutes, or until the tops are firm and just starting to turn golden. Carefully remove the beans. Lower the oven temperature to 350 degrees F and continue baking until the bottoms have firmed up, approximately 12-15 minutes. Gently pop any air bubbles with a fork if they appear while cooking. Remove from the oven and allow the tarts to chill in the pans while preparing the pudding.

Prepare the Pudding

  1. In a medium saucepan, whisk together the sugar, cornstarch, and cocoa powder. Drizzle in just enough Elmhurst Milked Cashews to form a paste, whisking until smooth. Whisk in the remaining Cashew Milk, and turn the heat to medium-high.
  2. Add the vanilla and coconut cream, whisking constantly. The mixture will begin to thicken after 5-7 minutes. Once it reaches the consistency of a thick creamy soup, remove from the heat (it will continue to thicken as it cools).
  3. The pudding will quickly form a film on top if left unattended. If you’re not serving the tarts immediately, allow to cool for a few minutes, stirring periodically, then transfer to a clean bowl and cover with plastic film, pressing directly against the surface of the pudding. Place in the refrigerator to chill. Alternately, you can place the saucepan over an ice bath and whisk until the mixture has cooled and thickened, approximately 5 minutes.
  4. To serve: remove the tarts from the shells. Spoon the pudding into the shells, filling to the top. Top generously with grated chocolate, if using.

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