The Best Summer (Paleo) Dessert!

From The Fields- Issue #66

Ontario is great in the summer for all the delicious berries available at our finger-tips and what better way to use them than in a dessert packed with antioxidants.

WITH LAST week’s ultimate vegan (egg-free) baking guide, we got inspired to get in the kitchen and practice. And since they say practice makes perfect- we’ve layered up this healthy summer pie tart.  

BERRIES provide a balance of antioxidants, which our bodies use to maintain health. Oxidative stress naturally occurs in our bodies. To build a stronger defence, we need to consume antioxidants on a regular basis and what better way to mix things up then to have a slice of this delicious summer dessert! 


2 cups Unsweetened Shredded Coconut

1/3 cup  Coconut flour

1/2 cup  Coconut oil, room temperature (if it's melted, chill it until firm like softened butter. Using melted coconut oil will make the crust mixture greasy and hard to work with).

1 Flax 'egg'

2 tablespoons Coconut sugar

1/8 teaspoon Sea Salt

1 tablespoon Lime or Lemon zest



2 1/2 cups full-fat canned coconut milk (this is almost 1 1/2 400-ml cans)

1 tablespoon Lemon Zest

Pinch of sea salt

1/4 cup Tapioca starch

1 teaspoon vanilla extract

1 1/2 teaspoons coconut oil

2-3 cups of your favourite Berries



  • Preheat the oven to 350 °F (175 °C) and get out a 9" tart pan with a removable bottom.
  • Mix all the crust ingredients together and pat up the sides and over the bottom of the pan.
  • Bake for 8-12 minutes or until lightly browned. It'll go from totally white to browned and then burned in moments, so keep a close eye on it!
  • Let the crust cool completely, about 30 minutes, and then cover and refrigerate until cold and firm.


  • Take both cans of coconut milk and open them into a heavy bottom pot. Heat on the stove-top until it comes to a boil. Once it boils, add salt, reduce heat to medium. Slowly whisk in the tapioca starch and continue until mixture thickens. Make sure there are no lumpy bits!
  • Once smooth, remove from heat and mix in coconut oil, lemon & vanilla extract. Let it cool until room temperature before pouring it into the crust and let it set.
  • Top off with your favourite berries about 1 hour before you serve and enjoy!