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Strawberry Coconut Tart
Prep: 60 min Servings: 8by Catherine Pappas920 recipes>Ingredients
- 1 quart of fresh strawberries – remove stems
- 2 cups breakfast cereal – your favorite
- 2 tablespoons margarine
- 1½ tablespoons cornstarch
- 1 cup water
- 1 tsp. vanilla – optional
- ¼ cup shredded coconut
- Dash of salt
Directions
- Heat a small saucepot with the sugar, water, salt and cornstarch. Stirring for five minutes or so until the mixture thickens and becomes clear, then add the vanilla.
- Place the cereal and margarine in a food processor and process until smooth. Press into a pie dish. Arrange the strawberries to fill the pie dish and top with the shredded coconut and glaze.
- Place in the refrigerator for at least one hour before serving.
- Dust with powdered sugar before serving.
- Serve with whip cream or ice cream.
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