This fresh and mouth-watering recipe is a family favorite.
Preheat oven to 350°F (175°C).
Stir coconut, flour, butter, sugar, agave nectar and salt together. Press into lightly oiled tart pan with removable bottom. Bake for 20 minutes until golden brown. Remove from oven and let cool. Place tart pan onto baking sheet pan to catch any overflow. Assemble tart filling and pour into the tart pan. Cool at room temperature for 30 minutes. Place in the refrigerator for at least one hour and chill until firm. Serve chilled with a dab of vegan whipped cream or a slice of lemon in the center for decoration.
In a saucepan over medium heat, combine milk, one cup of water, sugar, salt, turmeric and agar flakes. Stirring constantly, bring mixture to a boil. Lower heat and simmer until mixture is smooth and creamy, about 5-8 minutes. Add lemon juice and zest. Continue to stir and bring to a boil. Mix arrowroot with ½ cup of water and stir into saucepan and cook until mixture thickens, about 2 minutes. Remove from heat and stir in vanilla bean and yogurt. Stir until smooth and well mixed.
One half of a vanilla bean is equal to one teaspoon of vanilla extract. A few reasons to use a vanilla bean instead of vanilla extract are; first it will not add color to your light pudding and fillings. Second, the tiny seeds add a unique appearance. Third, most of the pastry chefs use vanilla beans only. Fourth, it has a lovely vanilla taste and smell.