lemon blueberry tarts

Name: Lemon Blueberry Tarts
Prep time: 25 min
Cook time: 1 min
Yield: 14
Cuisine: American
Ingredients: 1 can(s) coconut milk, unsweetened (make sure scd compliant); 3/4 cup(s) honey; 3 tablespoon(s) lemon juice; 1 teaspoon(s) vanilla extract (make sure scd compliant, I use Trader Joe’s organic bourbon vanilla extract); 1 teaspoon(s) almond extract (make sure scd compliant, I use Cook’s brand almond extract); 1/2 teaspoon(s) Frontier coop lemon flavor, optional (it’s lemon oil in sunflower oil base); 1/4 teaspoon(s) salt; 2 1/2 tablespoon(s) plain gelatin (I use Vital Proteins or Great Lakes brand grass fed beef gelatin); 12 ounce(s) frozen blueberries; cacao butter candy topping

2 Pinches 1 Photo

C C

Seattle, WA

Updated on Mar 6, 2025

I came up with this when needing to take SCD treats that were also dairy free, to a gathering. They turned out very tasty. This recipe can likely easily swap out different flavors for fun variations. I may try a coconut lime mango version. Orange-vanilla would be a tasty flavor, and raspberry or strawberry would be easy to do.

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Platter of Lemon Blueberry tarts in brown paper cupcake liners.

prep time 25 Min

cook time 1 Min

method Microwave

yield 14 serving(s)

Ingredients

1 can coconut milk, unsweetened (make sure scd compliant)
3/4 cup honey
3 tablespoons lemon juice
1 teaspoon vanilla extract (make sure scd compliant, I use Trader Joe’s organic bourbon vanilla extract)
1 teaspoon almond extract (make sure scd compliant, I use Cook’s brand almond extract)
1/2 teaspoon Frontier coop lemon flavor, optional (it’s lemon oil in sunflower oil base)
1/4 teaspoon salt
2 1/2 tablespoons plain gelatin (I use Vital Proteins or Great Lakes brand grass fed beef gelatin)
12 ounces frozen blueberries
cacao butter candy topping

How To Make lemon blueberry tarts

Step 1

Pour 1/2 cup of the coconut milk liquid into a microwavable Pyrex measuring cup. Then dump the rest in a high-powered blender.

Step 2

Add the vanilla, almond extract, lemon flavor, lemon juice, honey, and salt into the blender as well. Blend till very frothy.
Step 3

Microwave the 1/2 cup of coconut milk in the Pyrex dish until very warm. 30 seconds does it in my high-powered microwave.
Step 4

Gradually whisk in the gelatin until it is all dissolved. If it is having troubles dissolving, try warming it a little more in the microwave.
Step 5

Add the gelatin mixture to the blender and run the blender again until well combined and frothy.
Step 6

Now add the frozen blueberries, and blend again until smooth.
Step 7

Pour into a coconut-oil coated dish or into cupcake molds with a paper liner. Place into the freezer for 15 minutes to get it to set quickly, to preserve the foamy texture that was whipped into it by the blender, then move to the fridge. The coldness of the frozen blueberries should also help with it setting quickly. It will set to a jiggly, creamy consistency that is somewhere between mousse, cheesecake, and jello.
Step 8

This is delicious served topped with a piece of this candy, but don’t add until serving time, to keep the texture of the candy in tact. https://www.justapinch.com/recipes/dessert/candy/cacao-butter-honey-candy-bark-scd.html?r=6 Alternatively, an SCD shortbread cookie would be delicious crumbled on top or served with it. Or a honey sweetened nut streusel topping sprinkled on top, kind of like one would make for a cobbler.
Step 9

Note: I froze leftovers when I made a huge batch for an event, and discovered that they are very yummy as a frozen treat. I prefer to eat them frozen now.
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