Add a spring to your step with this mouth-watering boysenberry coconut tart. Check out the super simple recipe below!


  • 1 and 1/2 cups of flour
  • 1/2 teaspoon baking powder
  • 1/2 cup coconut
  • 3/4 cup caster sugar
  • 200g vegan butter/spread
  • 425g can of boysenberries in syrup
  • 2 tablespoons of Raglan Coconut Yoghurt (Boysenberry of course!)


  1. Preheat oven to 180°C. Line a 20cm round cake pan with baking paper and set aside.
  2. Sift flour and baking powder into a medium sized bowl. Stir in the coconut and sugar. After washing your hands, use them to rub in the butter.
  3. Press the three quarters of the dough into the cake pan and leave the rest for now. 
  4. Drain boysenberries and pour into small bowl. Then add two tablespoons of  boysenberry yoghurt and mix together.
  5. Pour boysenberry mixture over the dough and spread across evenly.
  6. Crumble the remaining dough all over the top of the tart.
  7. Bake in the oven for 20-30 minutes or until golden brown.
  8. Serve the yummy tart with vegan ice cream or more boysenberry yoghurt. Yum!

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