Frozen Blueberry Tart

Remember those delicious Orange Creamsicles I made a while ago? I shared them with my friends on Good Things Utah. Well, when Miah asked me for a "Frozen" cake for her birthday those creamsicles sounded like they might, with a little tweaking, make an easy and yummy (and literal) frozen cake. It would need a crust on the bottom, so I guess it's more of a frozen tart than a cake.

The crust is as simple as tossing almond flour, shredded coconut, and honey in a food processor. For the frozen filling I thought, blueberries to give it a blue tint (like Elsa's ice castle, right?!) and add a little citrus would make it perfect. Well....let's just say it took a little more tweaking than anticipated.

I'll be honest the finished product looked beautiful, but was overly tart - especially for a half dozen 4 and 5 year old party guests who were less than impressed. The funny thing kids agreed with them, shrugged their shoulders, and licked their plates clean anyway. Haha! They've gotten used to "mom's mess ups" and have learned to just eat it and trust (or at the very least hope) that next time I'll get it right. I guess that's the price your family has to pay for a self-taught chef mother!

So after additional tweaking...I think I got it right!

Fresh lemon juice, blueberry compote, and plenty of honey combined with the creamy goodness of coconut milk turned a simple 3 step frozen tart into a beautiful fuchsia - yeah, not blue - frozen treat. 
**Hint: Steps 2 and 3 can be done simultaneously, assuming you have two free hands for stirring and cuts the prep time down by half.



Frozen Blueberry Tart

Step 1

Almond Coconut Crust
1 cup almond meal

1/2 cup coconut flakes (unsweetened)

2 tbsp. honey

1 tbsp. coconut oil (softened to liquid)

pinch ground sea salt or pink salt

In a food processor pulse the coconut flakes until they resemble crumbs. Add in the almond meal, honey, and oil. Pulse several more times. Press the crust evenly into the bottom of a 9 inch spring form cake pan. Cover with plastic wrap and set in the freezer while you finish steps 2 and 3.

Step 2

Blueberry Compote
1 cup blueberries (fresh or frozen)

4 tbsp. lemon juice

1 tbsp. honey or raw organic sugar

zest of 1 lemon

In a small saucepan heat the blueberries, lemon juice, and honey until bubbling, stirring occasionally. Reduce heat and simmer for about 8-10 minutes until berries burst and it's slightly reduced. Remove from heat, stir in the lemon zest, and pour into a bowl to cool.

Step 3

Sweetened Condensed Coconut Milk
2 cans full fat coconut milk

2/3 cup honey or raw organic coconut sugar

1 tsp. vanilla

pinch ground sea salt or pink salt

In a medium saucepan heat the coconut milk and honey. Bring to a low boil. Simmer, stirring constantly for about 10 minutes until it is slightly reduced and thickened.

Allow the coconut mixture to cool for several minutes before combining the blueberry compote to the sweetened condensed coconut milk. Stir together and pour into partially frozen crust. Cover with the plastic wrap again and return the pan to the freezer for 4 hours or overnight.

When you're ready to eat, remove the pan from the freezer about 10 minutes before cutting. Gently run a knife along the edge to loosen before removing the spring form, cutting, and serving.


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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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