Strawberry Coconut Tart

1. 1

   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.

2. 2

   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.

3. 3

   Place in the refrigerator for at least one hour before serving.

4. 4

   Dust with powdered sugar before serving.

5. 5

   Serve with whip cream or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.