Ingredients:
For the crust:
¼ c butter, melted
1 ½ c sugar
2 Tbsp low-fat or plant-based milk
1 Tbsp vanilla extract
3 large eggs
2 c whole-wheat flour
1 Tbsp baking powder
¼ tsp salt
For the Filling:
1 can coconut milk (14 oz), chilled until solid, not shaken
4 oz light cream cheese, slightly softened
2 Tbsp sugar
For the Topping:
6 c sliced fruit of your choice
Instructions:
- Preheat oven to 375 degrees F. Coat sheet pan with cooking oil and dust with flour.
Make the crust:
- In a medium bowl, whisk together butter, sugar, milk, and vanilla. Beat in eggs one at a time. Add flours, baking powder, and salt and stir until just combined. Do not overmix.
- Pour evenly into a pan and spread to completely cover the bottom of the pan.
- Bake until golden, about 15 min.
- Cool completely before transferring to a platter to decorate with filling and fruit.
Make the filling:
- Using a fork, lift solid portion of coconut milk out of the can and place in a medium sized bowl.
- Add cream cheese and beat with hand mixture until smooth, about 4 min.
- Beat in sugar.
- Spread filling onto crust, leaving about ¼ inch around the edges.
For the Topping:
- Arrange fruit on top of the crust.
- Refrigerate until ready to serve, or up to two days.