1. For the crust: In a food processor, pulse together the coconut and cashews until the cashews are finely chopped and broken up.
2. Add the coconut oil, maple syrup, and lemon juice; pulse until a rough dough-like mixture comes together around the blades.
3. Turn out the mixture into a 23 cm | 9-inch springform tart tin. Evenly press the mixture into the base and sides; cover and chill.
4. For the filling: Combine everything for the filling in a clean food processor; add the food colouring, if desired. Process until smooth and creamy, 2-4 minutes; add a splash of water to help bring it together, if needed.
5. Turn out the mixture into the crust, spreading it out evenly. Cover and chill for 4 hours.
6. To serve: After chilling, carefully open up the cans of chilled coconut milk. Scoop out the creamy coconut solids into a mixing bowl; reserve the coconut water for another use, such as smoothies.
7. Beat the cold coconut cream until thick, 2-3 minutes. Turn out the tart and spoon the coconut cream on top. Decorate with berries (hull and slice strawberries, if desired).
Can be frozen.
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