Preheat oven to 350F.

In a bowl, mix the coconut flour, tapioca starch, and baking soda.

Add the palm shortening, and mix in with the flour.

Add maple syrup, vanilla, and coconut milk, and mix them until all is incorporated with the dry ingredients.

Add oil to the back of each muffin cup.Turn the muffin pan upside down, and use the bottom of the muffin cups to create a tart shape. Cover each individual muffin cup with dough, being careful not to touch each other. If you want, you can alternate cups in order for the crusts not to be close neighbors.

Bake at 350 F for about 10 mins.

It's important not to remove the crusts until they cool down. Once cooled, if the crust will not come off easily you can slowly and carefully rotate the crust to the right. You can make the crust ahead of time, by keeping it in the fridge until you are ready to fill it. It is best to wait to fill the crust until closer to serving.

You can become creative on filling:go with different flavors and textures. Two fillings I like to use are whipped coconut cream and dairy-free vanilla pudding with tapioca pearls.

For toppings great fruit choices are strawberries, raspberries, blueberries, blackberries, kiwis, and oranges.