Preheat oven to 325 degrees and spray mini tart tins with coconut oil. Set aside on a baking sheet.
In a large bowl whisk together the butter, sugar, almond flour, vanilla, almond extract, salt and eggs until smooth. Add in the coconut milk until incorporated.
To assemble place sliced plums in each tin and fill each tin with the batter. Bake for 20-25 minutes until the tart is golden and the fruit is cooked through.
To serve dust with coconut milk powder and some vegan vanilla ice cream. It’s also good with a drizzle of caramel.