Preheat oven to 325℉. Spray four 5” individual tart pans with cooking spray.
In a food processor combine almond flour, coconut, cornstarch, sugar, coconut oil, and salt. Pulse until well-combined. Press evenly into tart pans so the crust comes all the way up the sides.
Place tart pans on a large baking sheet and bake until crusts are browned and set, about 15 minutes. Set aside to cool completely.
Drain cashews well and transfer to a blender. Add coconut milk, lemon zest and juice, sugar, coconut oil, vanilla, and salt. Blend on high speed until very smooth. With blender running, add food coloring by the drop until mixture reaches desired color.
Divide mixture between tart crusts, then cover and refrigerate until set, about 2 hours.
Scoop solidified coconut cream from the top of the can of chilled coconut milk and place in a large bowl or a stand mixer with the whisk attachment. Reserve liquid coconut milk for another use. Add sugar and beat until very smooth, thick, and fluffy. Use immediately.
Serve lemon tarts topped with a spoonful of whipped coconut cream and garnish with lemon zest.