This No Fuss Healthy Coconut Tart is that go-to dessert…super easy, delicious, pretty, and just so happens to be vegan and gluten-free. The filling is made with four base ingredients, coconut cream, honey, lemon, vanilla extract, and white chocolate…only if you’d like. The crust is a mix of salty cashews, sweet coconut, dates, and a touch of warming cinnamon. The creamy coconut filling, when combined with the crunchy, salty crust, creates a mouthwateringly delicious tart. Top with an assortment of berries and fresh figs for the perfect late summer tart!
I am holding onto summer in every possible way. BUT, I’m also so happy about all this late summer fruit. Mid-August is the best time for summer produce. I’m finding so much inspiration right now with the markets fuller than ever. The peaches, plums, berries, and figs are at their best. And since I’ve bought way more produce than my stomach could ever handle, I’ve had to get creative with new recipes.
The plum recipes are coming, but today, it’s all about this coconut tart with fresh figs and sweet raspberries on top.
I LOVE this tart. It’s SUPER SIMPLE, so creamy, and has flavors of coconut, vanilla, and warming cinnamon. And of course, it has a delicious sweet late summer fruit topping. Nothing not to love here! I will say that I was nervous to share this recipe because I know figs are often a fruit that many people think they hate. I say think because I feel like a lot of people just haven’t tried figs…
If you happen to be one of those people, I’m begging you to try them. Of course, if you just do not like them I understand. But as the saying goes, “don’t knock it till you try it”.
Anyway, that’s my rant on figs. I just had to put that all out there. With that said, I will also say, you can top this coconut tart with any fruit you choose. Use all berries if that’s your thing. Or mix and match with berries and figs, as I’ve done here.
Either way, this tart is the BEST.
Do you guys remember my No Fuss Lemon Tart?
If you haven’t made it, you should, it delicious, and the inspiration behind this recipe. So many of you requested a dairy-free version and after a few attempts, I think I finally nailed the recipe. I’m so excited to share!
First things first, the crust. I decided if that since I’m making this tart dairy-free, I might at well go for gluten-free too. It’s a delicious mix of salted roasted cashews, flaked coconut, sweet dates, and cinnamon. It’s NO BAKE, made all in the food processor, and kind of tastes like raw cookie dough.
Once you’ve pressed the crust into a baking pan, work on that creamy coconut filling.
Before you start, you’ll need to find some high-quality coconut milk. This is my favorite brand, as there is always coconut cream on top, which is exactly what you need for this tart. Alternately, you can buy cans of coconut cream, but these are a bit more money. Personally, I buy canned full fat coconut milk, scoop the cream off the top, and save the water for another use.
Either way, you only need the coconut cream, don’t use any coconut water.
The next step is to boil the coconut cream over high heat with honey, then add in the lemon juice, vanilla, and white chocolate. The boiling of the cream and the acid from the lemon will help to firm the cream up in the fridge. I don’t understand how it works, but it works, and it is a magical thing. Quite literally.
For the white chocolate, I love the flavor it adds, but you can omit this from the tart if white chocolate isn’t your thing.
Once the creamy coconut cream has been poured on to the crust, you’ll need to let the tart chill at least 2 hours until firm. Once firm, simply top with your favorite fruits, cut and enjoy!
It’s important to keep these bars chilled. When they’re chilled, they’re easy to work with. But once they sit out, the crust softens and they become a little flimsy. Just keep in the fridge and all will be great. Other than that, this is the simplest, easiest, and truly one of the most delicious tarts. You’d never guess it’s vegan or gluten-free!!
Perfect healthy…ish dessert to make over the weekend, and then snack on all week long. Because really, all these ingredients are GOOD ingredients, which makes this tart healthy enough for any day of the week.
One last thing, what are you going to top your tart with? Will you go for the figs…or are you all about the berries?
If you make this No Fuss Healthy Coconut Tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
No Fuss Healthy Coconut Tart
Calories Per Serving: 1340 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 1/2 cups roasted salted cashews
- 1 cup raw unsweetened coconut flakes
- 1 cup Medjool dates, pitted (about 16 dates)
- 1/2 teaspoon cinnamon
- 3 cups canned full-fat coconut cream
- 1/3 -1/2 cup honey or maple syrup
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 3 ounces high-quality white chocolate, chopped (optional)
- 2 cups mixed fresh berries
- 8-10 fresh figs, thinly sliced (optional)
- 1. To make the crust. Line a rectangular baking pan with parchment paper. In a food processor, combine the cashews, coconut, dates, and cinnamon. Pulse until finely ground and the mix forms a ball, about 2-3 minutes. Press the mixture into the bottom of the prepared pan, making sure to pack it in tightly. Chill in the fridge2. Combine the coconut and honey in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 10 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Stir in the white chocolate, if using, until melted and smooth. 3. Carefully pour the coconut cream on to the crust. Cover and chill 2 hours or until set. Before serving, remove the tart from the pan and top with sliced figs, if using, and fresh berries. Keep these bars well chilled. They will soften and be hard to pick up if left out too long.
View Recipe Comments
Coconut Cream: this is the cream that sits at the top of the canned coconut. You do not want to use any coconut water, just the cream. Vegan Chocolate: I use Ritual Chocolate bars.
Hey Tieghan! Thank you so much for sharing this recipe with us. Can you tell me the size of your rectangular baking pan, please?
For this recipe, I used a 9×13 baking dish:) Please let me know if you have any other questions, I hope you love this recipe! xT
Thank you! 🙂 I’m going to prepare this recipe for Mother’s Day. I’ll let you know!
Hi! Instead of white chocolate, can I substitute dark chocolate?
I have not tried this with dark chocolate, just note it will change the flavor and color of the tart. xTieghan
Am on FODMAP diet and cannot eat dates. What could I use as a replacement?
Sorry I have not tested this recipe without the dates, maybe try following the base for this tart:
I hope you love the recipe, please let me know if you have any other questions! xTieghan