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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!

overhead photo of No Fuss Healthy Coconut Tart with tar cut into multiple bars

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…

raw 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.

overhead photo of No Fuss Healthy Coconut Tart before slicing

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.

Again, delicious.

overhead close up photo of No Fuss Healthy Coconut Tart | halfbakedharvest.com #vegan #nobake #healthydessert #healthy

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.

overhead photo of No Fuss Healthy Coconut Tart with 1 row of bars cut

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!!

overhead close up photo of No Fuss Healthy Coconut Tart | halfbakedharvest.com #vegan #nobake #healthydessert #healthy

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?

overhead close up photo of No Fuss Healthy Coconut Tart after being cut into bars

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
chill time 2 hours
Total Time 2 hours 30 minutes
Servings: 16
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.

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Ingredients

US Customary - Metric

Instructions

  • 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 fridge
    2. 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.

Notes

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.
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horizontal photo of No Fuss Healthy Coconut Tart cut into bars

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Comments

  1. Hi Teighan! I’m just going through your recipes and was thinking of making this for a BBQ i’m going to this coming weekend as one of my friends is vegan so this recipe is perfect! I just wanted to ask, can I make the tart a day in advance or would you recommend making it on the day itself?

    Reply

    1. Hi Claire,
      You can absolutely make a day in advance, just keep it in the fridge! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  2. Hi, I was wondering about substituting the coconut cream… Would something else work as well if I added agar agar to keep the same consistency?

    Reply

    1. HI! You can use heavy cream. I am not familiar with agar agar, so I am not sure how that would turn out. Is that a sweetener? I would recommend using maple or honey. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  3. 3 stars
    The taste is there but the cream never set. It was very liquid, even after 4 hours… I froze it to become a good frozen cake…
    I used Aroy-D coconut cream, the cream was so thick it was hard to scoop it… but that still didn’t work for this cake.

    Reply

  4. 3 stars
    I made this bc it was gluten free and dairy free (practically vegan), and so i omitted the white chocolate from this recipe since it said it was optional. I took it to a work brunch and everyone loved the flavor. One thing i will mention is that based on the photos, you can tell that there is white chocolate melted into the tart, and it is actually looks like it’s the key to making the tart more solid. Mine was completely runny from start to finish (i even put it in the fridge overnight). It didn’t look pretty but it still tasted great. So for those wanting to try the recipe, if you want it to look like the pictures above, put in white chocolate 🙂 if you’re omitting it because you’re vegan/dairy free, expect it to be liquidy (almost like honey).

    Reply

    1. Hi Shuka! I am glad these still tasted amazing for you! Please let me know if there is anything I can help you with! xTieghan

      Reply

    1. Hi Katie! I use 3 cans to get 3 cups of cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  6. My tart never solidified!! I ended up sticking it in the freezer in hopes but overall was disappointed. I also found it had a very strong lemon taste.

    Reply

    1. Hi Madeline! Is there anything that could have gone wrong in the making? Please let me know and let me know if you have any questions! xTieghan

      Reply

  8. 5 stars
    These are SO good. I am not even a massive coconut fan, but these are just super delicious and unique. Even my coworkers, most of whom were VERY skeptical of some combination of the figs/dates/coconut loved them and went back for seconds!

    As a note, I made them a few weeks ago with Thai Kitchen coconut milk (which was almost $4 a can), and opened the cans to find that the “cream” had solidified at room temperature and was partially cream and a lot of coconut oil. This didn’t seem right to me, so I also added the coconut water and the bars never set up. However, the flavor was super delicious so I decided to try them again. This time, I bought my coconut cream from the Asian market nearby (less than $2 a can!) and the day I made the recipe, I put the cans in the fridge so they would separate. When I opened them, the cream was very thick, but still liquid, and there was some water at the bottom. I scraped the cream only off the top, and left the water behind. They turned out to be the PERFECT consistency. I will definitely be making them again!

    Reply

  9. 3 stars
    The crust is great, but my filling never set… going to use the crust part again for some other recipes though.

    Reply

  10. 4 stars
    I agree with Sarah’s tip- do NOT use Trader Joe’s coconut cream! Wish I’d seen her comment before I made these! I followed the recipe closely, but the filling never set firm enough to cut these up as bars. Very rich and delicious, but must be served with a spoon.

    Reply

    1. So glad you loved this Tara, but I hope it turns out better with a different kind of coconut cream! Thank you! xTieghan

      Reply

  11. Thank you for this amazing recipe. My question is the following: Can i mix coconut cream with something else (like milk cream) to reach the sufficient amount?

    Reply

  12. 5 stars
    PSA: Do not use Trader Joe’s coconut cream. It is not thick enough.I didn’t know until I opened it that it wasn’t the solid coconut cream that I was expecting. It was liquid to begin with so it didn’t thicken up enough even after boiling and chilling. Still delicious but SUPER soft and gooey. Five stars for deliciousness though! Next time I just won’t risk it on another type of cream

    Reply

    1. Hi Sarah! I am so glad you loved this recipe and thank you for letting everyone know! I hope you try this again! xTieghan

      Reply

    1. Hey Amy, how long did you cook food? Did you use ONLY the coconut cream or did you use the water too? I am sorry you had trouble. Was there anything you did differently at all? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan

      Reply