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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!
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.
Again, delicious.
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
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.
Ingredients
- 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)
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 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.
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.
So excited I finally got to try this. My food processor did not tolerate the nuts well so much in fact it broke! But my blender worked great!! I added pecans to the base because I couldn’t find coconut flakes. Super tasty!
Hey Lauren,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Way, way, way too sweet. I don’t know how it could be considered healthy. Never really jelled enough to keep it from running.
Hey Marsha,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan
I, too, was worried about them being overly sweet. I made sure I used white chocolate that did have any added sugar, and they were just the right amount of sweet!
Hey Lynn,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
These are delicious! A little confused about the coconut cream. I used full fat coconut cream. My mixture was very runny so I thickened with cornstarch. Was I supposed to use only the thick cream at the top of the can? Seems you’d need a bunch of cans to make enough. Please advise for when I make again.
Hey Barb,
Thanks so much for giving the recipe a try, I am so glad you enjoyed! You were correct to use the whole can, the coconut cream doesn’t set as well as regular cream, so popping in the freezer usually helps with that! Happy Holidays! xTieghan
Can you substitute the cashew for something else?
Hey Ray,
You can use almonds or pecans in place of the cashews. I hope you love the recipe, please let me know if I can help in any other way! xTieghan
Hi, I’ve made this in July and it was absolutely amazing!!! I was so excited to make it agin today, but for some reason, it seems to me that while the cicinut cream is setting. The oil is separating and forming a hard layer on top. I did I twice today! I’m wondering what I may have done wrong now. Or maybe something else is the problem???
Would love if you can help me figure Since I really want to do these again (since it went over so well the first time I made them)
Thank you!
Sarah T
Hey Sarah,
So sorry you are having issues with the tart. I am wondering if you are adjusting the recipe at all? I am not sure what could be causing this!! Please let me know how I can help! xTieghan
Hi! I want to make this tonight for my parents who are vegans, but my mom is allergic to cashews and pecans. Can you recommend a nut I should use instead?
Hey Kitty,
You could try using walnuts, or you could do graham crackers. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Teighan, what size pan did you use? I think my rectangular pan was too big and got very thin layers. Thanks
Hey Liz,
I used a 9×13 baking dish. I hope this helps for next time! xTieghan
So incredibly delicious! Ours didn’t set but we froze it and it was amazing. I actually refer it frozen so it’s the best summer treat!
Thank you so much Tahirah! I am really glad this turned out so well for you! xTieghan
Mine didn’t set quite enough in the fridge so I put it in the freezer and it was still delightful. A perfect summer treat.
Amazing! I am really glad this turned out so well for you, Amy! xTieghan
I accidentally made these with 3 cans of coconut cream instead of 3 cups. Big mistake obviously BUT they still taste wonderful!!! I had to put them in the freezer as they won’t set, but still delicious frozen. Thanks for such a wonderful and light summer recipe! The sweetness was just perfect
I am really glad these still turned out so well for you, Leah! Thank you so much for trying this! xTieghan
Hi! I made this, this week and after 24 hours the cream was still having a hard time setting up in the middle it was gooey/running. I ended up freezing it and it finally did but I had to keep them in the freezer or it would separate again. The taste is delicious, I’d love to give another go at these. Do you have any advice or suggestions? I used everything exactly except the optional white chocolate chips
Hey Caroline! So sorry you had some trouble! I am wondering if you boiled the full 10 minutes? You really want to set a timer and make sure you do not boil 10 minutes. This is key to getting the tart to set up. I hope this helps for next time!Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
What size pan did you use? It is not listed.
Hi Mary,
I used a rectangular baking sheet for this recipe! I hope you love the tart, please let me know if you have any other questions! xTieghan
My coconut cream turned to caramel. Was it bc my honey had started to harden???
Hey Emily,
So sorry to hear this! I am wondering if you boiled for longer than 10 minutes? You really want to set a timer and make sure you do not boil for longer as this will affect the recipe. I hope this helps for next time! xTieghan
Ho does the fruit just sit on top or does it stick well to the tart, was curious if I should top with fruit before chilling ?
Hey Tracy,
It sticks to the tart, I would recommend adding after it has chilled. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How many cans of coconut milk do you usually need to get the 3 cups of cream?
Hey Kris,
I would highly recommend buying cans of actual coconut cream. I hope you love the recipe, please let me know if you have any other questions! xTieghan