Raw Coconut Cream Tartlette for Two

Coconut Tart

My Mom and I used to go to this restaurant when I was younger that had the most amazing coconut cream tart. It was smooth and creamy on the inside with a flavor that was crave worthy.  I was thinking about that tart last week, and I thought I might try and make my own version of it for my Mom since her Birthday is coming up.

Coconut Tart 4

 The recipe turned out to be quite simple actually.  No cracking of young coconuts required because I wanted everyone to be able to make this recipe (and have it be nut free so no cashew replacement needed).  For the crust, a simple crunchy mixture of buckwheat, coconut, flax seeds and dates.  My usual nut free crust that goes awesome with coconut anything.  For the filling, I used coconut butter for the base (not oil), with a little maple syrup to sweeten and of course a touch of vanilla.

Coconut Tart 3

Simple is what my Mom likes most of the time, and she loved this tart!  It was creamy, smooth, sweet and coconutty.  I topped it off with some pistachios and dried roses along with more coconut for color.  This is the perfect treat for 2 people to share, or one very hungry person who loves coconut.

Coconut Tart 1

 

Raw Coconut Cream Tartlette for Two
Makes one 4 inch tart

Crust:
1/3 cup sprouted buckwheat
1/2 cup shredded coconut
2 Tbsp ground flax seed
1/4 cup soft, pitted medjool dates
pinch sea salt

Filling:
1/4 cup plus 2 Tbsp raw coconut butter (NOT oil) warmed to liquid
1/4 cup plus 2 Tbsp filtered water
1 1/2 Tbsp raw coconut nectar or maple syrup
1 tsp vanilla extract
pinch sea salt

1/4 cup finely shredded, dried coconut

Chopped pistachios and large flake coconut for garnish
In a food processor, combine all crust ingredients, and process until fine crumbs that hold together when squeezed.  Press into the bottom of a 4 inch removable bottom tart pan oiled with coconut oil for easy removal.  Set aside.
For the filling, combine all ingredients except shredded coconut in a high speed blender and blend until smooth.  Pour into the crust, and smooth the top. Place in the refrigerator until set, about an hour.  Serve topped with chopped pistachios and coconut if desired.

Coconut Tart 2

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

2 Comments
  1. Beth E.
    April 7, 2015 at 14:07
    Reply

    That looks so good! When I was a teenager, I used to love the Pepperidge Farm Coconut Cake. It was three layers of yellow cake with white coconut icing covered with coconut. Since I can't (vegan and celiac) and wouldn't eat that anymore, I think this might do the trick to satisfy that memory!

    • April 7, 2015 at 20:54
      Reply

      Thank you :)! I have a feeling this would be way better than Pepperidge farm ;)!

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