Mini Coconut Cream Tarts

Looking to make a simple and easy dessert this weekend? Try these Mini Coconut Cream Tarts! They are made with a gluten free crust, creamy coconut yogurt filling, and topped with delicious strawberries.

These Mini Coconut Cream Tarts are the combination of my two favorite tart recipes. I used my gluten free Granola Yogurt Tart crust and combined it with my Coconut Cream Tarts filling to make this perfect light, fluffy and creamy tart. I topped these tarts with shredded coconut and fresh cut strawberries. 

The tart crust is made with simple gluten free and vegan ingredients. To make this tart crust you will first preheat the oven to 350 degrees fahrenheit. Then add oats, almonds, shredded coconut, coconut oil and agave syrup together in a high powered blender and blend until it gets that flaky crust like texture. After you have done that transfer your crust to a bowl. Spray your mini tart pans so that the crust does not stick  to the pans while they are baking.

You will then slowly add your tart crust to your mini pans. I used about ¼ of a cup of crust to each of my tart pans. However, it will depend on how small or large your pans are for the amount of crust you will add to your mini tarts. Just use your best judgement for the amount of crust, just make sure to leave room for the yogurt filling. Trust me when I say no matter how much crust you add it will be delicious! 

Using your hands press down the crust mixture forming the shape of your tart. Bake tarts for 4-5 minutes in the oven. Make sure not to overcook the tarts, they will dry out and lose shape. Take them out and let cool for 10 minutes. In a medium bowl add the chilled coconut milk.  Whisk the coconut milk using an electric or hand mixer until it turns to coconut cream, around 2-4 minutes. Your coconut milk from the can will not turn into fluffy coconut cream if it is not chilled, so make sure to keep it in your refrigerator before using it. 

Add yogurt on the bottom of your tart, about 1 Tbsp and top with coconut cream, shredded coconut and strawberries. Lastly, take tarts out of the pans. You want to make sure to do this really slowly so the crust does not crumble. 

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Mini Coconut Cream Tarts

  • Servings: 4-5
  • Difficulty: easy
  • Print

Don't miss out on this delicious Granola Yogurt Tart. The crust is crispy yet crumbly and perfect for any summer gathering. It is filled with non dairy yogurt and topped off with fresh blueberries and sliced lemon

Ingredients

  • 1 cup old fashioned oats
  • ⅓ cup almonds
  • ⅓ cup coconut oil
  • 3 Tbsp shredded coconut
  • 3 Tbsp maple syrup
  • 1 can of chilled whole fat coconut milk
  • 1 cup dairy free yogurt
  • 1 cup fresh fruit, toppings
  • pinch of salt

Directions

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Add oats, almonds, shredded coconut, coconut oil and agave syrup together in a high powered blender and blend until it gets that flaky crust like texture. Transfer to a large bowl.
  3. Spray your mini tart pans so that the crust does not stick to the pans while they are baking.
  4. Add your tart crust to your mini pans. I used about ¼ of a cup of crust to each of my tart. It will depend on how small or large your pans are for the amount of crust you will add to your mini tarts. Make sure to leave room for the filling.
  5. Using your hands press down the crust mixture forming the shape of your tart.
  6. Bake tarts for 4-5 minutes in the oven.
  7. In a medium bowl add the chilled coconut milk. Whisk the coconut milk using an electric or hand mixer until it turns to coconut cream, around 2-4 minutes.
  8. Take the tart crust out of the oven and cool for 10 minutes on a baking rack
  9. Evenly spread dairy free yogurt on the bottom of the tart. Top yogurt with whipped coconut cream and garnish with berries.
  10. Lastly, take tarts out of the pans, eat and enjoy!
  11. Leftovers will last 2 days in the fridge. Any longer the crust will get very soggy.
Make it Your Own
  • Add additional toppings to your mini tarts. Some of my favorites include shredded coconut, chia seeds, blueberries and raspberries
  • Not a fan of yogurt? Use dairy free whipped cream as the only filling.
  • Making these tarts for a party? Double the recipe.

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