RECIPES

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.

Banana Pudding Parfait

Banana Pudding Parfait is the perfect, breakfast, snack or dessert. Not only will the banana chia seed pudding keep you feeling full but is high in fiber, protein, and vitamins. This parfait is layered with creamy banana chia seed pudding, crunchy vanilla wafers, fluffy coconut cream and fresh cut bananas. 

Did anyone else loved eating banana pudding when you were younger? I made this recipe as a healthy vegan spin on my childhood favorite dessert, banana pudding. Instead of making the traditional banana pudding dessert filled with custard, cookies, and banana I substituted them with similar but healthier ingredients. 

The first layer of this parfait consist of cream banana chia seed pudding. If you have ever made Chia Seed Pudding before you might have noticed that it takes just the perfect amount of chia seeds to milk ratio to get your chia seed constancy so it’s not too thick or runny. I have found the best overnight chia seed recipe ratio is about 4 Tbsp of chia seeds to 1 cup of dairy free milk. I then would add a mashed ripe banana to the Chia Seed Pudding. Not only does it thicken the pudding but gives it a natural sweetness and creaminess without adding any additional sweetener. 

These seeds get this glention texture by soaking them in liquid for a long period of time. For this chia seed pudding I recommend soaking the chia seeds for at least 6 hours in your refrigerator. I like to make my chia seed pudding before I go to bed and let it thicken overnight. Before adding the mashed banana just make sure to stir the pudding to avoid the chia seeds from clumping on the bottom. 

There are a couple of milk options that I recommend you use for this chia seed pudding. I use either coconut, almond, cashew, or oat milk from the carton.  There is also coconut milk from the can that you can buy for this chia seed pudding but would not recommend it for this Chia Seed Pudding. 

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!

Banana Pudding Parfait

  • Servings: 2
  • Difficulty: easy
  • Print

Banana Pudding Parfait is the perfect, breakfast, snack or dessert. Not only will the banana chia seed pudding keep you feeling full but is high in fiber, protein, and vitamins.


Ingredients

  • 1 can of chilled full fat coconut milk
  • 1 banana, peeled and sliced into bite sized pieces
  • vegan vanilla wafer cookies
  • 1 cup overnight Banana Chia Seed Pudding

Overnight Banana Chia Seed Pudding

  • 1 cup of coconut milk. I prefer coconut milk or almond milk from the carton.
  • 4 Tbsp chia seeds
  • 1 medium bananas, smashed

Directions

  1. In a mixing bowl add the coconut milk, chia seeds, mashed banana, and whisk ingredients together.
  2. Cover and place in the refrigerator for at least 6 hours.
  3. Take chia pudding out and mix to avoid chia seeds clumping.
  4. Pour the chilled coconut milk in a medium bowl and whisk until it becomes fluffy like whipped cream.
  5. Layer the chia seed pudding with vanilla wafers, whipped coconut cream, and top with sliced bananas.
  6. Serve and eat immediately.

Make it Your Own

  • Make parfaits ahead of time and grab on the go. Just save the banana topping until right before you eat it to avoid browning.
  • Add a scoop of protein powder to your pudding. Not only will it increase your protein but add an extra flavor to your pudding.
  • Don’t have vanilla wafers? Vanilla cookies or graham crackers taste great also.
%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star