Coconut Cream Fruit Tart
on Aug 07, 2025
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A simple, gluten-free Coconut Cream Fruit Tart with a crispy almond flour crust and a silky, dairy-free coconut cream filling.
Table of Contents
What Makes This Recipe Great
Craving a sweet, creamy dessert that’s also light, refreshing, and surprisingly easy to make? Look no further than this delightful coconut cream fruit tart! This recipe is a showstopper for any gathering, but it’s simple enough for a weeknight treat. Best of all, it’s naturally gluten-free and can be easily adapted to fit various dietary needs.
Ingredient Information
- Almond Flour– you can also experiment with other nut flours like cashew or pecan flour.
- Egg– best to use
- Coconut Oil– be sure to melt your coconut milk before you use it
- Maple Syrup– You can substitute the maple syrup with agave nectar or honey
- Vanilla Extract
- Salt
- Full Fat Coconut Milk– make sure to use coconut milk and not coconut cream
- Vanilla Bean Paste– A good quality vanilla extract will work just as well
- Lemon Zest– be sure to roll your lemon on the counter before you zest and juice
- Lemon Juice
- Assorted Fruit– use can use any combination of fruit, including stone fruit and tropical fruits
Step By Step
- Preheat oven to 350 degrees. In a large bowl combine crust ingredients and mix until combined.
- Line a baking sheet with parchment paper and place the ball of dough in the middle.
- Form dough into one 8 inch round crust or 6 individual tarts. Use a fork to poke a few holes on the crust.
- Bake crust for 20-25 minutes or until lightly browned and then set aside to cool.
- Once the coconut milk is solidified, open the can and scoop out the cream. You can toss the liquid.
- Add the cream to a bowl with maple syrup, vanilla bean paste, lemon zest and salt. Use a hand mixer with whisk attachment and whip until thick and creamy.
- Once tarts are cooled, Scoop on some coconut cream and top with fruit of your choice.
Pro Tip
- Add a Twist: Fold in some toasted coconut flakes or a sprinkle of cinnamon to the crust for an added layer of flavor.
Recipe Tip
What’s the best way to store and use coconut milk?
- The filling is where the magic truly happens! Using a can of full-fat coconut milk that has been refrigerated overnight is the secret to achieving that thick, luscious, and dairy-free cream. The solid cream at the top of the can is whipped into a dreamy, velvety filling that tastes just like a decadent custard.
A Coconut Explosion of Delicious
Coconut Cream Fruit Tart
A simple, gluten-free Coconut Cream Fruit Tart with a crispy almond flour crust and a silky, dairy-free coconut cream filling.
Ingredients
Tart:
- 3 cups almond flour
- 1 egg
- ¼ cup coconut oil, at room temp
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Coconut Cream:
- 1 13.5 oz can full-fat coconut milk, refrigerated overnight
- 2 tablespoons maple syrup
- 1 tablespoon vanilla bean paste
- 1 tablespoon lemon zest
- Pinch of sea salt
- 1-2 tablespoons lemon juice, optional, depending on thickness of your cream
- Fruit of choice
Instructions
Tart:
- Preheat oven to 350 degrees. In a large bowl combine crust ingredients and mix until combined.
- Line a baking sheet with parchment paper and place the ball of dough in the middle.
- Form dough into one 8 inch round crust or 6 individual tarts. Use a fork to poke a few holes on the crust.
- Bake crust for 20-25 minutes or until lightly browned and then set aside to cool.
Coconut Cream:
- Once the coconut milk is solidified, open the can and scoop out the cream. You can toss the liquid.
- Add the cream to a bowl with maple syrup, vanilla bean paste, lemon zest and salt. Use a hand mixer with whisk attachment and whip until thick and creamy.
Assemble:
- Once tarts are cooled, Scoop on some coconut cream and top with fruit of your choice.
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