No Bake Coconut Tart Vegan and Gluten Free

No Bake Coconut Tart Vegan and Gluten Free – an easy and delicious dessert that’s guaranteed to impress! 

This is my go-to summer dessert. It requires about 15 minutes of prep time and, best of all, it’s no-bake which is perfect for hot, summer days. This tart tastes like a tropical vacation thanks to the coconut flavor and the generous serving of fresh fruit. 

The crust is made using a blend of almonds, coconut flakes, and dates. The filling is coconut cream, coconut flakes, and freshly squeezed lemon juice.

Refrigerate the can of coconut milk for 24 hours so the cream separates from the liquid. When it comes to coconut milk, I’ve found that it’s better to pay a few extra dollars for the better brands. The coconut is creamier and they’re usually more cream per can. 

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No Bake Coconut Tart Vegan and Gluten Free

Ingredients needed:

For the Crust

1 Cup Almonds

1/3 Cup Shredded Unsweetened Coconut

1 Cup Pitted Medjool Dates

1 Teaspoon Vanilla Extract

3 Tablespoons Water

For the Filling

1 1/4 Cups Shredded Unsweetened Coconut

1 Can Reduced fat coconut milk refrigerate for 24 hours only use the cream part (you can also use full-fat coconut milk if you want even more creaminess)

2 Tablespoons Maple syrup

3 Tablespoons Fresh squeezed lemon juice

1 Teaspoon Vanilla Extract

Instructions

Yield: 8 Servings

No Bake Coconut Tart- Vegan and Gluten Free

Print

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• For the Crust
• 1 Cup Almonds
• 1/3 Cup Shredded Unsweetened Coconut
• 1 Cup Pitted Medjool Dates
• 1 Teaspoon Vanilla Extract
• 3 Tablespoons Water
• For the Filling
• 1 1/4 Cups Shredded Unsweetened Coconut
• 1 Can Reduced fat coconut milk refrigerate for 24 hours only use the cream part
• 2 Tablespoons Maple syrup
• 3 Tablespoons Fresh squeezed lemon juice
• 1 Teaspoon Vanilla Extract

Instructions

1. Combine all the crust ingredients in a food processor and combine until sticky. Press into the bottom of a 8-inch non-stick spring form pan.
2. Add all the filling ingredients into the clean food processor and blend thoroughly.
3. Pour filling over crust (it will thicken in the refrigerator) and refrigerate for 2 hours. Garnish with fruit and enjoy!

Mix the crust ingredients in a food processor for a few minutes. The end result should be sticky and hold its shape when molded with your fingers. 

Press the crust into an 8 inch springform pan using your fingers or a fork. Make sure the thickness is even. 

Clean out the food processor (or use a high-powered blender) and add the filling ingredients. Mix for 30-60 seconds. 

Pour the filling into the springform pan. The filling mixture will seem runny, but it firms up when refrigerated. 

Put the pan in the fridge for approximately 2 hours or until firm. 

Once the tart is firm, you can remove the outside of the springform pan. 

The final (and most fun!) step is to decorate. I used kiwi, blueberries, strawberries, and raspberries. Mango would also be great!

Looking for more vegan recipes like this dairy-free tart?

Vegan Tofu Chocolate Mousse

Vegan and Gluten-Free Strawberry Shortcake Trifle

The Best Vegan and Gluten-Free Brownies

I love seeing your finished projects! If you enjoyed making this No Bake Coconut Tart Vegan and Gluten Free or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy baking!