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.
No Bake Coconut Tart Vegan and Gluten Free
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 and add the filling ingredients. Mix for 30-60 seconds.
Pour the filling into the springform pan. The filling will seem runny, but it firms up when refrigerated.
Put the pan in the refrigerator 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!
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