No-Bake Chocolate Coconut Mini Tarts
These bite-sized no-bake tarts combine rich chocolate with toasted coconut for a luscious and easy dessert perfect for any occasion. This dessert-inspired desserts ready in about 30 minutes layers graham cracker crumbs, unsweetened shredded coconut, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 4 tbsp unsalted butter
- 6 oz semisweet chocolate chips
- 1/3 cup coconut milk (full fat)
- 1 tsp pure vanilla extract
- a pinch sea salt flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium skillet over medium heat, toast 1/2 cup unsweetened shredded coconut for 3-4 minutes, stirring frequently until golden and fragrant; remove and set aside to cool.
- Step 2: In a mixing bowl, combine 1 cup graham cracker crumbs, the toasted coconut, and 4 tbsp melted unsalted butter; stir until the mixture holds together when pressed.
- Step 3: Press the crust mixture evenly into the bottoms of 12 mini tart pans or a mini muffin tin; refrigerate for 15 minutes to firm up.
- Step 4: In a small saucepan over low heat, melt 6 oz semisweet chocolate chips with 1/3 cup full-fat coconut milk, stirring constantly until smooth and glossy; remove from heat and stir in 1 tsp pure vanilla extract.
- Step 5: Pour the chocolate filling over the chilled crusts, filling each tart almost to the top; sprinkle a pinch of sea salt flakes on each tart.
- Step 6: Refrigerate the tarts for at least 1 hour until the chocolate is set before serving.
Frequently asked questions
How long does No-Bake Chocolate Coconut Mini Tarts take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Coconut Mini Tarts?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Coconut Mini Tarts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Coconut Mini Tarts for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Coconut Mini Tarts?
Dessert desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
