No-Bake Chocolate Coconut Mini Tarts

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

These bite-sized no-bake tarts combine rich chocolate with toasted coconut for a luscious and easy dessert perfect for any occasion. This recipe, 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.

Prep: 20 min Cook: 10 min Serves 12 Dessert cuisine 180 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Refrigerate the tarts for at least 1 hour until the chocolate is set before serving.

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