No-Bake Tropical Fruit Tart with Coconut Cream
A light no-bake tart featuring a crunchy almond crust and silky coconut cream topped with an array of fresh tropical fruits. This caribbean-inspired desserts (vegan) ready in about 20 minutes layers almond flour, chopped pitted dates, unsweetened shredded coconut 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 280 calories and feeds 8, 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 1/2 cups almond flour
- 10, chopped pitted dates
- 1/3 cup unsweetened shredded coconut
- 3 tbsp, melted coconut oil
- 1 can (13.5 oz), chilled overnight full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup, diced fresh mango
- 1 cup, diced fresh pineapple
- 1, peeled and sliced kiwi
- 2 tbsp passion fruit pulp
Instructions
- Step 1: In a food processor, pulse 1 1/2 cups almond flour, 10 chopped pitted dates, 1/3 cup unsweetened shredded coconut, and 3 tbsp melted coconut oil until mixture sticks together when pressed.
- Step 2: Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Refrigerate crust while preparing filling.
- Step 3: Scoop 1 can chilled full-fat coconut milk, separating solid cream from liquid. In a bowl, whip the solid cream with 2 tbsp maple syrup and 1 tsp vanilla extract until fluffy and smooth.
- Step 4: Spoon the coconut cream filling evenly into the chilled crust and smooth the top.
- Step 5: Arrange 1 cup diced fresh mango, 1 cup diced fresh pineapple, 1 peeled and sliced kiwi, and 2 tbsp passion fruit pulp decoratively over the coconut cream.
- Step 6: Refrigerate tart for at least 1 hour before serving for flavors to meld and filling to set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Tropical Fruit Tart with Coconut Cream take to make?
Total time is about 20 minutes (20 min prep + 0 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 Tropical Fruit Tart with Coconut Cream?
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 Tropical Fruit Tart with Coconut Cream?
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 Tropical Fruit Tart with Coconut Cream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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.
Is No-Bake Tropical Fruit Tart with Coconut Cream vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
