No-Bake Tropical Fruit Tart with Coconut Cream

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 drafted and published.

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 recipe (vegan), ready in about 20 minutes, layers almond flour, 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.

Prep: 20 min Serves 8 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Spoon the coconut cream filling evenly into the chilled crust and smooth the top.
  5. 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.
  6. Step 6: Refrigerate tart for at least 1 hour before serving for flavors to meld and filling to set.

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