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Vegan Coconut Tart

Easy to make and hard to stop from eating.

Servings: 6

Keywords: vegan desserts

  • Prep Time: 10 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 10 mins


For the dough

  • 200 g coconut flakes
  • 40 g coconut flour (the normal one works, of course)
  • 130 g (9 tablespoons) crude coconut oil at room temperature
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 pinch of salt

For the filling

  • 590 ml coconut milk
  • 90 g of caster sugar;
  • 1 pinch salt
  • 60 g cornstarch
  • 400 g of fruit - optional for decorating
  • 1 g Vanilla


  1. Combine ingredients for dough well
  2. Line the tray with the dough. Put the tray in the oven for 8-12 minutes. Then let it cool completely and put it in the fridge.

For the filling

  1. In a small saucepan over medium heat, combine 400 ml of coconut milk with sugar and salt, stirring occasionally until the sugar dissolves. Mix the rest of the coconut milk with the starch until smooth. Take the pan off the heat and pour in the combination of coconut milk and starch. Stir well. After mixing, put everything back on the fire.
  2. Lower the heat and let it cook, stirring continuously for 1 minute. Do not leave it on the fire after the composition thickens, the structure of the starch and implicitly of the filling will be damaged.
  3. Remove from the heat, add the vanilla and coconut oil. Allow to cool to room temperature and then pour over the tart crust in the refrigerator.Refrigerate for an hour before adding the fruit.


You have prepared the best fasting coconut tart.