Vegan Raspberry Coconut Tart

This raspberry coconut tart has a simple press-in coconut crust and coconut pudding filling! It’s vegan, gluten-free, and dairy-free.

So. This tart is obviously only for coconut lovers! The crust is just a bunch of coconut products and salt. There’s shredded coconut, coconut flour, coconut oil, and coconut sugar (and coconut milk in the pudding filling!) If you want to add a little different flavor, you can add some lime zest. Note that if you use coconut sugar (instead of raw sugar, which I did) that your crust will be a little darker. My favorite part is that you just press it all in so you don’t have to worry about rolling out the crust – perhaps my least favorite baking task!

This raspberry coconut tart has a simple press-in coconut crust and coconut pudding filling! {vegan, gluten-free, and dairy-free}

Speaking of shredded coconut, I wish there were some consistency with the names of dried coconut products. What one company calls shredded, another calls flakes, and what one company calls chips are flakes with another company. And don’t even get me started on coconut flakes and flaked coconut.

Types of Coconut

The coconut on the left is what I normally use. It’s German desiccated coconut. Sometimes the bags say “coconut flakes” in English, just to add to the confusion. Desiccated coconut is supposedly drier than shredded coconut, but compared to Bob’s Red Mill’s shredded coconut (pictured in the middle) it’s exactly the same except the shreds are a little smaller. Those two are totally interchangeable.

But that stuff on the right? Definitely not interchangeable in some recipes (like this one!) It’s store-brand shredded coconut from a grocery store in the US. The shreds are way bigger, seem moister, and it’s often referred to as flaked coconut. I’m telling you – it’s chaos in the dried coconut world.

This raspberry coconut tart has a simple press-in coconut crust and coconut pudding filling! {vegan, gluten-free, and dairy-free}

Anyway. This tart! The filling is the vegan coconut pudding that I posted a few weeks ago. That pudding is so thick that it works perfectly as a tart filling. Plop some berries on top and you’ve got yourself a pretty darn easy to make tart. Some added toasted coconut chips would have been even prettier and I’m totally kicking myself for not thinking of that earlier.

The crust is pretty nifty. When it comes out of the oven, it appears crumbly and like it’d fall apart once you cut into it. Once refrigerated, though, it becomes a hard waterproof (or something like that) crust. So make sure to keep the crust and fully prepared tart refrigerated! Or you could just do what I did – leave it near a window, forget about it for half a day and then just eat the leftovers straight from the tart pan with a spoon. It wasn’t all that tragic. ;)

2/29/2016 update: I made this pudding with arrowroot starch several times for a grain-free and paleo version and it worked great! But I just tried it with another brand and the pudding is quite grainy. Until I test a few more brands, I’ve removed the arrowroot option!

Vegan Raspberry Coconut Tart

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Rated 4.0 by 3 readers
Vegan Raspberry Coconut Tart
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 slices

Ingredients

    For the crust:

  • 2 cups unsweetened shredded coconut
  • 1/3 cup (37 grams) coconut flour
  • 9 tbsp (126 grams) unrefined coconut oil, room temperature (if it's melted, chill it until firm like softened butter. Using melted coconut oil will make the crust mixture greasy and hard to work with).
  • 2 tablespoons coconut sugar or raw sugar
  • 1/8 teaspoon salt
  • 1 tablespoon lime zest, optional
  • For the filling:

  • 2 1/2 cups (591 milliliters) full-fat canned coconut milk (this is almost 1 1/2 400-ml cans)
  • 7 tablespoons (88 grams) raw sugar, granulated sugar, or coconut sugar if you don't mind a darker taste and color
  • pinch of salt
  • 7 tablespoons (55 grams) cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons coconut oil
  • For garnish:

  • ~3 cups (about 14oz / 400 grams) fresh raspberries

Directions

    For the crust:

  1. Preheat the oven to 350 °F (175 °C) and get out a 9" tart pan with a removable bottom.
  2. Mix all the crust ingredients together and pat up the sides and over the bottom of the pan.
  3. Bake for 8-12 minutes or until lightly browned. It'll go from totally white to browned and then burned in moments, so keep a close eye on it!
  4. Let the crust cool completely, about 30-60 minutes, and then refrigerate until cold and firm.
  5. For the filling:

  6. In a small saucepan over medium heat, stir together 1 1/2 cups of the coconut milk with the sugar and salt. Stir occasionally until the sugar is dissolved.
  7. Meanwhile, mix the remaining 1 cup of coconut milk with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it'll combine.
  8. Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly. Once well combined, put it back on the stove, turn the heat to medium and cook until thickened like pudding, whisking constantly (do not walk away and do not stop whisking!). This will take anywhere from 30-60 seconds. Do not let it continue cooking once it's thickened - this can cause the cornstarch to break down and will make the pudding runny.
  9. Remove from the heat and stir in the vanilla and coconut oil.
  10. Let cool until room temperature and then pour into the chilled crust. Chill for about 1 hour before topping with raspberries.
  11. For the garnish:

  12. Up to about 4 hours before serving, top the tart with raspberries.
  13. The tart keeps well for up to about 2 days, but is best on the first day. The crust will remain firm as long as it's refrigerated. Cut what you need and then return the tart to the refrigerator to prevent the tart from soaking up the pudding and getting soggy.

Notes

  • Make sure to use certified gluten-free products, if necessary!

Recipe by  | www.texanerin.com

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53 comments on “Vegan Raspberry Coconut Tart” — Add one!

  • Victoria says
    May 26, 2017 @ 7:46 pm

    Love your blog! Have you tried agar agar as a thickener? It’s vegan/paleo/etc friendly! :)

    Reply
    • Erin replies to Victoria
      May 26, 2017 @ 10:46 pm

      I’ve tried it a few times but have always had issues with it. I’ll have to give it another try! Thanks for the tip. :)

      Reply
  • cau thang
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    says
    October 14, 2016 @ 3:50 pm

    Hi Ertin, I love coconut, so i very love this recipe, Thank for sharing amazing recipe. I will try this soon

    Reply
    • Erin replies to cau thang
      October 14, 2016 @ 8:44 pm

      Thanks! I hope you’ll love it. :)

      Reply
  • Kali says
    October 5, 2016 @ 3:28 pm

    How important is a tart pan with removable bottom? I don’t have a tart pan & am making this in a bind & kind of in a hurry. Would a glass pie pan work?

    Reply
    • Erin replies to Kali
      October 5, 2016 @ 3:37 pm

      I haven’t tried it but I don’t think it’d work very well. I think it’d crumble when you cut into it. I could be wrong, though!

      Reply
  • Kimmi says
    August 30, 2016 @ 6:36 am

    I made this last week. Turned out perfectly. I added lots of lime zest to my crust and it was so refreshing. Never had a problem with it. I made it with fresh picked wild blueberries instead of raspberries. I warmed them on the stove til they got plump and burst a bit, added some corn starch to thicken and it was AMAZING! Best EVER!

    Reply
    • Erin replies to Kimmi
      August 30, 2016 @ 8:47 pm

      Yum! I love your blueberry version. I’ll have to try that next time. :) I’m so happy that the tart came out well for you and it was problem-free. Thanks a bunch for your feedback!

      Reply
  • Amanda
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    says
    July 16, 2016 @ 7:19 pm

    Did anyone else have an issue with the oil leaking in the oven and burning? My whole house FILLED with smoke. The crust wasn’t burning, but apparently coconut oil seeped through my tart pan onto the bottom of the oven and created a disaster. Just a heads up… you may want to put a cookie sheet or foil on a rack below your tart pan. It may avoid this.

    Reply
    • Erin replies to Amanda
      July 16, 2016 @ 9:47 pm

      Oh no. I’m so sorry to hear that! I’ve had that happen to me with other recipes and I know how awful it is. I use a tart pan with a removable bottom and have never had an issue with this recipe. I’m really not sure what could have caused that for you. Did you make any subs or changes at all to the recipe?

      Reply
      • Amanda replies to Erin
        July 16, 2016 @ 11:32 pm

        I am pretty inexperienced with tarts (and vegan recipes) so I’m sure it was something I did. I’m not totally sure what “unrefined coconut oil” is, I just used 100% coconut oil, and maybe it got a little too melty. Anyways, waiting for it to set up now. Hopefully it was worth it! ;)

        Reply
        • Erin replies to Amanda
          July 17, 2016 @ 6:56 pm

          Hey there! There are two types of coconut oil. Refined coconut oil (with no coconut taste) or unrefined coconut oil (with coconut taste, also called extra-virgin coconut oil). So you used the right stuff! I hope it turned out well. :)

  • Heather
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    says
    June 20, 2016 @ 1:49 am

    I forgot to say the pudding is great. Waiting for it to set before we try, but smells great!

    Reply
  • Heather says
    June 20, 2016 @ 1:48 am

    Thank you for posting the question about the filling. I had the exact same problem! It was the temperature. Lo was too low on my stove and it was still watery. Turned the burner to medium and it worked like a charm! Anyone have an idea on how to make this Paleolithic without corn starch? I also cut the sugar and added the lime zest…tastes great. I also had trouble with the crust. Too much coconut oil. It was a mess on try one. Make sure to be precise on the coconut oil for the crust or you will end up with a runny mess

    Reply
    • Erin replies to Heather
      June 20, 2016 @ 7:38 am

      Hi Heather! I originally had arrowroot starch listed as an ingredient for the paleo option and it worked great the first few times I used it but I made it a few months ago with a different brand and it was a gloopy mess. So I removed that option. I hope to get my hands on some Bob’s Red Mill arrowroot starch soon so I can test it with that. I unfortunately live in Germany, though, so it’s not very easy. When you say to be precise with the coconut oil in the crust, do you mean that you weren’t precise? I ask because I’ve made it a few times and never had problems. Did you use melted coconut oil by any chance? Because that could make things difficult. I added a note to the recipe saying that by “room temperature” coconut oil, I meant non-melted coconut oil. If your kitchen is warm and the coconut oil is melty or melted, you should chill it until it’s like softened butter. And I’m happy that you liked the pudding! Thanks for your comment. :)

      Reply
  • Paleo Truth says
    June 19, 2016 @ 2:44 pm

    Since when is cornstarch paleo??

    Reply
    • Erin replies to Paleo Truth
      June 19, 2016 @ 3:11 pm

      I’m aware that it’s not. Check out the last paragraph of the post. I’m not able to change the url of the post, unfortunately. All other mentions of paleo have been removed from the post until I can test with more brands of arrowroot.

      Reply
  • Or says
    April 22, 2016 @ 12:06 pm

    Is “full fat coconut milk” = coconut cream? I have coconut cream which is 17% fat or coconut “liquid” which is 5-7% fat, which would you recommend to use?

    Reply
    • Erin replies to Or
      April 22, 2016 @ 8:03 pm

      In the US, full fat canned coconut milk is about 17-20% fat and coconut cream is about 35%. So use the one with 17% fat. I hope you’ll enjoy it! :)

      Reply
  • Julia Musker says
    March 27, 2016 @ 6:44 pm

    Currently making this for Easter and waiting for the pudding to reach room temp. My one comment to improve the instructions is that it is unclear if it should take 30-60 seconds for the filling to thicken once you begin stirring, or is it once it starts to thicken, which could take 5-7 mins, it will only take 30-60 seconds to get thick….that was more of the experience we had. We ended up adding one more tablespoon of cornstarch…hope we didn’t screw it up!

    Reply
    • Erin replies to Julia Musker
      March 27, 2016 @ 7:23 pm

      The 30-60 seconds is how long it takes for it to thicken once you put it back on the stove. Where does the 5-7 minutes come from? Is that how long it took for you? I’ve made this a few times and it always thickens extremely quickly and almost all at once (if that makes sense) rather than thickening slowly. So I put it on the stove and normally within 30 seconds, it’s totally thickened. I hope you’ll enjoy it. :)

      Reply
      • Shana replies to Erin
        June 16, 2016 @ 2:41 pm

        I tried this last night and followed the instructions to a T and after 90 seconds whisking with the filling on the stove I thought “surely this will thicken once it chills” because it just barely coated the back of a spoon, I removed it from the heat because I figured I was just second guessing myself and didn’t want to ruin it.. It never set up by this morning unfortunately.. It’s smelled lovely on the bright side. (Maybe the fat content was not high enough, it said 17%)

        Reply
        • Erin replies to Shana
          June 16, 2016 @ 2:55 pm

          I just went and checked mine and it’s 19% so I don’t think that was the issue. I’m sorry it didn’t set! I know you said followed the instructions to a T but I just want to make sure – you used 7 tablespoons and not 7 teaspoons of cornstarch, right? And did you put the pudding in the tart crust? If not, I think it may still work if you go and heat it up again. It should be thicker than just coating the back of a spoon. It should be about as thick as regular pudding. :) I’ve made this several times and never had an issue with it so the only thing I can think of if you put in the correct amount of cornstarch is that my stove runs hotter than yours. Or I wonder if stabilizers can cause an issue! My coconut milk doesn’t have anything added to it. Does yours have any gums or other added ingredients? Sorry again it didn’t work out!

      • Shana replies to Erin
        June 17, 2016 @ 2:58 am

        I think I figured it out!! I did have all the ingredients and steps correct but when I returned the filling back to the heat (the previous attempt) I had waited too long and it did not warm up to the optimal temperature to activate the corn starch.. This time I was very quick about the transition off and back onto the heat after the addition but I kept the burner on medium low instead of low. You were right! 60 seconds max! I altered the recipe slightly by making everything organic and substituting the vanilla extract for vanilla bean paste so it got those beautiful vanilla seeds with the filling! Very excited to try this tomorrow! Thank you so much :)

        Reply
        • Erin replies to Shana
          June 17, 2016 @ 8:50 pm

          Oh, yay! I’m very happy to hear that. When you said try it tomorrow, do you mean that you made the pudding yesterday but didn’t actually taste it? Because that’s crazy. ;) Awesome self-control you’ve got there! Thanks so much for coming back to let me know that it worked out. I was super relieved to read that!

      • Shana replies to Erin
        June 17, 2016 @ 8:57 pm

        Oh of course I tried the pudding!! I almost expected all of the coconut would be overwhelming but it’s not, It’s absolutely amazing!! I meant try it as a finished slice ;) I am eagerly waiting having it as a desert tonight.. And probably again with my coffee tomorrow morning!! Thank you for the help!

        Reply
        • Erin replies to Shana
          June 18, 2016 @ 10:07 pm

          Woohoo! That’s great. :) It’s one of my favorite puddings and I’m not even all that wild about coconut. Thanks again for your comments!

  • June @ How to Philosophize with Cake says
    July 22, 2015 @ 3:33 pm

    That looks amazing! Coconut + raspberry sounds like a terrific combo :)

    Reply
  • Cookin Canuck says
    July 20, 2015 @ 3:53 pm

    Raising my hand here as a lover of “all things coconut”. I know I would love this tart! And yes to the confusion over the coconut shreds/flakes/etc. There needs to be a coconut convention where they all decide on a consistent way to make and name the stuff!

    Reply
    • Erin replies to Cookin Canuck
      July 20, 2015 @ 4:33 pm

      Yes! A coconut naming convention needs to happen. Love that idea! :D

      Reply
  • Lisa | Mummy Made.It says
    July 19, 2015 @ 2:02 am

    It’s not just coconut that’s confusing! I’m from Australia and we don’t jab the same products as everyone else; Cool whip, fluff, candied bacon, instant puddings, canned pumpkin. We’ve only recently discovered Reeces Pieces!!

    Reply
    • Erin replies to Lisa | Mummy Made.It
      July 20, 2015 @ 4:32 pm

      You should be happy you don’t have fluff and whipped topping. ;) Canned pumpkin though?! That stuff is SO convenient and in my opinion, tastier than homemade. We don’t have Reese’s in Germany but I sure wish we did!

      Reply
  • Taylor @ Food Faith Fitness says
    July 17, 2015 @ 1:53 pm

    Totally crazy how coconut is so different all over the place! Either way, I love the stuff so this tart is feeding my heart. And it’s paleo and berrylicious? I love you. Pinned!

    Reply
  • Angie | Big Bear's Wife says
    July 16, 2015 @ 4:27 pm

    I didn’t use to really be into coconut but that all changed when we went to Hawaii last year! My husband adn I fell i love with it and now we can’t get enough! This tart is gorgeous!

    Reply
    • Erin replies to Angie | Big Bear’s Wife
      July 20, 2015 @ 4:29 pm

      Thanks, Angie! And I’m with you. I didn’t even like coconut until a few years ago! I wish I could say Hawaii was to thank for that change. ;)

      Reply
  • Susan says
    July 15, 2015 @ 7:04 pm

    It’s days like this that I wish I developed a taste for coconut. I don’t know what it is and people always think I’m crazy! Seriously though, a gorgeous tart and it could convince me to take a bite!

    Reply
    • Erin replies to Susan
      July 20, 2015 @ 4:29 pm

      I didn’t really like coconut until a few years ago so I totally get it! It was a texture thing for me.

      Reply
  • Martha @ A Family Feast says
    July 15, 2015 @ 4:15 pm

    *Raises hand* I’m a coconut lover! :-) I’d totally enjoy this gorgeous tart with all of it’s coconut-ty goodness!

    Reply
  • Colleen (Souffle Bombay) says
    July 15, 2015 @ 4:06 pm

    Why have I never thought to make something with a coconut crust?? I’ve never even come across that – what a smart, delicious & creative idea! Gorgeous tart!!

    Reply
  • brenda@sugarfreemom says
    July 15, 2015 @ 3:05 pm

    You make all your desserts and everything you blog about beautiful! Great photography!

    Reply
  • Heather | girlichef says
    July 15, 2015 @ 3:04 pm

    That filling is so beautiful and downy white…plus the berries are such a lovely complement! I can find some great dessicated coconut at one of my local markets, and try to stock up when I’m there. Beautiful tart!

    Reply
  • Kim says
    July 15, 2015 @ 12:59 pm

    I love it when desserts are almost too pretty to eat, like this one!

    Reply
    • Erin replies to Kim
      July 20, 2015 @ 4:21 pm

      Aww, thanks! And I know how you feel. :)

      Reply
  • The Food Hunter says
    July 15, 2015 @ 12:31 am

    This is a beautiful tart and that pudding sounds delightful.

    Reply
  • Stephanie says
    July 14, 2015 @ 10:01 pm

    This tart looks incredible! That coconut pudding? I would go to town on that with a giant spoon!

    Reply

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