Coconut Raspberry Tart

When I first shared this coconut raspberry tart on my Instagram stories, my inbox was flooded with requests for the recipe. And it’s no surprise — it’s truly incredible! Visually stunning, deliciously flavorful, unique, and surprisingly simple to make. So I’m delighted to share the recipe.

With a perfectly crispy base carrying a hint of coconut, a creamy vegan coconut custard, and juicy raspberries on top, this tart strikes the ideal flavor balance. Although this coconut tart recipe may look lengthy, it’s actually quite straightforward to make.

This coconut custard tart can easily be made vegetarian by replacing the egg yolk with an additional 2 tbsp of cold water. Or even vegan, by substituting the tart crust with crushed vegan cookies and melted coconut oil. As always, feel free to experiment!

How to make coconut milk at home?

I made the coconut milk in advance: soaked shredded coconut in hot water (2 cups of aromatic shredded coconut per 1 liter of water), let it sit, blended it, strained, and voilà — coconut milk and softened coconut shreds. I used some of the shredded coconut for the tart base, dried the rest in the oven, ground it, and stored it as coconut flour for future recipes. A true zero-waste process!

Ingredients

Coconut tart crust

• cold unsalted butter
• all-purpose flour
• sugar
• salt
• shredded coconut
• egg yolk
• cold water

Eggless coconut custard

• coconut milk
• sugar
• salt
• cornstarch
• vanilla extract
• coconut oil

To garnish the coconut milk tart

• fresh, beautiful raspberries

Instructions

Start by preparing the coconut tart crust.

1. In a food processor, blend the cold butter, flour, sugar, and salt until crumbly.
2. Add the shredded coconut and pulse again.
3. Add the egg yolk and pulse once more.
4. Add the cold water one tablespoon at a time, pulsing after each addition, until the dough begins to clump.
5. Transfer the dough onto a work surface, shape it into a ball, wrap it in plastic wrap, and chill for 30 minutes.
6. Lightly grease a tart pan with butter and dust with flour.
7. Roll the dough into a 0.5 cm thick circle and press it into the pan, covering the sides and bottom. Poke the bottom with a fork, then chill the pan.
8. While the dough chills, preheat the oven to 180°C (350°F).
9. Cover the tart crust with parchment paper and add baking weights (beans or pie weights). Bake for 15 minutes.
10. Remove the weights and bake for an additional 15 minutes. Remove from oven and allow cooling.

Meanwhile, make the coconut filling for tart.

1. Heat half of the coconut milk with the sugar and salt in a saucepan until almost boiling.
2. In a bowl, whisk the remaining coconut milk with the cornstarch until smooth.
3. Slowly pour the hot milk mixture into the coconut-cornstarch mixture, whisking constantly.
4. Return everything to the saucepan and cook over low heat, stirring until thickened, about 5-10 minutes.
5. Remove from heat, add the coconut oil and vanilla extract, and cool to room temperature.

Once the tart crust and coconut custard have fully cooled, you’re ready to assemble.

1. Pour the cream into the tart shell.
2. Top with fresh raspberries and refrigerate the dessert for at least 3 hours.

Serve the coconut and raspberry tart chilled — it pairs perfectly with coffee!

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!