No Bake Coconut Fruit Tarts Recipes

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NO-BAKE COCONUT FRUIT TARTS



No-Bake Coconut Fruit Tarts image

These individual no-bake tarts make a gorgeous Valentine's Day dessert. They'll slay your sweet tooth, plus they're vegan and gluten-free!

Provided by So Delicious® Dairy Free

Categories     Trusted Brands: Recipes and Tips     So Delicious® Dairy Free

Time 15m

Yield 6

Number Of Ingredients 5

¼ cup almonds
12 Medjool dates, pitted
1 (11 ounce) bottle So Delicious® Dairy Free Culinary Coconut Milk
½ cup fresh raspberries
½ cup sliced fresh strawberries

Steps:

  • Chop almonds in a food processor and add medjool dates. Blend until smooth.
  • Reserve about 1/8 cup of date mixture and set aside.
  • Prepare two individual-sized tart pans with oil or line with parchment. Divide the date mixture among the two pans and press along the bottom and sides.
  • In a mixing bowl, whip the culinary Coconutmilk with a hand mixer for a minute or so before adding the reserved date mixture and about 5 berries. Stir to combine.
  • Spoon the coconut mixture into the tart crusts and pop in the freezer for at least 2 hours.
  • Remove the frozen tarts from the pans. Garnish with raspberries and sliced strawberries.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 19.2 g, Fat 12.4 g, Fiber 5.6 g, Protein 2.5 g, SaturatedFat 8.1 g, Sodium 7.1 mg, Sugar 12 g

WHOLE30 COCONUT FRUIT TART



Whole30 Coconut Fruit Tart image

No, you don't need to turn the oven on to make an excellent dessert. This Whole30-compliant tart is entirely raw, and sweetened naturally with dates...

Provided by Posie Brien

Categories     dessert

Number Of Ingredients 12

For the crust: 1 3/4 cups walnuts
1/4 cup almond flour
8 large pitted dates
1 Tbsp coconut oil
1/4 tsp ground cardamom
1/4 tsp salt
For the filling and topping: 1 cup cashews
soaked overnight and drained
1/2 cup canned coconut cream
Juice of 1 lemon
1/4 tsp sea salt
2 cups fresh berries or other sliced fruit

Steps:

  • In a food processor, combine the walnuts, almond flour, dates, coconut oil, cardamom and salt. Pulse until the mixture begins to come together and you can easily pinch it between your fingertips. Press the crust mixture into a 9-inch tart pan, pressing it evenly into the base and up the sides. In a high-speed blender, combine the cashews, coconut cream, lemon juice, and salt, and blend until airy and smooth. Pour the filling into the crust and chill the entire tart for at least 1 hour. Just before serving, top with berries or sliced fruit.

NO-BAKE FRUIT TART



No-Bake Fruit Tart image

This tart is special because it uses a variety of fruit! In fact, I think the tart is even better and more special that way! So of course, this got me to thinking about life. And diversity. And how we, as a people, are truly better together. We are more interesting. We get more flavors and textures and colors. We can live in harmony and are more interesting and better because of the red cherry that's adjacent to the fuchsia raspberry. We are better together. And about this tart... it couldn't be easier to make. A store-bought crust works really well, here! (If you want to bake a homemade crust, I'm sharing my recipe for that below, too). Then the filling is basically a no-bake cheesecake. You don't even have to wait for it to "set" in the fridge. You just really have to beat the cream cheese and whipping cream real good until you get to super stiff peaks.

Provided by Vallery Lomas

Categories     dessert

Time 2h15m

Yield One 9-inch tart

Number Of Ingredients 7

One 8-ounce package cream cheese, chilled
3/4 cup heavy whipping cream, chilled
1/2 cup confectioners' sugar
1 teaspoon vanilla extract (optional)
One 9-inch prepared graham cracker crust or see Cook's Note
Assorted fresh fruit, pitted, if necessary (I used cherries, strawberries, blueberries, raspberries, 1/2 peach, 1 nectarine and 1/2 kiwi)
1/4 cup jelly or jam, any flavor (for brushing over the fruit to make it shine; optional)

Steps:

  • Place the cream cheese, cream, confectioners' sugar and vanilla in a large bowl. Use an electric mixer to beat until very stiff peaks form and the filling smooths out (initially, it may be a little lumpy from the cold cream cheese, but if you keep beating, it will smooth out). You want the filling to really thicken up. (If your cream cheese was at room temperature, it won't get thick and that's fine -- it will set beautifully while in the refrigerator.)
  • Spread the filling evenly into your crust. Slice the larger fruit and halve some of the cherries and strawberries to expose the insides. Arrange on top of the tart.
  • Microwave the jelly or jam, if using, in a small microwave-safe bowl just until it becomes more liquid. Brush it all over the top of the fruit. (This will help "preserve" the tart while it's in the fridge.)
  • Refrigerate until ready to serve! It will be fine in the fridge for up to two days. Serve cold!

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