Coconut Cream Fruit Tart is a refreshing and elegant dessert featuring a crisp tart crust filled with smooth coconut cream and topped with colorful fresh fruit. I enjoy preparing this dessert when I want something light yet indulgent. The creamy coconut filling pairs beautifully with the natural sweetness of fresh fruit, creating a dessert that looks as impressive as it tastes.
Why You’ll Love This Recipe
I love this recipe because it combines a rich, silky coconut filling with bright and juicy fruits. The contrast between the buttery crust, creamy filling, and fresh toppings creates a wonderful balance of textures.
Another reason I enjoy making this tart is its versatility. I can decorate it with different fruits depending on the season, which allows me to create a new look and flavor every time I prepare it.
I also appreciate that it can be made ahead of time. Once the tart is assembled and chilled, it is ready to serve, making it perfect for gatherings or special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the tart crust
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup cold unsalted butter, cubed
1 egg yolk
2 tablespoons cold water
1/4 teaspoon salt
For the coconut cream filling
1 cup coconut milk
1/2 cup heavy cream
1/3 cup granulated sugar
3 egg yolks
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup shredded coconut
For the fruit topping
1 cup sliced strawberries
1 kiwi, sliced
1/2 cup blueberries
1/2 cup mango slices
1 tablespoon honey or fruit glaze
Directions
I begin by preparing the tart crust. In a mixing bowl, I combine the flour, sugar, and salt. I add the cold butter and work it into the flour mixture until it resembles coarse crumbs. Then I mix in the egg yolk and cold water until the dough comes together.
I shape the dough into a disk, wrap it, and chill it in the refrigerator for about 30 minutes. After chilling, I roll out the dough and press it into a tart pan, trimming the edges as needed. I prick the base with a fork and bake it in a preheated oven at 375°F (190°C) for about 15–18 minutes until lightly golden. I allow the crust to cool completely.
Next, I prepare the coconut cream filling. In a saucepan, I heat the coconut milk and heavy cream until warm. In a separate bowl, I whisk together the egg yolks, sugar, and cornstarch until smooth.
I slowly pour the warm coconut mixture into the egg mixture while whisking continuously. Then I return the mixture to the saucepan and cook it over medium heat while stirring constantly until it thickens into a creamy custard. I remove it from the heat and stir in the vanilla extract and shredded coconut.
Once the filling cools slightly, I spread it evenly into the baked tart crust. I refrigerate the tart for at least one hour so the filling can set.
After chilling, I arrange the sliced strawberries, kiwi, blueberries, and mango over the coconut cream. I lightly brush the fruit with honey or glaze to give it a beautiful shine.
Servings and timing
This recipe serves about 6 to 8 slices.
Preparation time: 25 minutes
Chilling time: 1 hour
Baking time: 15–18 minutes
Total time: about 1 hour 45 minutes
Variations
Sometimes I change the fruit topping depending on what I have available. Pineapple, raspberries, peaches, and blackberries all work wonderfully with the coconut cream.
I also like adding toasted coconut flakes on top for extra texture and a stronger coconut flavor.
For a slightly tropical twist, I occasionally add a thin layer of pineapple jam beneath the coconut cream before adding the fruit.
storage/reheating
I store leftover tart in the refrigerator in an airtight container for up to three days. Keeping it chilled helps the coconut cream maintain its texture and freshness.
Since this dessert is served cold, I do not usually reheat it. Instead, I take it out of the refrigerator a few minutes before serving so the crust softens slightly.
FAQs
Can I make the tart crust ahead of time?
Yes, I often bake the tart crust a day in advance and store it at room temperature in an airtight container until I am ready to fill it.
Can I use canned coconut cream instead of coconut milk?
Yes, I sometimes use coconut cream for a richer filling. If I do, I slightly reduce the heavy cream to keep the texture balanced.
How do I keep the fruit looking fresh?
I like brushing the fruit with a light layer of honey or fruit glaze to keep it shiny and prevent it from drying out.
Can I make this tart dairy-free?
Yes, I replace the heavy cream with additional coconut milk or coconut cream to keep the recipe fully dairy-free.
What other fruits work well on this tart?
I enjoy using tropical fruits like pineapple, papaya, and passion fruit, but berries and stone fruits also taste wonderful.
Conclusion
Coconut Cream Fruit Tart is a beautiful and refreshing dessert that combines creamy coconut filling with vibrant fresh fruit. I enjoy how the crisp crust, silky cream, and juicy toppings come together to create a dessert that feels both light and indulgent. It is a perfect treat for gatherings, celebrations, or whenever I want to make something special.
Print
Coconut Cream Fruit Tart
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Description
Vegetarian Thai Green Curry is a vibrant and aromatic dish made with fresh vegetables and tofu simmered in a creamy coconut curry sauce. The rich coconut milk and fragrant green curry paste create a comforting and flavorful meal that pairs perfectly with steamed rice.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons green curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, sliced
- 1 cup cubed tofu
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- Fresh basil leaves
- Juice of 1 lime
- Steamed jasmine rice (for serving)
Instructions
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Stir in the green curry paste and cook briefly to release its aroma.
- Pour in the coconut milk and vegetable broth, stirring well until the curry paste fully dissolves into the sauce.
- Bring the sauce to a gentle simmer, then add the sliced bell pepper, carrots, broccoli, zucchini, and snap peas.
- Cook the vegetables for 5–7 minutes until they begin to soften.
- Add the cubed tofu, soy sauce, and brown sugar. Stir and let everything simmer for a few more minutes so the tofu absorbs the flavors.
- Stir in the lime juice and fresh basil leaves just before serving.
- Serve the curry hot over steamed jasmine rice.
Notes
- Make sure the green curry paste is vegan if preparing a fully vegan dish.
- You can substitute tofu with chickpeas for a different texture and plant-based protein source.
- Mushrooms, eggplant, baby corn, and green beans are great vegetable additions.
- Add extra curry paste or fresh chili if you prefer a spicier curry.
- If the curry thickens too much during reheating, add a splash of coconut milk or water.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 0mg
