Description
A light and creamy coconut custard tart topped with fresh colorful fruit, combining a smooth tropical coconut filling with a crisp tart crust for a refreshing and elegant dessert.
Ingredients
- 1 tart crust (store-bought or homemade)
- 1 1/2 cups full-fat coconut milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (optional)
- 2–3 cups fresh fruit (strawberries, kiwi, mango, blueberries, etc.)
- 1 tsp lemon or lime zest (optional)
Instructions
- Bake tart crust according to package or recipe instructions and allow it to cool completely.
- In a saucepan, whisk together coconut milk, sugar, and cornstarch over medium heat.
- Stir continuously until mixture thickens into a smooth custard and begins to gently bubble.
- Remove from heat and stir in vanilla extract and shredded coconut if using.
- Let coconut cream cool slightly.
- In a separate bowl, lightly whip the heavy cream until soft peaks form, then gently fold into the coconut mixture.
- Pour filling into the cooled tart crust and smooth the top evenly.
- Refrigerate for 2–3 hours until fully set and chilled.
- Top with fresh fruit just before serving.
- Finish with citrus zest if desired and serve chilled.
Notes
- Add fruit only before serving to keep it fresh and prevent excess moisture.
- Cook filling until fully thickened to ensure it sets properly.
- Use full-fat coconut milk for best creamy texture.
- Graham cracker crust can be used for extra crunch and flavor contrast.
- Toasted coconut flakes add extra texture and aroma.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
