Go Back

Vegan Coconut Tarts

These sweet, sticky coconut tarts are absolutely packed with coconutty-goodness. Vegan and naturally sweetened with coconut sugar, they make for a delicious, healthy bite-sized snack.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
resting time 15 mins
Total Time 1 hr 30 mins
SERVINGS 24 mini tarts

INGREDIENTS
  

CONDENSED COCONUT MILK

  • 1 can of coconut milk (full fat)
  • 1/4 cup coconut sugar

TART PASTRY

  • 1/2 cup coconut oil (softened but not liquid)
  • 1 1/4 cups whole wheat flour
  • 1 tbsp coconut sugar
  • 1/2 tsp sea salt
  • 6-8 tbsp ice water

COCONUT FILLING

  • Coconut condensed milk
  • 1/4 cup coconut sugar
  • 1 tbsp vanilla essence
  • 2 tsp lemon zest
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 1/2 cups shredded coconut

Instructions
 

MAKE COCONUT CONDENSED MILK

  • Preheat oven to 190˚C (375˚ F) for later.
  • Put coconut milk in saucepan on medium-high heat and wait for it to boil. As soon as it starts bubbling, reduce to a simmer and whisk in coconut sugar.
  • Simmer on stove for 30 minutes, until liquid reduces to half, whisking regularly. Remove from heat and allow to cool before using.

MAKE TART PASTRY

  • In a food processor, pulse to combine flour, coconut sugar and salt.
  • Add in spoonful's of coconut oil, pulsing to combine with mixture.
  • Slowly add in ice cold water, pulsing between each tablespoon, until dough sticks together when pinched. Use as much/ little water as you need to get this consistency.
  • Take dough from food processor and gently knead it before placing it onto well-floured surface and forming into disc shape with hands. Cover and put in refrigerator for a minimum of 15 minutes.

COMPILE AND BAKE TARTS

  • Combine cooled coconut condensed milk in a bowl with coconut sugar, vanilla essence, lemon zest, nutmeg and cinnamon. Gently fold in shredded coconut.
  • Take tart dough out of the fridge. Divide dough between slots in tart tin (approx. 1 tablespoon of dough for a 12-slot tin or 1/2 tablespoon of dough for 24-slot mini tart tin). Press dough evenly to cover bottom and sides of each slot.
  • Spoon coconut filling evenly into the tarts.
  • Bake for 30 minutes at 190˚C (375˚ F), covering with foil towards the end if the tops are getting too golden. Allow to cool fully before serving.
Course Dessert, Snack
Cuisine Belizean, Caribbean, Central American
Keyword Coconut, dairy-free, dessert, Healthy, sugar-free, Sweet, Vegan