Easy Lemon Coconut Tart Recipe

This lemon coconut tart recipe doesn’t take hours to put together and still tastes like the finest fruity dessert that took just that.

Craving for a light and summery dessert to dig into? Looking for an easy recipe to try out for those guests you’re hosting? This easy lemon coconut tart ticks all the boxes- it is a fun and flavorful tart that has just the right balance of flavors and textures that make it a total hit with everyone- including you.

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Ingredients For the Recipe
How to Make the Lemon Coconut Tart
Frequently Asked Questions
Tips & Tricks to Nail the Lemon Coconut Tart Recipe
Recipe
Discussion

Ready to try out this fun no-bake dessert recipe? Scroll down and keep reading to know all about it.

Ingredients For the Recipe

You’ll need two sets of ingredients to make this lemon coconut tart.

For the crust:

1 ½ cup rolled oats
½ cup desiccated coconut
2 tablespoon cocoa powder
3 tablespoon maple syrup
¼ cup nut butter

Filling:

1 cup full fat coconut milk
½ cup plant-based milk
⅓ cup maple syrup
1 teaspoon vanilla extract
Juice and zest of 1 lemon
1 tablespoon cornstarch
2 teaspoon agar agar or gelatin
Turmeric powder for coloring (optional)

Zoom in view image of Lemon Coconut Tart

Kitchen Tools Needed

How to Make the Lemon Coconut Tart

Once you have all your ingredients and kitchen tools ready, here’s what you need to do to make the tarts from scratch.

add all the ingredients in a food processor until its paste type mixture

Place all the crust ingredients in a food processor and process them until you get a mixture looking like wet sand.

Place the crust mixture in a cake pan and smooth the surface.

Place it in a fridge while you are making the filling.

In a pot over medium heat add the milk and stir until it starts boiling.

add all the other ingredients in the milk

Add the rest of the filling ingredients and turn the heat off.

mix it properly until it changes colour into yellow

Mix until the ingredients are all combined.

pour it over the base layer in the mould and freeze it for 3 or more hours

Leave the mixture to rest for around 10 minutes and then pour it into the cake pan.

Refreshing Lemon Coconut Tart ready to enjoy

Leave the tart in the fridge for 3 or more hours, the more the better, to chill before you serve it.

Frequently Asked Questions

What Can I Use Instead of Rolled Oats?

Rolled oats offer a nice texture to the crust. They don’t soak up a lot of liquid and still retain their little flakiness, which is ideal when it comes to making this lemon coconut tart. Plus, they’re super healthy too.
However, if you’re still looking for an alternative, you can put together a simple crust using crushed graham cracker crumbs and a bit of melted butter. And if you want a bit of extra coconut flavor, you can add some sweetened shredded coconut into it too.

Can I Use Fresh Grated Coconut Instead of Desiccated Coconut?

You definitely can! Just keep in mind that freshly grated coconut has more moisture than desiccated coconut, which is why you might need to adjust the proportion of the other ingredients you’re adding in to get the crust to have the right texture.

Which Nut Butter Can I Use?

You can use practically any nut butter of your choice to make the crust. Peanut butter, almond butter, and cashew butter are all good choices. If you’re allergic to nuts, you could use seed butter instead. Just remember to choose a smooth butter as opposed to a chunky variant, and you should be good.

What Other Sweetener Can I Use?

This recipe calls for the use of maple syrup as a sweetener, but if you don’t have it or are looking for an alternative, you can use the next best thing- honey. If you’re not too keen on using either of them, you could use some soft Medjool dates too. Remember that you might be tempted to use sugar, but using it for the crust as a replacement for maple syrup won’t let the ingredients stick together, which will get your crust to fall apart.

How Do I Store the Lemon Coconut Tart?

Your leftover tart can be refrigerated for up to 3 days. If you want them to last longer than that, you can refrigerate them too. Just use a freezer-safe container to keep any possible freezer burn at bay and you should be good.

What Other Toppings Can I Add?

The best way to serve this refreshing dessert is to top it with a generous spread of whipped cream and some toasted coconut flakes. If you don’t have coconut flakes, you can skip those and sprinkle some lemon zest on the top.
And if you have a bit of extra time and really want to put a unique, fancy spin on this lemon coconut tart, you can top them with some candied lemon slices.

Tips & Tricks to Nail the Lemon Coconut Tart Recipe

Think you’re all set and ready to try out this fun recipe? Keep these additional tips and tricks in mind to nail the recipe.

While you can always use bottled lemon juice for this recipe, there’s nothing quite like the taste and flavor of fresh lemon juice.
The plant-based milk that this recipe calls for isn’t an absolute must- you could just use regular milk if you’re not a vegan, or use only coconut milk to make the filling.
Make sure you use full-fat coconut milk for the filling. Opting for a low-fat version won’t get your tart filling to have the same creaminess that you want it to.
If you want to try making this tart, but don’t have all that extra time to put the crust together, you can use a store-bought pastry crust too.
Remember that this is a no-bake recipe, which means you’ll need to allow the tart to cool in the refrigerator for a good time (ideally 3-5 hours or more) for it to have the right texture.
To get those perfect-looking slices, make sure the tart has had a few hours of resting time in the refrigerator. Also remember to use a sharp, warm knife to cut the slices, and wipe the knife clean using a damp cloth after every cut you make.
Whipping these up for a crowd? Make tiny tarts using smaller, individual-sized molds instead of one large mold, and you’ll be saved from all the effort that goes into slicing it.

Lemon Coconut Tart garnished with lemon wedges

Loved trying your hands at this easy no-bake dessert? On the hunt for some more such recipes? Here are a few handpicked ones you might want to save for later.

Recipe

Yield: 12 Pieces