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No-Bake Raspberry Coconut Tart

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A creamy and satisfying no-bake dessert that combines the flavors of raspberry and coconut, perfect for guilt-free indulgence.

Ingredients

Scale
  • 1 package shortbread cookies (finely crushed)
  • 2 tbsp melted coconut oil
  • 1 (15 oz) can coconut cream
  • 1/4 cup coconut milk
  • 1/2 cup raspberry purée (fresh or frozen)
  • 1/2 cup sugar (or sweetener to taste)
  • 2 tbsp cornstarch (for thickening)
  • 1 tsp vanilla extract

Instructions

  1. In a mixing bowl, combine the finely crushed shortbread cookies with melted coconut oil. Mix until the cookies are well coated.
  2. Firmly press the cookie mixture into the bottom of a 9-inch tart pan. Place it in the freezer for about 15-20 minutes to firm up.
  3. In a saucepan over medium heat, warm the coconut cream and sugar, stirring continuously until the sugar is dissolved.
  4. Stir in the raspberry purée, vanilla extract, and the cornstarch mixed with coconut milk. Cook for 1-2 minutes, whisking frequently, until the mixture thickens.
  5. Remove the crust from the freezer and pour the thickened raspberry filling into the prepared crust. Spread evenly using a spatula.
  6. Refrigerate the tart for about 3 hours or until it sets completely.
  7. Once set, decorate your tart with fresh raspberries, coconut flakes, or a drizzle of extra raspberry sauce.

Notes

Serve with a dollop of Greek yogurt or a scoop of low-calorie ice cream. Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: no-bake tart, raspberry dessert, coconut dessert, healthy dessert, vegetarian dessert

Find it online: https://alexandrarecipes.com/no-bake-raspberry-coconut-tart/