White Chocolate Coconut Tart
This white chocolate coconut tart consists of a delicate melting cream surrounded by a crunchy layer of nut coconut. SO GOOD!
Servings Prep Time
1tart (23 cm Ø) 20minutes
Cook Time Passive Time
20minutes 8hours
Servings Prep Time
1tart (23 cm Ø) 20minutes
Cook Time Passive Time
20minutes 8hours
Coconut Crust
  • 3/4cup shredded coconutabout 80 g
  • 1/3cup almondsabout 50 g
  • 1 1/3cup rolled oatsabout 150 g
  • 4tbsp coconut oil
  • 5 soft medjool dates
  • 2tbsp oat milkoptional
  • 1/4tsp salt
White Chocolate Coconut Cream
  • 1 1/2cups coconut milkpreferably the thick part of a can of coconut milk
  • 60g Cashewssoaked over night or in hot water for an hour
  • 220g white chocolate
  • 3tbsp oat milkor more coconut milk
  • 2tbsp coconut oil
  1. Preheat the oven to 170°C / 350°F top/bottom heat. Prepare a tart tin (approx. 23 cm Ø). If it is not non-stick, grease it.
  2. Melt the coconut oil over a water bath. Pour all ingredients for the crust into a blender and, depending on the blender, mix at medium to high speed to a sand-like consistency. It can be a bit coarser, but it should stick together when you press it between your fingers. If not, add a little bit of oat milk or another date and blend again.
  3. Press the dough evenly into the tart tin and approx. 3 cm up the edge. Bake in a preheated oven for 20 minutes until the edge is slightly golden. Remove from the oven and allow to cool completely.
  4. For the cream, it is best to soak the cashews overnight in cold water. If you don’t have that much time, simply soak the cashews in hot water for 30-60 minutes. Strain.
  5. Melt the chocolate over a water bath.
  6. Add coconut milk, cashews, melted chocolate, coconut oil and oat milk (or more coconut milk) to a mixer and slowly switch to the highest setting. Mix for one minute until a very fine cream is obtained.
  7. Pour the chocolate coconut cream into the cooled tart crust. Allow to cool to room temperature for one hour and then refrigerate for another 8 hours.
  8. Decorate with coconut flakes, fruit and chocolate before serving. Serve cold.