Name: Coconut Cream Fruit Tart
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Tropical
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsalted butter, cold and cubed; 2 tbsp granulated sugar; 1/4 tsp salt; 2–3 tbsp ice water; 1 can (13.5 oz) full-fat coconut milk; 1/3 cup sugar; 3 egg yolks; 2 tbsp cornstarch; 1 tsp vanilla extract; 1 tbsp butter; 1/4 cup sweetened shredded coconut (optional); Assorted fresh fruit (strawberries, blueberries, kiwi, mango, raspberries, grapes); Optional: toasted coconut flakes; Optional: warm apricot jam for glaze

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Coconut Cream Fruit Tart is a light, tropical-inspired dessert that’s as beautiful as it is delicious. It features a buttery crust filled with silky coconut cream and topped with fresh, colorful fruit. It’s the kind of dessert I love to make when I want something refreshing, creamy, and perfect for sharing—without being too heavy.

Why You’ll Love This Recipe

I love this tart because it brings together the best of creamy, fruity, and flaky in one stunning dessert. The coconut cream filling is smooth and luxurious, and it pairs so well with any fruit I have on hand—berries, kiwi, mango, or even citrus. It looks impressive, but it’s surprisingly easy to make. Whether I’m hosting a brunch, a spring gathering, or just craving something light and tropical, this tart always delivers. Coconut Cream Fruit Tart

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

All-purpose flour
Unsalted butter, cold and cubed
Granulated sugar
Salt
Ice water

For the coconut cream filling:

Coconut milk (full-fat for best texture)
Sugar
Egg yolks
Cornstarch
Vanilla extract
Sweetened shredded coconut (optional, for added texture)
Butter

For topping:

Fresh fruit (such as strawberries, blueberries, kiwi, mango, raspberries, or grapes)
Optional: toasted coconut flakes or a light apricot glaze for shine

Directions

Make the crust: I mix flour, sugar, and salt in a bowl, then cut in the cold butter until the mixture looks like coarse crumbs. I add ice water a little at a time until the dough just comes together. I chill it for at least 30 minutes before rolling out and pressing it into a tart pan.
I bake the crust at 375°F (190°C) for 15–20 minutes until golden and fully cooked. Then I let it cool completely.
Make the coconut cream: In a saucepan, I whisk together coconut milk, sugar, egg yolks, and cornstarch over medium heat until the mixture thickens. I remove it from the heat, stir in vanilla, butter, and shredded coconut if using, and let it cool slightly.
I pour the coconut cream into the cooled crust and spread it evenly. I refrigerate the tart for at least 2 hours until set.
Once the filling is firm, I top it with fresh fruit in any pattern I like. I sometimes brush the fruit with a bit of warm apricot jam for a glossy finish.

Servings and timing

This recipe makes 1 tart (about 8–10 servings) and takes about 1 hour and 30 minutes, including cooling and chilling time. It’s great to prepare ahead for parties or gatherings.

Variations

I sometimes make a graham cracker or cookie crust if I want to skip the traditional pastry.
For a dairy-free version, I use plant-based butter and coconut oil in the crust.
I add a splash of rum or coconut extract to the filling for extra flavor.
I use seasonal fruit—peaches in summer, citrus in winter—for a twist year-round.
I sprinkle toasted coconut flakes on top for a bit of crunch and extra coconut flavor.

storage/reheating

I store the tart covered in the fridge for up to 3 days. It holds up well and actually tastes better once fully chilled. I don’t recommend freezing it, as the coconut cream can change texture. I serve it straight from the fridge for the best consistency. Coconut Cream Fruit Tart

FAQs

Can I make the crust ahead of time?

Yes, I often bake the crust a day in advance and keep it at room temperature (covered) until I’m ready to fill it.

Can I use canned coconut cream instead of coconut milk?

Yes, canned coconut cream makes the filling even richer. I just make sure to whisk it well before using.

How do I keep the fruit from getting soggy?

I add the fruit just before serving or use a light glaze to seal in moisture and keep it fresh-looking.

Can I make this tart vegan?

Yes, I use plant-based butter for the crust and replace the egg yolks in the filling with a bit more cornstarch and a touch of turmeric for color.

Do I need a tart pan?

A tart pan with a removable bottom works best, but I’ve made it in a pie dish or even a rectangular pan—it still tastes amazing.

Conclusion

Coconut Cream Fruit Tart is one of my favorite desserts when I want something fresh, elegant, and full of flavor. It’s light enough for warm weather but rich enough to feel indulgent. With a buttery crust, smooth coconut filling, and vibrant fruit topping, it’s always a stunning centerpiece—and every bite tastes like a little tropical escape.