Easy No-Bake Matcha Coconut Cream Tart Recipe
Easy No-Bake Matcha Coconut Cream Tart Recipe – The perfect creamy, coconutty matcha fix without turning on your oven. After making this many times, I’ve discovered the trick to a smooth, no-bake filling that’s better than takeout. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Pecan Apple Crisp Coffee Cake Recipe for Breakfast and Easy Lentil and Rice Stuffed Cabbage Rolls Recipe.
Why This Easy No-Bake Matcha Coconut Cream Tart Recipe Is Pure Comfort
- Creamy coconut filling packed with matcha flavor
- No oven required – perfect for summer or busy weeknights
- Easy to make and impresses every time
- Better than takeout – save money and enjoy homemade
What You'll Need for Easy No-Bake Matcha Coconut Cream Tart Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup unsweetened coconut flakes
- 1 cup unsweetened shredded coconut
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1/2 cup full-fat canned coconut milk
- 2 tbsp matcha powder
- 1 tsp pure vanilla extract
- Pinch of salt
- Optional: Toasted coconut flakes for garnish
- Optional: Fresh berries for serving
đź“ť Ingredient Notes
- coconut oil: Melted coconut oil works best for this recipe.
đź›’ Tools & Equipment I Recommend
- High-quality matcha powder — Ensures rich, vibrant matcha flavor → See on Amazon
- Food processor — Makes quick work of combining ingredients → See on Amazon
How to Make Easy No-Bake Matcha Coconut Cream Tart Recipe
- Prepare the crust: In a food processor, combine coconut flakes, shredded coconut, maple syrup, and melted coconut oil. Process until the mixture resembles coarse crumbs. Press into a 9-inch tart pan with a removable bottom. Chill in the freezer while preparing the filling.
- Make the filling: In a blender, combine coconut milk, matcha powder, vanilla extract, and a pinch of salt. Blend until smooth. Add the coconut oil and blend again until well combined. Pour the filling into the chilled crust and smooth the top with a spatula.
- Chill and serve: Cover the tart and refrigerate for at least 4 hours or overnight to set. When ready to serve, carefully remove the tart from the pan, garnish with toasted coconut flakes, and serve with fresh berries.
Cook's Tips for Perfect Easy No-Bake Matcha Coconut Cream Tart Recipe
- : For a firmer crust, add 1/4 cup of melted coconut oil to the crust mixture.
- Common mistake and fix: If your filling is too thin, refrigerate it for 30 minutes before blending again to help thicken it.
- : To prevent the crust from sticking, press a piece of parchment paper into the bottom of the tart pan before adding the crust mixture.
- : For a smoother filling, sift the matcha powder before adding it to the blender to prevent lumps.
Storing & Reheating Easy No-Bake Matcha Coconut Cream Tart Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftover tart in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: You can make the crust and filling up to 2 days ahead. Assemble the tart just before serving.
Freezing Easy No-Bake Matcha Coconut Cream Tart Recipe
Freeze the tart for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Notes
- Chef tip: For a stronger matcha flavor, use 3 tbsp of matcha powder.
- Best substitution: You can substitute the coconut oil with melted butter for a different flavor profile.
- Make-ahead: This tart can be made up to 2 days ahead. Store in the refrigerator until ready to serve.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If your filling is too thick, add a tablespoon or two of coconut milk and blend again until smooth.
Want to level up this recipe?
High-quality blender — Ensures smooth, lump-free filling → Check price on Amazon
Easy No-Bake Matcha Coconut Cream Tart Recipe
Ingredients
Main Ingredients
- 1 cup unsweetened coconut flakes
- 1 cup unsweetened shredded coconut
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 1/2 cup full-fat canned coconut milk
- 2 tbsp matcha powder
Seasonings
- 1 tsp pure vanilla extract
- Pinch of salt
Optional Toppings
- Toasted coconut flakes for garnish
- Fresh berries for serving
Instructions
- Prepare the crust: In a food processor, combine coconut flakes, shredded coconut, maple syrup, and melted coconut oil. Process until the mixture resembles coarse crumbs. Press into a 9-inch tart pan with a removable bottom. Chill in the freezer while preparing the filling.
- Make the filling: In a blender, combine coconut milk, matcha powder, vanilla extract, and a pinch of salt. Blend until smooth. Add the coconut oil and blend again until well combined. Pour the filling into the chilled crust and smooth the top with a spatula.
- Chill and serve: Cover the tart and refrigerate for at least 4 hours or overnight to set. When ready to serve, carefully remove the tart from the pan, garnish with toasted coconut flakes, and serve with fresh berries.
Notes
- Chef tip: For a stronger matcha flavor, use 3 tbsp of matcha powder.
- Best substitution: You can substitute the coconut oil with melted butter for a different flavor profile.
- Make-ahead: This tart can be made up to 2 days ahead. Store in the refrigerator until ready to serve.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If your filling is too thick, add a tablespoon or two of coconut milk and blend again until smooth.
Storage
- Fridge: Store leftover tart in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze the tart for up to 2 months. Thaw in the refrigerator overnight before serving.
- Make ahead: You can make the crust and filling up to 2 days ahead. Assemble the tart just before serving.
Nutrition Per Serving
- Calories: 320
- Protein: 2g
- Fat: 26g
- Carbs: 24g
- Fiber: 5g
- Sugar: 12g
- Sodium: 35mg
- Cholesterol: 0mg
- Sat. Fat: 19g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Matcha Coconut Cream Tart Recipe FAQs
Yes, you can make the crust and filling up to 2 days ahead. Assemble the tart just before serving.
To prevent lumps, sift the matcha powder before adding it to the blender. If lumps still form, blend the filling again until smooth.
Yes, freeze the tart for up to 2 months. Thaw in the refrigerator overnight before serving.
This recipe is a no-bake recipe and does not require an air fryer.
You can substitute the coconut oil with melted butter for a different flavor profile.
A Warm Final Note
I can’t wait for you to try Easy No-Bake Matcha Coconut Cream Tart Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
