Easy No-Bake Matcha Coconut Cream Tart Recipe
Easy No-Bake Matcha Coconut Cream Tart – A creamy, dreamy matcha delight in a crispy coconut crust, ready in just 30 minutes. After making this many times, I discovered the trick to a perfect no-bake tart is chilling the crust. The warm, cozy aroma of matcha fills your kitchen, making your home feel like a cozy café. Try it with a cup of coffee or tea. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Try this with my Moist Banana Bread with a Cinnamon Swirl Recipe and Pair with a cup of my Easy Homemade Chai Tea.
Why This Easy No-Bake Matcha Coconut Cream Tart Recipe Is Pure Comfort
- Creamy matcha filling in a crispy coconut crust
- No oven required, perfect for summer or small kitchens
- Better than takeout, impress your guests with this easy dessert
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.
- Coconut flour
- Maple syrup
- Coconut oil
- Matcha powder
- Coconut cream
- Vanilla extract
- Salt
- Optional: Toasted coconut flakes
- Optional: Fresh berries
📝 Ingredient Notes
- Coconut flour: Ensure your coconut flour is not packed down. Use a light hand to measure.
🛒 Tools & Equipment I Recommend
- High-quality matcha powder — Ensures a rich, vibrant matcha flavor → See on Amazon
- Coconut oil measuring spoon — Makes measuring sticky coconut oil a breeze → See on Amazon
How to Make Easy No-Bake Matcha Coconut Cream Tart Recipe
- Prepare the crust: In a food processor, combine coconut flour, maple syrup, coconut oil, and salt. Pulse until crumbly. Press into a tart pan and refrigerate.
- Make the filling: In a saucepan, heat coconut cream until warm. Whisk in matcha powder and vanilla extract. Pour into the chilled crust and refrigerate for at least 2 hours.
- Serve: Top with toasted coconut flakes and fresh berries. Slice and serve.
Cook's Tips for Perfect Easy No-Bake Matcha Coconut Cream Tart Recipe
- Tip: For a firmer crust, refrigerate for at least 4 hours or overnight.
- Common mistake and fix: If your filling is lumpy, heat the coconut cream longer and whisk until smooth.
- Tip: For a gluten-free and paleo-friendly dessert, this recipe is perfect.
Storing & Reheating Easy No-Bake Matcha Coconut Cream Tart Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in the fridge for up to 5 days Make-ahead tip: Prepare the crust and filling up to 1 day ahead. Assemble before serving.
Freezing Easy No-Bake Matcha Coconut Cream Tart Recipe
Freeze for up to 2 months
Recipe Notes
- Chef tip: For a smooth filling, sift the matcha powder before whisking.
- Best substitution: Substitute almond flour for coconut flour for a different texture.
- Make-ahead: Prepare the crust and filling up to 1 day ahead. Assemble before serving.
- Scaling: This recipe can be doubled and baked in a larger tart pan.
- Troubleshooting: If your crust is too crumbly, add more coconut oil. If it's too sticky, add more coconut flour.
Want to level up this recipe?
High-quality tart pan with removable bottom — Makes removing the tart from the pan a breeze → Check price on Amazon
Easy No-Bake Matcha Coconut Cream Tart Recipe
Ingredients
Main Ingredients
- Coconut flour
- Maple syrup
- Coconut oil
- Matcha powder
- Coconut cream
Seasonings
- Vanilla extract
- Salt
Optional Toppings
- Toasted coconut flakes
- Fresh berries
Instructions
- Prepare the crust: In a food processor, combine coconut flour, maple syrup, coconut oil, and salt. Pulse until crumbly. Press into a tart pan and refrigerate.
- Make the filling: In a saucepan, heat coconut cream until warm. Whisk in matcha powder and vanilla extract. Pour into the chilled crust and refrigerate for at least 2 hours.
- Serve: Top with toasted coconut flakes and fresh berries. Slice and serve.
Notes
- Chef tip: For a smooth filling, sift the matcha powder before whisking.
- Best substitution: Substitute almond flour for coconut flour for a different texture.
- Make-ahead: Prepare the crust and filling up to 1 day ahead. Assemble before serving.
- Scaling: This recipe can be doubled and baked in a larger tart pan.
- Troubleshooting: If your crust is too crumbly, add more coconut oil. If it's too sticky, add more coconut flour.
Storage
- Fridge: Store in the fridge for up to 5 days
- Freezer: Freeze for up to 2 months
- Make ahead: Prepare the crust and filling up to 1 day ahead. Assemble before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 3g
- Fat: 18g
- Carbs: 22g
- Fiber: 4g
- Sugar: 10g
- Sodium: 100mg
- Cholesterol: 0mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Matcha Coconut Cream Tart Recipe FAQs
Yes, prepare the crust and filling up to 1 day ahead. Assemble before serving.
Heat the coconut cream longer and whisk until smooth. If lumps persist, strain the filling.
Yes, freeze for up to 2 months. Thaw in the fridge overnight before serving.
No, this recipe requires no baking and is best made at room temperature or in the fridge.
Almond flour can be used as a substitute, but it will change the texture of the crust.
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!
