Raspberry Coconut Cream Mini Tarts — Sweet, Creamy & Beautifully Bite-Sized!

Hi there! Let’s talk about one of my all-time favorite little desserts — Raspberry Coconut Cream Mini Tarts. They’re the perfect mix of creamy, fruity, and just the right amount of indulgent. I make these when I want to impress guests (or myself!) without spending hours in the kitchen. The coconut cream filling is silky and dreamy, and when it meets the tart raspberries on top — it’s pure magic. Plus, the crust has that buttery crunch that makes every bite so satisfying!

What’s extra special about these tarts is how simple and versatile they are. You can serve them at a brunch, bring them to a party, or just enjoy one with your afternoon coffee. They look fancy but are secretly very easy to make. Trust me — people will think you bought them from a bakery!

Nutritional Benefits

These little tarts may taste decadent, but they come with some lovely health perks. Coconut cream provides healthy fats that support energy and satiety, while raspberries bring antioxidants, fiber, and vitamin C for a natural immune boost. If you use almond flour or oats in your crust, you’re adding a nice touch of protein and fiber too. You can also control the sweetness — so they’re a treat that feels both indulgent and balanced.

Adaptable Variations

• Dairy-Free: These are naturally dairy-free! But if you’d like, you can use vegan butter or coconut oil for the crust.
• Crust Options: Try almond flour for a nutty flavor, oats for a heartier base, or crushed graham crackers for a nostalgic touch.
• Filling Flavors: Swap raspberries for strawberries, blueberries, or even a tropical mango-coconut combo for a sunny twist.
• Mini Cheesecake Style: Add a spoonful of vegan cream cheese to the filling for a tangier flavor and richer texture.
• Chocolate-Lovers’ Option: Spread a thin layer of melted dark chocolate on the crust before adding the coconut cream — it hardens slightly and adds an amazing crunch!

The Recipe

Ingredients (Makes 8–10 Mini Tarts)

For the Crust:

• 1 cup almond flour (or crushed graham crackers)
• 2 tablespoons coconut oil, melted
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of salt

For the Coconut Cream Filling:

• 1 (13.5 oz) can full-fat coconut milk or coconut cream, chilled overnight
• 2 tablespoons maple syrup or powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch or tapioca starch (optional, for thicker texture)

Topping:

• Fresh raspberries (about 1 cup)
• Toasted coconut flakes (optional, for garnish)
• Mint leaves (optional, for decoration)

Instructions

1. Preheat your oven: Set the oven to 350°F (175°C) and prepare a muffin tin or mini tart molds. Grease lightly or use paper liners for easy removal.
2. Make the crust: In a bowl, mix almond flour, melted coconut oil, maple syrup, vanilla, and salt until crumbly but moist. Press about 1–2 tablespoons of the mixture into each tart mold, forming a small shell shape.
3. Bake: Bake for 8–10 minutes until golden around the edges. Remove and let them cool completely before filling.
4. Prepare the coconut cream: Scoop the thick part of the chilled coconut cream into a bowl (discard excess liquid). Add maple syrup and vanilla. Whisk or beat until fluffy and smooth. If you want a thicker texture, mix in a little cornstarch and beat again.
5. Assemble the tarts: Spoon the coconut cream into each crust, smoothing the top. Add 2–3 fresh raspberries on each and sprinkle toasted coconut flakes on top.
6. Chill: Refrigerate the tarts for at least 1 hour before serving to let the filling set and flavors meld beautifully.

Practical & Valuable Tips

• Cold is key: Make sure your coconut cream is well-chilled — that’s what gives you that perfect whipped texture.
• Sweetness level: Taste as you go! Coconut cream and raspberries have natural sweetness, so adjust your sweetener lightly.
• Presentation hack: Use mini tart pans with removable bottoms for perfect, bakery-style presentation.
• Make ahead: These tarts keep beautifully in the fridge for up to 3 days. They’re even better the next day!
• Freezing tip: You can freeze them (without the fruit) for up to a month. Just thaw in the fridge before topping and serving.
• Texture variation: For a denser crust, press the base firmly. For a more crumbly texture, use a lighter touch when forming the shells.

Frequently Asked Questions

1. Can I use light coconut milk? I wouldn’t recommend it — full-fat coconut milk or cream gives the best texture and flavor. Light versions are too watery.
2. Can I make these gluten-free? Yes! If you use almond flour or certified gluten-free oats, these are naturally gluten-free.
3. How long do they last? Store in an airtight container in the fridge for up to 3 days. The crust stays crisp if you assemble just before serving.
4. Can I use frozen raspberries? Fresh is best for presentation, but you can use frozen ones that have been thawed and patted dry — just note they may be a little softer.

Call to Action

Did you make these adorable Raspberry Coconut Cream Mini Tarts? I’d love to see your creations! Snap a photo and share it on Pinterest — let’s spread the sweetness. Don’t forget to save this recipe so you can bring these dreamy little tarts to your next brunch or afternoon tea. 🥥🍓✨