Name: Coconut Cream Fruit Tart
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 45 min
Cuisine: Tropical-Inspired / American
Ingredients: 1 tart crust (homemade or store-bought); 1 cup coconut milk or coconut cream; 1/2 cup whole milk or half-and-half; 1/3 cup sugar; 2 tbsp cornstarch; 3 egg yolks; 1 tsp vanilla extract; 2 tbsp shredded coconut (optional); 2 tbsp butter; 2 cups fresh fruit (berries, kiwi, mango, peaches, grapes, etc.); 2 tbsp apricot jam or honey (for glaze)

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This coconut cream fruit tart is a light, tropical-inspired dessert I turn to when I want something fresh, creamy, and beautiful. With a crisp tart shell, smooth coconut cream filling, and a colorful arrangement of fresh fruit, this dessert always feels like a celebration.

Why You’ll Love This Recipe

I love this recipe because it’s as stunning as it is delicious. The coconut cream filling is rich but not too heavy, and the fresh fruit on top adds natural sweetness and vibrant color. It’s a great make-ahead dessert, and I like how easy it is to customize with whatever fruits are in season. Whether I’m serving it at brunch, a dinner party, or just for myself, it always makes an impression.

Ingredients

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

Tart crust (homemade or store-bought)
Coconut milk or coconut cream
Whole milk or half-and-half
Sugar
Cornstarch
Egg yolks
Vanilla extract
Shredded coconut (optional, for added texture)
Butter
Fresh fruit (berries, kiwi, mango, peaches, grapes, etc.)
Apricot jam or honey (for glaze)

Directions

I begin by baking the tart shell according to the recipe or package directions and let it cool completely.
In a saucepan, I whisk together the coconut milk, milk, sugar, and cornstarch until smooth.
I cook the mixture over medium heat until it starts to thicken, then slowly add the egg yolks, whisking constantly.
I cook until the cream is thick and smooth, then remove it from the heat and stir in vanilla extract and butter.
I let the coconut cream cool slightly before pouring it into the cooled tart shell.
I refrigerate the tart for at least 2–3 hours until the filling is set.
Just before serving, I top the tart with an assortment of fresh fruit and brush with warmed apricot jam or honey for a glossy finish.

Servings and timing

This tart serves 8 to 10 slices, depending on how I cut it. It takes about 25 minutes to prep, 20 minutes to cook the filling, and at least 2 hours of chilling time. I often make it the day before and add the fruit right before serving for the freshest look.

Variations

Sometimes I mix a bit of lime or lemon zest into the coconut cream for a brighter flavor. I’ve also used a chocolate tart crust for a fun twist. When I want to go dairy-free, I use only coconut milk and skip the butter or replace it with coconut oil. I like changing up the fruits depending on the season—figs and pears in the fall, berries and stone fruits in the summer.

storage/reheating

I store the tart in the refrigerator, loosely covered, for up to 3 days. The fruit may release some juices, so I like to add delicate fruit like berries right before serving if I’m making it ahead. I don’t reheat this tart—it’s meant to be served cold or at room temperature.

FAQs

Can I use canned coconut milk?

Yes, I usually use canned full-fat coconut milk for the richest texture and flavor in the filling.

Can I make the tart crust from scratch?

Absolutely. I often make a simple shortcrust pastry or a graham cracker base, depending on how much time I have.

What fruits work best on top?

I love using a mix of berries, kiwi, mango, grapes, and mandarin slices. Anything colorful and slightly firm works well.

Can I make this tart ahead of time?

Yes, I make the tart shell and coconut cream filling a day ahead and just add the fruit topping before serving.

How do I keep the fruit from browning?

I brush the fruit with a thin layer of apricot jam or a mix of honey and lemon juice to keep it fresh and shiny.

Conclusion

This coconut cream fruit tart is a showstopping dessert that’s as refreshing as it is flavorful. I love the silky coconut filling paired with the crisp crust and juicy fruit. It’s a dessert that always brings color to the table and joy to anyone I serve it to—including myself.