Sweet Endings

Coconut Tarts with Shortbread Crust

Coconut Tarts with Shortbread Crust

  • Servings: about 24 tarts
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For this coconut filled recipe I like to use a silicone baking mould to shape these tarts which makes it easier to pop them out after they’re set. If you would just like to make coconut shortbread and disregard the filling that would be fine too! I used a silicone mould for making the shortbread shapes shown in the picture.



  • 1 cup raw cashews-soaked in water for 4 hours
  • 1 cup raw almonds-soaked in water for 4 hours
  • 1 can coconut milk
  • 1 tsp coconut extract
  • 1/4 cup coconut sugar
  • 1/4 cup coconut shavings

Shortbread crust:

    • 1 cup vegan butter
    • 1/2 cup icing sugar sifted
    • 1 tsp coconut extract
    • 2 1/2 cups all purpose flour sifted
    • 1/2 cup coconut shavings


Preheat the oven to 350 F. For the crust. With a hand or stand mixer cream together the butter and icing sugar. Add coconut extract. Slowly add in the flour 1/2 cup at a time making sure no lumps are present. Add coconut shavings until just mixed. In a silicone muffin mould press the shortbread mixture into the bottom and up the sides. Bake for about 10 minutes or until barely browned. Remove from oven and let cool.

Drain and rinse the nuts. In a high powered blender like a Vitamix combine the nuts, coconut milk, coconut extract and coconut sugar. Blend until the nuts are smooth like a cream. Remove from blender and fold in the coconut shavings. Spoon mixture into the cooled shortbread. sprinkle more coconut shavings on top and freeze for a few hours or until set. Once set remove from silicone mould and place into a container to store in the freezer until ready to serve. Remove from freezer about 30 minutes before you plan on serving. Can be kept for up to 2 months in a small freezer. 6 months in a deep freeze. (If they last that long and haven’t been devoured already)

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