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No Bake Mini Lemon Coconut Tarts


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Rate this recipe 4.4/5 (21 Votes)


  • Crust:
  • 6 medjool dates
  • 1 cup coconut flakes (or shredded coconut)
  • 1 tablespoon coconut oil
  • pinch salt
  • Filling:
  • 4 cup coconut flakes (or 1 cup coconut cream concentrate)
  • 1/2 cup lemon juice
  • Zest from 2 lemons
  • 1/2 cup full-fat coconut milk
  • 1/4 cup honey
  • 3 tablespoons coconut oil
  • pinch salt
  • 1 teaspoon lemon extract/oil (optional for stronger lemon flavor)


Servings 12
Preparation time 25mins
Adapted from


Step 1

Line a mini muffin cup with paper liners.

For crust: Process all ingredients about 2-4 minutes until you they stick together. Press about a teaspoon of the mixture into each mini cup to make a crust.

For filling: Process coconut flakes for 10-20 minutes until you get the consistency of coconut butter. Add the rest of the ingredients and process to combine. Scoop mixture into cups (about a tablespoon in each).

Refrigerate tarts for an hour or two until firm. Store in the refrigerator or freezer.

Recipe submitted by Jacqueline, Atlanta, GA


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