Easy No-Bake Matcha Coconut Cream Tart Recipe
Easy No-Bake Matcha Coconut Cream Tart is a creamy, tropical delight that’s ready in just 30 minutes. After making this many times, I’ve perfected the balance of matcha and coconut cream for a dessert that’s better than takeout. If you love recipes like this, you’ll also enjoy Creamy Sundried Tomato Lentils Recipe for Easy Dinner and Creamy Honey Lavender Ice Cream Recipe for Easy Dessert.
Why This Easy No-Bake Matcha Coconut Cream Tart Recipe Is Pure Comfort
- Creamy matcha and coconut cream filling
- No oven required, perfect for summer
- Naturally sweet and dairy-free
- Impress guests with this elegant 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.
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup canned coconut milk
- 1/2 cup full-fat canned coconut cream
- 3 tbsp matcha powder
- 1/4 tsp salt
- 1/4 cup powdered sugar (for dusting)
- Optional: Fresh berries
- Optional: Toasted coconut flakes
- Optional: Matcha powder (for dusting)
📝 Ingredient Notes
- Matcha powder: Use high-quality matcha for best flavor.
🛒 Tools & Equipment I Recommend
- High-quality matcha powder — Ensures rich, vibrant flavor → See on Amazon
- Food processor — Makes quick work of the crust → See on Amazon
How to Make Easy No-Bake Matcha Coconut Cream Tart Recipe
- Make the crust: In a food processor, combine flour, butter, and sugar. Pulse until crumbly. Press into a tart pan and refrigerate.
- Make the filling: In a saucepan, heat coconut milk and coconut cream until warm. Whisk in matcha powder until smooth. Pour into the chilled crust.
- Chill and serve: Chill for at least 2 hours. Dust with powdered sugar and serve with fresh berries.
Cook's Tips for Perfect Easy No-Bake Matcha Coconut Cream Tart Recipe
- : For a firmer crust, use a mixture of graham cracker crumbs and melted butter instead.
- Common mistake and fix: If the filling is lumpy, strain it through a fine-mesh sieve before pouring into the crust.
- : For a fun twist, add a spoonful of peanut butter to the filling for a matcha peanut butter tart.
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: Make the crust up to 1 day ahead
Freezing Easy No-Bake Matcha Coconut Cream Tart Recipe
Freeze for up to 2 months
How to Reheat Without Drying It Out
Oven: No reheating needed Microwave: No reheating needed
Recipe Notes
- Chef tip: For a smooth filling, make sure your coconut cream is well mixed before measuring.
- Best substitution: Replace matcha powder with instant coffee for a coffee coconut cream tart.
- Make-ahead: You can make this tart up to 1 day ahead. Store in the fridge.
- Scaling: This recipe can be doubled and made in a 9-inch tart pan.
- Troubleshooting: If the crust is crumbling, add a bit more butter. If it's too soft, add a bit more flour.
Want to level up this recipe?
Tart pan with removable bottom — Makes removing the tart a breeze → Check price on Amazon
Easy No-Bake Matcha Coconut Cream Tart Recipe
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup canned coconut milk
- 1/2 cup full-fat canned coconut cream
- 3 tbsp matcha powder
Seasonings
- 1/4 tsp salt
- 1/4 cup powdered sugar (for dusting)
Optional Toppings
- Fresh berries
- Toasted coconut flakes
- Matcha powder (for dusting)
Instructions
- Make the crust: In a food processor, combine flour, butter, and sugar. Pulse until crumbly. Press into a tart pan and refrigerate.
- Make the filling: In a saucepan, heat coconut milk and coconut cream until warm. Whisk in matcha powder until smooth. Pour into the chilled crust.
- Chill and serve: Chill for at least 2 hours. Dust with powdered sugar and serve with fresh berries.
Notes
- Chef tip: For a smooth filling, make sure your coconut cream is well mixed before measuring.
- Best substitution: Replace matcha powder with instant coffee for a coffee coconut cream tart.
- Make-ahead: You can make this tart up to 1 day ahead. Store in the fridge.
- Scaling: This recipe can be doubled and made in a 9-inch tart pan.
- Troubleshooting: If the crust is crumbling, add a bit more butter. If it's too soft, add a bit more flour.
Storage
- Fridge: Store in the fridge for up to 5 days
- Freezer: Freeze for up to 2 months
- Oven reheat: No reheating needed
- Microwave reheat: No reheating needed
- Make ahead: Make the crust up to 1 day ahead
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 20g
- Carbs: 25g
- Fiber: 2g
- Sugar: 10g
- Sodium: 120mg
- Cholesterol: 60mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Matcha Coconut Cream Tart Recipe FAQs
Yes, you can make the crust up to 1 day ahead and assemble the tart up to 5 days ahead.
If the filling is lumpy, strain it through a fine-mesh sieve before pouring into the crust.
Yes, you can freeze the tart for up to 2 months. Thaw in the fridge overnight before serving.
No, this recipe requires no cooking and is best made in the fridge.
Replace matcha powder with instant coffee for a coffee coconut cream tart.
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!
