Lately, I’ve been on a coconut yogurt phase, adding a little tropical feel to my morning fruit. I don’t know why I haven’t discovered this yogurt before because it is so delicious and a nice change from the typical strawberry and raspberry flavours. So it’s fitting that I try and use the coconut yogurt in this no bake recipe and I’m glad I did!
I was trying to come up with a fun no bake recipe for Earth Day, but it was harder than I thought! Apparently, I seem to enjoy making desserts that consume energy and even this one needs to use a little electricity. My sugared fruit is off the hook though and you can get the recipe here.
- Graham wafer crumbs
- Granulated sugar
- Unsalted butter
- Liberte Coconut yogurt
- Fresh berries or Sugared Fruit
No Bake Coconut Tart Tip
One important point to take note of when making a dessert with such few ingredients is to make sure you use the very best quality! There aren’t a lot of flavours to mask poor quality and you’ll be disappointed in your end results.
Use this recipe as a guideline and fill the wafer crust with any type of yogurt and top with whatever your heart desires – perhaps a salted caramel drizzled over vanilla frozen yogurt and granny smith apples?! You could pour chocolate on the wafer crust (freeze until hard) then fill it with a neapolitan style of yogurt (3 flavours of your choice)! The idea is this recipe is so simple and easy you can play around without the fear of your dessert not turning out! So have fun and happy non baking!
How To Make a No Bake Coconut Tart
Step One: In a bowl mix wafer crumbs and sugar together. If you’re making your own wafer crumbs, plus wafers in a food processor until fine crumbs form. Add melted butter to the wafer mixture and mix. Pour the mixture into a tart pan and press the crumbs down to create an even layer, making sure to press along the sides as well.
Step Two: If your wafer is too crumbly, place it in the freezer to firm up. Then spoon the coconut yogurt on top and spread it out. Cover the tart with tin foil and freeze until firm. Once ready to serve top with fresh fruit or sugared berries.Print
No Bake Coconut Tart with Sugared Fruit
This no bake coconut tart is on the healthier side when it comes to desserts! There are really only three main ingredients; the graham wafer crust, coconut yogurt, and sugared berries on top making this a super light, summery and a fresh dessert!
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 1 large tart 1x
- Category: No Bake
- Method: No Bake
- Cuisine: Canadian
- 1 1/2 cups graham wafer crumbs (if you’re crushing the crackers it’s about 15 wafers)
- 2 Tablespoons of sugar
- 4 Tablespoons melted unsalted butter
- 1 container (500g) Liberte Coconut yogurt
- Fresh berries or Sugared Fruit – get the recipe here
- In a bowl, mix wafer crumbs and sugar together.
- Add melted butter to your graham wafer mixture and mix well.
- Pour mixture into a large tart pan (with a removable bottom, I used a 4.5″ x 14″ rectangle tart pan, you can use a 9″ diameter pan as well).
- Using your fingers press the crumbs down to create an even layer on the bottom of the tart pan and up the sides (if your wafer is too crumbly, place in the freezer to harden a little before the next step).
- Spoon yogurt on top of the wafer crust and spread out evenly.
- Cover with tinfoil and freeze for at least 4 hours.
- Top with fruit or sugared berries and serve.
When refreezing the tart, remove the fruit and re-top when ready to serve again.
- Serving Size: 1 serving
- Calories: 192
- Sugar: 13.9g
- Sodium: 190mg
- Fat: 6.8g
- Saturated Fat: 3.7g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 27.4g
- Fiber: 1.4g
- Protein: 5.3g
- Cholesterol: 12mg
Keywords: No Bake, Sugared Fruit, Coconut, Tart, Yogurt, Summer, Dessert
Yes, you can switch out the coconut yogurt in this recipe to use any of your favourite yogurt flavours. Make sure to use a thick yogurt as it’s more stable in the tart. Or make your own coconut yogurt using plain Greek yogurt and mixing in coconut.
This no bake coconut tart is frozen and then served making it a great option to make in advance. For best results, you can freeze the tart for 2 weeks before serving (or up to one month). The longer the tart has been frozen, the more time you’ll want to let it rest at room temperature before serving.
This no bake coconut tart should be kept frozen. Wrap tightly in plastic wrap or store in an airtight container to keep fresh.
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This recipe looks wonderful and easy which is the best kind. Thanks Alie
I love this recipe! It’s so simple, delicious and on the healthier side. I use frozen fruit on top instead of the sugared fruit. My kids think I’m a super star, haha. Thanks
Superstar Mom!!! So happy you and your family like the recipe. Thanks for sharing Sandra 🙂