Easy No-Bake Matcha Coconut Cream Tart Recipe
No-bake Matcha Coconut Cream Tart is a creamy, refreshing dessert that’s perfect for summer. After making this many times, I’ve discovered the trick to a perfectly smooth filling is to use full-fat coconut milk. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Strawberry Swirl Cheesecake Recipe for Dessert and Easy Summer Pasta with Roasted Cherry Tomatoes and Basil.
Why This Easy No-Bake Matcha Coconut Cream Tart Recipe Is Pure Comfort
- Creamy matcha coconut filling
- Easy no-bake recipe
- Perfect for summer cookouts
- Better than takeout 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.
- Matcha powder
- Coconut cream
- Sweetened condensed milk
- Gelatin
- Granulated sugar
- Salt
- Vanilla extract
- Pecan pie crust
- Matcha powder
- Vanilla extract
- Optional: Fresh berries
- Optional: Mint leaves
- Optional: Coconut flakes
📝 Ingredient Notes
- Matcha powder: Use high-quality matcha powder for the best flavor.
- Coconut cream: Ensure the coconut cream is full-fat for a creamy filling.
🛒 Tools & Equipment I Recommend
- High-quality matcha powder — Ensures a rich, vibrant matcha flavor. → See on Amazon
- Coconut cream — Provides a creamy, smooth filling. → See on Amazon
How to Make Easy No-Bake Matcha Coconut Cream Tart Recipe
- Step 1: In a small bowl, combine matcha powder and gelatin. Let it sit for 5 minutes.
- Step 2: In a saucepan, combine coconut cream, sweetened condensed milk, sugar, and salt. Heat over medium heat until sugar dissolves.
- Step 3: Add the matcha-gelatin mixture to the saucepan and whisk until dissolved. Remove from heat and stir in vanilla extract.
- Step 4: Pour the filling into the pecan pie crust and refrigerate for at least 4 hours or until set.
- Step 5: Top with fresh berries, mint leaves, or coconut flakes before serving.
Cook's Tips for Perfect Easy No-Bake Matcha Coconut Cream Tart Recipe
- Pro Tip: For a smoother filling, make sure to use full-fat coconut milk and whisk the filling continuously while heating.
- Common mistake and fix: If your filling doesn't set, you may not have heated it enough. Try heating it again and adding more gelatin.
- Pro Tip: For a stronger matcha flavor, use 2 tablespoons of matcha powder instead of 1.
- Pro Tip: To prevent the crust from getting soggy, make sure to refrigerate the tart for at least 4 hours before serving.
Storing & Reheating Easy No-Bake Matcha Coconut Cream Tart Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days. Make-ahead tip: Make the filling up to 1 day ahead. Assemble the tart just before serving.
Freezing Easy No-Bake Matcha Coconut Cream Tart Recipe
Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Notes
- Chef tip: For a vegan version, use agar-agar instead of gelatin.
- Best substitution: Replace matcha powder with green tea powder for a similar flavor.
- Make-ahead: The filling can be made up to 1 day ahead. Assemble the tart just before serving.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the filling is too thick, add a little more coconut cream. If it's too thin, add more gelatin and refrigerate again.
Want to level up this recipe?
Pecan pie crust — Provides a delicious, flaky base for the tart. → Check price on Amazon
Easy No-Bake Matcha Coconut Cream Tart Recipe
Ingredients
Main Ingredients
- Matcha powder
- Coconut cream
- Sweetened condensed milk
- Gelatin
- Granulated sugar
- Salt
- Vanilla extract
- Pecan pie crust
Seasonings
- Matcha powder
- Vanilla extract
Optional Toppings
- Fresh berries
- Mint leaves
- Coconut flakes
Instructions
- Step 1: In a small bowl, combine matcha powder and gelatin. Let it sit for 5 minutes.
- Step 2: In a saucepan, combine coconut cream, sweetened condensed milk, sugar, and salt. Heat over medium heat until sugar dissolves.
- Step 3: Add the matcha-gelatin mixture to the saucepan and whisk until dissolved. Remove from heat and stir in vanilla extract.
- Step 4: Pour the filling into the pecan pie crust and refrigerate for at least 4 hours or until set.
- Step 5: Top with fresh berries, mint leaves, or coconut flakes before serving.
Notes
- Chef tip: For a vegan version, use agar-agar instead of gelatin.
- Best substitution: Replace matcha powder with green tea powder for a similar flavor.
- Make-ahead: The filling can be made up to 1 day ahead. Assemble the tart just before serving.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the filling is too thick, add a little more coconut cream. If it's too thin, add more gelatin and refrigerate again.
Storage
- Fridge: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Make ahead: Make the filling up to 1 day ahead. Assemble the tart just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 3g
- Fat: 20g
- Carbs: 40g
- Fiber: 2g
- Sugar: 25g
- Sodium: 100mg
- Cholesterol: 0mg
- Sat. Fat: 15g
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 filling up to 1 day ahead. Assemble the tart just before serving.
You may not have heated the filling enough or added enough gelatin. Try heating it again and adding more gelatin.
Yes, you can freeze the tart for up to 2 months. Thaw in the refrigerator overnight before serving.
No, this is a no-bake recipe. The filling sets in the refrigerator.
Green tea powder can be used as a substitute for matcha powder.
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!
