Easy No-Bake Matcha Coconut Cream Tart Recipe
Easy No-Bake Matcha Coconut Cream Tart is the perfect better-than-takeout dessert. After making this many times, I’ve discovered the trick to a smooth, creamy filling. The golden crust and creamy matcha coconut center will make your family beg for more. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Chicken Ramen Stir Fry with Fresh Veggies and Easy Overnight Oats with Kiwi and Chia Seeds Recipe.
Why This Easy No-Bake Matcha Coconut Cream Tart Recipe Is Pure Comfort
- Creamy matcha coconut filling
- Buttery, flaky tart shell
- No oven required
- Perfect for matcha lovers
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
- Heavy cream
- Butter
- All-purpose flour
- Vanilla extract
- Salt
- Powdered sugar (for dusting)
- Optional: Fresh berries
- Optional: Chopped nuts
- Optional: Coconut flakes
📝 Ingredient Notes
- Matcha powder: Use high-quality matcha for best flavor.
- Coconut cream: Ensure it's full-fat and not coconut milk.
🛒 Tools & Equipment I Recommend
- High-quality matcha powder — Enhances the rich matcha flavor → See on Amazon
- Coconut cream — Crucial for the creamy texture → See on Amazon
How to Make Easy No-Bake Matcha Coconut Cream Tart Recipe
- Prepare the crust: Mix flour, butter, and a pinch of salt. Press into a tart pan. Chill and bake at 375°F (190°C) for 15 minutes.
- Make the filling: Whisk matcha, coconut cream, condensed milk, heavy cream, and vanilla. Pour into the cooled crust.
- Chill and serve: Chill for at least 4 hours. Dust with powdered sugar and serve with fresh berries.
Cook's Tips for Perfect Easy No-Bake Matcha Coconut Cream Tart Recipe
- Common mistake and fix: Avoid over-baking the crust to prevent it from becoming hard. If it does, soak a clean cloth in milk and wrap it around the crust to soften it.
- Tip: For a smoother filling, sift the matcha powder before using.
- Tip: You can make the crust ahead of time and store it in the freezer until ready to use.
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: The crust can be made ahead of time and frozen
Freezing Easy No-Bake Matcha Coconut Cream Tart Recipe
Freeze the crust for up to 3 months
Recipe Notes
- Chef tip: For a stronger matcha flavor, increase the matcha powder to 3 tablespoons.
- Best substitution: You can substitute the heavy cream with coconut cream for a fully coconut-based tart.
- Make-ahead: The filling can be made ahead of time and chilled in the fridge until ready to serve.
- Scaling: This recipe can be doubled to make a larger tart.
- Troubleshooting: If the filling is too thick, add a little more heavy cream. If it's too thin, chill it for a longer period.
Want to level up this recipe?
Tart pan with removable bottom — Makes it easy to remove the tart from the pan → Check price on Amazon
Easy No-Bake Matcha Coconut Cream Tart Recipe
Ingredients
Main Ingredients
- Matcha powder
- Coconut cream
- Sweetened condensed milk
- Heavy cream
- Butter
- All-purpose flour
Seasonings
- Vanilla extract
- Salt
- Powdered sugar (for dusting)
Optional Toppings
- Fresh berries
- Chopped nuts
- Coconut flakes
Instructions
- Prepare the crust: Mix flour, butter, and a pinch of salt. Press into a tart pan. Chill and bake at 375°F (190°C) for 15 minutes.
- Make the filling: Whisk matcha, coconut cream, condensed milk, heavy cream, and vanilla. Pour into the cooled crust.
- Chill and serve: Chill for at least 4 hours. Dust with powdered sugar and serve with fresh berries.
Notes
- Chef tip: For a stronger matcha flavor, increase the matcha powder to 3 tablespoons.
- Best substitution: You can substitute the heavy cream with coconut cream for a fully coconut-based tart.
- Make-ahead: The filling can be made ahead of time and chilled in the fridge until ready to serve.
- Scaling: This recipe can be doubled to make a larger tart.
- Troubleshooting: If the filling is too thick, add a little more heavy cream. If it's too thin, chill it for a longer period.
Storage
- Fridge: Store in the fridge for up to 5 days
- Freezer: Freeze the crust for up to 3 months
- Make ahead: The crust can be made ahead of time and frozen
Nutrition Per Serving
- Calories: 390
- Protein: 4g
- Fat: 28g
- Carbs: 35g
- Fiber: 2g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 80mg
- Sat. Fat: 18g
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 ahead of time and freeze it. The filling can also be made ahead of time and chilled in the fridge.
Over-baking the crust can make it hard. If this happens, soak a clean cloth in milk and wrap it around the crust to soften it.
Yes, you can use a pie dish or a springform pan. The baking time may vary.
Yes, you can make the crust by hand. Simply mix the ingredients with a fork or your fingers until they resemble coarse crumbs.
You can substitute it with an equal amount of honey or maple syrup.
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!
