This keto coconut tart recipe is made with a delicate coconut flour pastry case and filled with coconut and strawberry. It’s a delicious chewy tart for coconut lovers.
The high fibre content of this keto coconut tart recipe makes this dessert at only just over 5g net carbs a tart. I used unsweetened finely ground coconut but larger shredded coconut would work just as well. It’s almost like a coconut Bakewell tart with a bottom layer of berry jam/sauce.
The coconut flour pastry is delicate to handle but is worth the careful attention as when it is baked, it tastes so good. It’s a great low carb and gluten free pastry that would be enjoyed by all, whatever diet you follow. I found it easier to press the coconut flour pastry into the tart cases rather than roll it out. Low carb flours do not have the elasticity of gluten so they can be troublesome to roll out. It’s easier to press it in with your fingers.
Coconut strawberry tarts are a sweet treat that I had as child in the UK from a local bakery and are a great combination of coconut with a jam layer. That bakery was the dream of any child (and sweet toothed adult). They sold a pastry called an “Elephants Foot” which was a massive choux pastry filled with cream. Now that’s a low carb challenge! Memories of this sugar filled childhood and the delicious strawberry coconut tarts was awoken when browsing through Pinterest and came across various coconut tarts. So, the challenge of making a keto coconut tart recipe was on!
KETO COCONUT TART RECIPE
For the jam layer I made a chunky strawberry sauce by gently heating up chopped strawberries in a saucepan with a little water and a dash of erythritol. Simmer until the strawberries are soft and gently mash them. If the mixture is too runny, add a half teaspoon of xanthan gum to thicken the jam up. Raspberries could be used instead or you could use a few tablespoons of berry chia jam if you have that to hand.
So far, this is the best sweet pastry I have made! I used larger tart cases to make them which resulted in 3 large tartlets. If you use a muffin tin or smaller tart cases the recipe will make 6. I was using larger tart cases purely as I have silicone cases and knew that they would be easier to remove.
These coconut strawberry tarts were utterly delicious warm and just as tasty cold. You can either eat them fresh out of the oven, or bake ahead and store in the fridge for later.
OTHER COCONUT DESSERTS TO ENJOY:
Coconut Strawberry Tarts
- 1 ½ cup Desiccated coconut unsweetened
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup erythritol
- ¼ cup butter, unsalted melted
- ½ cup strawberries sliced
- 2 tablespoons water
- 2 tablespoons erythritol
- Place the pastry ingredients in a food processor and blend until smooth and a dough appears.
- Remove the dough and shape into a ball. Cover with parchment paper and place in the fridge for 30 minutes to chill.
- In a bowl, beat the eggs until fluffy
- Add the erythritol, melted butter and vanilla.
- Add coconut and stir until combined.
- In a small saucepan add the strawberries, erythritol and water.
- Bring to the boil and then simmer for 5 minutes until cool.
- Remove from the heat and gently mash.
- If the mixture is too runny, add ½ teaspoon xanthan gum to thicken
- ALTERNATIVELY use 2 tablespoons strawberry chia jam
- Lightly grease either a muffin tin or small tart cases. (I used silicone cases)
- Remove the pastry from the fridge and cut into 6 even pieces.
- Shape the pastry piece into a ball and then press the pastry into the case, spreading it out evenly.
- Spoon the strawberry mixture on the bottom of the pastry case.
- Add the coconut mixture and fill up to the top of the pastry case.
- Bake at 190C/375F degrees for 25-35 minutes until the top of the tart is golden and firm.