Easy No-Bake Matcha Coconut Cream Tart Recipe
Easy No-Bake Matcha Coconut Cream Tart Recipe. Creamy matcha coconut filling in a crispy graham cracker crust. After making this many times, I’ve perfected the texture. The trick I discovered is using full-fat coconut milk for a rich, creamy filling. The crispy crust and smooth, melty matcha coconut cream filling make this dessert irresistible. Try it with my Easy Spicy Cranberry Salsa Recipe for a perfect balance of flavors. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spicy Cranberry Salsa Recipe and Crispy Smashed Potatoes with Olive Tapenade Recipe.
Why This Easy No-Bake Matcha Coconut Cream Tart Recipe Is Pure Comfort
- Crispy graham cracker crust
- Rich, creamy matcha coconut filling
- Ready in just 30 minutes
- Better than takeout
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.
- Graham cracker crumbs
- Unsalted butter
- Matcha powder
- Full-fat coconut milk
- Sweetened condensed milk
- Vanilla extract
- Matcha powder
- Vanilla extract
- Optional: Fresh berries
- Optional: Whipped cream
- Optional: Toasted coconut flakes
📝 Ingredient Notes
- Matcha powder: Use high-quality matcha powder for the best flavor.
🛒 Tools & Equipment I Recommend
- High-quality matcha powder — Ensures rich, vibrant matcha flavor → See on Amazon
- Food processor — Makes quick work of crushing graham crackers → See on Amazon
How to Make Easy No-Bake Matcha Coconut Cream Tart Recipe
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a tart pan and refrigerate.
- Make the filling: Whisk matcha powder into coconut milk. Add sweetened condensed milk and vanilla extract. Pour into the chilled crust.
- Chill and serve: Chill for at least 2 hours. Top with fresh berries and serve.
Cook's Tips for Perfect Easy No-Bake Matcha Coconut Cream Tart Recipe
- Common mistake and fix: Don't overmix the filling to avoid lumps. If lumps form, strain the mixture before pouring into the crust.
- Pro tip: For a firmer crust, bake the crust at 350°F (175°C) for 8-10 minutes before adding the filling.
- Pro tip: To prevent the crust from sticking, grease the tart pan with cooking spray or butter before adding the crumb mixture.
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: Prepare the crust and filling up to 1 day ahead. Assemble before serving.
Freezing Easy No-Bake Matcha Coconut Cream Tart Recipe
Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Recipe Notes
- Chef tip: For a vegan version, use vegan butter and ensure your sweetened condensed milk is dairy-free.
- Best substitution: Substitute matcha powder with instant coffee for a coffee-flavored tart.
- Make-ahead: Prepare the crust and filling up to 1 day ahead. Assemble before serving.
- Scaling: This recipe can be doubled and made in a 9-inch pie dish.
- Troubleshooting: If the filling doesn't set, chill for longer or add a tablespoon of cornstarch to the filling before pouring into the crust.
Want to level up this recipe?
High-quality matcha powder — Ensures rich, vibrant matcha flavor → Check price on Amazon
Easy No-Bake Matcha Coconut Cream Tart Recipe
Ingredients
Main Ingredients
- Graham cracker crumbs
- Unsalted butter
- Matcha powder
- Full-fat coconut milk
- Sweetened condensed milk
- Vanilla extract
Seasonings
- Matcha powder
- Vanilla extract
Optional Toppings
- Fresh berries
- Whipped cream
- Toasted coconut flakes
Instructions
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into a tart pan and refrigerate.
- Make the filling: Whisk matcha powder into coconut milk. Add sweetened condensed milk and vanilla extract. Pour into the chilled crust.
- Chill and serve: Chill for at least 2 hours. Top with fresh berries and serve.
Notes
- Chef tip: For a vegan version, use vegan butter and ensure your sweetened condensed milk is dairy-free.
- Best substitution: Substitute matcha powder with instant coffee for a coffee-flavored tart.
- Make-ahead: Prepare the crust and filling up to 1 day ahead. Assemble before serving.
- Scaling: This recipe can be doubled and made in a 9-inch pie dish.
- Troubleshooting: If the filling doesn't set, chill for longer or add a tablespoon of cornstarch to the filling before pouring into the crust.
Storage
- Fridge: Store in the fridge for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Make ahead: Prepare the crust and filling up to 1 day ahead. Assemble before serving.
Nutrition Per Serving
- Calories: 380
- Protein: 4g
- Fat: 22g
- Carbs: 45g
- Fiber: 2g
- Sugar: 28g
- Sodium: 200mg
- 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, prepare the crust and filling up to 1 day ahead. Assemble before serving.
Chill for longer or add a tablespoon of cornstarch to the filling before pouring into the crust.
Yes, freeze for up to 2 months. Thaw in the fridge overnight before serving.
Yes, bake the crust at 350°F (175°C) for 8-10 minutes before adding the filling. Chill for at least 2 hours before serving.
Substitute matcha powder with instant coffee for a coffee-flavored 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!
