Gluten Free Dairy Free Coconut Tarts Recipe

Gluten Free Coconut Tarts Recipe

Boy!  It has been a whirl-wind of activity around here these days in Gluten Free & More World!  I hopped on a plane to Pennsylvania, participated in the first-ever 1 Hour Gluten Free TV Special on QVC, just barely made it out of Pennsylvania before a huge blizzard hit, back to Tampa to tape my monthly Gluten-Free Cooking Segment on Daytime TV the next morning, and all of this in less than 48 hours!  It is all fun and exciting but life must go on in the midst of all this.

And I have discovered that when you have people invited to your home for dinner (regardless of what else is going on in your life) they actually expect you to feed them something!  And when you have written a Gluten-Free Dessert Cookbook, they kind of expect you to serve dessert after dinner, made from one of your gluten free recipes!

This is where having a well stocked pantry comes into play. There are certain things I always have in my gluten-free pantry that ensure I can whip up a gluten-free dessert and even a dairy-free dessert at a moments notice – it’s loaded with Kinnikinnick’s products on purpose!

Remember back before you went gluten-free how easy it was to make a pie or a tart with a graham cracker crust?  Well now thanks to Kinnikinnick, it is still just as easy –  their Graham Style Crumbs are a God-send – just mix up with some sort of fat (butter, non-dairy butter or in this case coconut oil), press in a pie plate or tart pan, and voila – instant crust!

I also keep a good stock of coconut milk on hand as well as coconut flakes and lately I have taken to keeping coconut oil in my pantry as well.  So in just a few minutes (aside from chilling time) I was able to whip up some lovely Gluten Free Coconut Tarts and fulfill my dinner guest’s expectations of a delicious dessert to end a simple meal.

To keep these tarts super allergy-free I used tapioca starch to thicken the filling, if corn is not an issue you can use cornstarch but I do not recommend arrowroot powder in this case, it seems to get slimy when combined with the coconut milk.

If you are cuckoo for coconuts – this is the dessert for you!

Gluten Free Dairy Free Coconut Tarts

5 from 1 vote
Gluten Free Dairy Free Coconut Tarts Recipe
Print Recipe

Gluten Free Coconut Tarts Recipes

Prep Time20 mins
Cook Time10 mins
Chill time15 mins
Total Time45 mins
Course: Dessert
Servings: 4 servings
Calories: 678kcal
Author: Gluten Free & More


  • cups sweetened coconut flakes – use divided
  • 1 cup gluten free graham style crumbs – (Kinnikinnick)
  • 5 tablespoons coconut oil – melted (or non-dairy butter substitute such as Earth Balance)
  • 1 (13.5 ounce can) coconut milk
  • ¼ cup brown sugar – packed
  • ¼ cup tapioca starch or corn starch
  • ¼ teaspoon kosher or fine sea salt
  • 1 teaspoon pure vanilla extract


  • Preheat the oven to 350 degrees. Place cups of the coconut on a sheet pan and spread into an even layer. Toast the coconut in the oven until it is fragrant and lightly browned, 8 – 10 minutes, stirring once or twice during cooking for even browning. Reserve ¼ cup of the toasted coconut for garnish.
  • In a mixing bowl, combine the remaining 1 cup of the toasted coconut with the graham style crumbs and the coconut oil. Press into four 4 inch tart pans with removable bottoms, an 8 inch tart pan or even a 9 inch pie plate, making sure to get the mixture up the sides as well as on the bottom. Place in the freezer to cool and harden - about 15 minutes. While the crust hardens, make the filling.
  • In a medium saucepan whisk together the coconut milk, brown sugar, tapioca starch and salt. Heat the mixture over medium heat, stirring constantly, until it thickens, just about 3 minutes. Stir in the vanilla. You can press the mixture through a sieve if you like to make sure there are no lumps. Stir in the ½ cup of coconut flakes you did not toast. Pour the mixture into the prepared tart pan(s) or pie plate. Let the tart cool in the fridge until ready to serve. Garnish with reserved toasted coconut flakes.


Nutrition Facts
Gluten Free Coconut Tarts Recipes
Amount Per Serving
Calories 678 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 43g215%
Sodium 406mg17%
Potassium 400mg11%
Carbohydrates 58g19%
Fiber 4g16%
Sugar 32g36%
Protein 5g10%
Vitamin C 1mg1%
Calcium 49mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Coconut Crust Graham Crackers Kinnikinnick Pie Tart
  1. Jeri
    March 25, 2011

    In my gluten days I could never turn down a coconut cream pie. Fruit pies were never my favorite. I have Kinnikinnick grahams in my pantry but have never seen the graham crumbs before. Love the individual sized tart pans. Will have to find me some.

    1. Jere,

      I know it is not as quick but if you can’t find the crumbs just smash up the crackers and you’re set. Although I can find the crumbs now in my local health food store – we are getting more and more gluten free prodcuts on the shevles every day – YAY!

  2. March 25, 2011

    Haha, the nerve of them, huh? Expecting dessert from the GF dessert queen herself. ;) Looks like you really pulled it all, they look fantastic. And great job on QVC, since I’m in Canada I had to watch it online. Great hour!

    1. Seriously! Such nerve. :) Thank you!

  3. March 25, 2011

    You had me at coconut… these look fabulous!

    1. That’s my husband and son too, anything with coconut! Thanks!

  4. March 26, 2011

    Beautful job, Carol! You amaze me with all you do. Truly. We’re definitely cuckoo over coconut in our house and while hubby’s favorite is my crustless coconut pie … I know he woudn’t turn these down. I bet your guests were impressed. Thanks for the tip on not using arrowroot and coconut milk together. I didn’t know that.

    You were fabulous on QVC … definitely the best part of the show!


    1. Thank you Shirley! It was exciting to be part of their first ever gfree hour and I hope they do more, they are such a retail giant it can’t do anything but help raise awareness. Thanks for all your support!

  5. March 26, 2011

    You know you have condemmed yourself to supply awesome desserts for the rest of you life now, don’t you? Lucky you make such good ones like these! Yumm…

    1. Guess I will have to come to terms with it huh? :) Thank you!

  6. March 26, 2011

    Wow, it seems you have had the busiest few days ever! Congratulations on your new book, it looks and sounds wonderful, and has been added to my ever-growing amazon wish list ;-)
    I love everything coconuty, so these sound just perfect. Many thanks for another great recipe.

    1. Thank you!

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  9. These tarts look so yummy, Carol. Could be because I am cuckoo for coconut. I had some of those Kinnikinnick Graham Crumbs, but they were so good they didn’t last long enough for me to bake with them. My youngest made pumpkin pie sundaes with them by layering pumpkin and vanilla ice cream with the crumbs. It was actually very tasty. Yay! Your QVC appearance was a success. You were so adorable surrounded by all those fabulous desserts.

    1. Thank you so much my friend!

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  11. Jesica Ronning
    March 31, 2011

    You are just amazing! I am looking forward to making these soon! My family loves your recipes! This is by far the best GF website! :)

  12. April 3, 2011

    Such an easy and tasty recipe. Served it for a dinner party. My gluten tolerant guest were surprised at how wonderful this dessert tasted and that it was GF. Love your site. Wish you continued success.
    P.S. I’ve got you linked to my blog site.

  13. Jesica Ronning
    April 8, 2011

    These are in the fridge getting ready for date night tonight! :) My sons ate the leftover filling and loved it!

  14. Jesica Ronning
    May 9, 2011


  15. August 16, 2011

    i can’t believe how easy this was to make. I made it on the weekend and they loved it. Also shared the link on my blog post:

  16. Christina S.
    January 27, 2012

    Do you think you could sub the GF graham cracker crumbs for say almond meal that is a crumbly texture? I am trying to cut out all grains/wheat. Also could honey sub for the brown sugar? Would I need to lessen the other amounts of liquid as a result? Sounds delish…

    1. January 27, 2012

      Yes, almond flour would work great. You may want to add a tablespoon of agave to the crust if you like it sweeter and a pinch of salt. And yes, you can use honey, agave or coconut sugar in place of the brown sugar. It is such a small amount I don’t think you need to make any other adjustments. Homey will give you a more disticnt flavor than agave or coconut sugar.

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