Gluten-Free Summer Strawberry Coconut Tart

Desserts, Healthy, Quick and Easy, Spring, Summer

I realize that I kinda owe you an apology because before this recipe I realize I’ve never really posted gluten-free desserts. For me they’ve always been a challenge, mainly because I can eat gluten so I’ve never really taken the time to understand gluten-free baking. Also, the recipes I usually come across are annoying looking. Too many ingredients, xanthum gum, etc. Like, it feels like I need a million ingredients, ones I probably won’t use again.

SO, when I opened Sweet Laurel by Claire Thomas and Laurel Gallucci, I was pleasantly surprised with how easy the recipes seemed. Their book is full of grain-free desserts, all of which are made with minimal amount of ingredients. I settled on this almond crusted strawberry coconut cream tart because it was as simple as can be and your girl looooves coconut.

This tart is SO simple to throw together. The only prep is to make sure you have a can of coconut in the fridge so it’s super chilled because the filling is coconut whipped cream.

The tart shell, which I was skeptical about not gonna lie, was delicious. It’s made from almond flour and coconut oil so it’s nutty and crispy. I loved it. The filling is just the whipped coconut cream with a bit of maple syrup for sweetness and then it’s topped with beautiful strawberries.

That’s it! SO simple.

Gluten-Free Summer Strawberry Coconut Tart

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 1 (9-inch) tart
Calories: 310kcal
Gluten-free crust made from almond flour, paired with fluffy coconut whipped cream and fresh berries. Easy gluten-free dessert! 


Gluten-Free Tart Shell

  • 2 tablespoons coconut oil, solid, plus more for greasing the pan
  • 2 cups plus 2 tablespoons almond flour
  • 1/4 teaspoon sea salt or Kosher salt
  • 1 tablespoon maple syrup
  • 1 large egg

Coconut Whipped Cream + Toppings:

  • 2 13.5 ounce cans of full-fat coconut milk, refrigerated for at least 6 hours
  • 2 tablespoons maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 cups of strawberries, halved and sliced
  • 1/4 cup raspberries
  • A few chamomile flowers, as garnish, this is optional


To Make the Gluten-Free Tart Shell:

  • Preheat the oven to 350 degrees F. Generously grease a 9-inch tart pan with coconut oil.
  • In a food processor fitted with the chopping blade, pulse the flour and salt until combined. Add the coconut oil, maple syrup, and egg and blend until the mixture forms a ball.
  • *If you don’t own a food processor, you can make this in a large bowl, you just have to get your hands in there to mix it thoroughly.
  • Lightly press the dough into the tart pan and make sure it goes up the sides of the tart shell is in an even as layer as possible.
  • Transfer to the oven to bake for 10 to 12 minutes, until light golden brown. Remove crust from the oven and allow to cool completely.

To Make the Coconut Whipped Cream:

  • Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat ht coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be saved for drinking later.
  • Using a rubber spatula, slowly fold in the maple syrup and vanilla.

To Assemble;

  • Spoon the whipped cream into the center of the tart shell and spread around so it’s in an even layer. Add the sliced strawberries and raspberries and chamomile flowers, if using. This is the best the same day it is made but the crust can be made up to a week ahead of time and stored, well wrapped, in the fridge.
CuisineAmerican, English
Keywordcoconut whipped cream, gluten-free, gluten-free baking, strawberry tart
Nutrition Facts
Gluten-Free Summer Strawberry Coconut Tart
Amount Per Serving (6 g)
Calories 310 Calories from Fat 90
% Daily Value*
Fat 10g15%
Cholesterol 5mg2%
Sodium 10mg0%
Potassium 120mg3%
Carbohydrates 5g2%
Fiber 5g21%
Sugar 10g11%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Recipe from Sweeet Laurel Cookbook by Laurel Gallucci + Claire Thomas

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Leave a Reply

  • Reply Poe May 11, 2018 at 11:01 am

    Lovely photographs and i love the simplicity of the tart. Do you think there is an alternative flour that might work? I find that oat flour tends to get soggy, but i don’t think regular white or whole wheat flour will end up solidifying with only 2 tablespoons for oil, so I am not entirely sure?

    • Reply Adrianna Adarme May 11, 2018 at 9:22 pm

      Hmm..unfortunately these ratios are specifically for almond flour. I think if you’d like to use just a normal pie crust, then you can use this recipe:

      • Reply Poe May 12, 2018 at 7:56 am

        Thank you for the help! I would totally try out that recipe and in the meantime I will keep an eye out for almond flour. There has to be some online at the least.

        • Reply Adrianna Adarme May 12, 2018 at 11:31 am

          not sure where you live but almond flour is super readily available! it’s a little pricey but definitely available at most grocery stores.

  • Reply Preeti Gautam May 12, 2018 at 1:06 am

    The recipe looks damm tasty. i like the texture and colours of your recipe. Will definitely try to make this recipe. Thanks for sharing with us.

  • Reply Margot June 2, 2018 at 5:36 pm

    Hi Adrianna!

    Love this great, easy GF dessert! However, I cannot get my coconut milk to thicken! I used the chilled solids, maybe a little bit of water snuck in somehow? Did I over mix? I can’t have under beat it, spent like 15 minutes trying to get it thick with a hand-mixer. It was looking ok but as soon as I added the maple syrup and vanilla, it immediately went back to soup. Any advice? If there’s no fix, I’d recommend switching to whipping cream for this next time.

    Thanks! 😀

    • Reply Adrianna Adarme June 11, 2018 at 12:53 pm

      are you sure you’re using full-fat coconut. if you’re using light then the solids won’t beat into fluffiness.

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  • Reply Maddie August 11, 2018 at 9:20 pm

    What kind of coconut milk do you use? I always try these recipes with whipped coconut milk and I can never get mine to thicken. It just turns into a crumbly mess. I typically use Trader Joe’s full fat canned coconut milk.

    • Reply Adrianna Adarme August 14, 2018 at 9:29 pm

      never use trader joe’s–i hear it never works. i used thai kitchen and it worked. 🙂

  • Reply Sukari S August 25, 2018 at 4:13 pm

    Looks wonderful! Is there a substitute for the coconut products? I have a loved one that isn’t fond of coconut flavor.

    • Reply Adrianna Adarme August 25, 2018 at 4:17 pm

      i haven’t made it any other way so i’m sorry i can’t say for certain. 🙂