Chocolate Coconut Tart (Gluten-Free)


What do you do when you don’t have anything but chocolate and coconut in the kitchen? You make a Chocolate Coconut Tart.

Just 4-ingredients here: chocolate, cream, butter, and coconut. Yes, you read that right. It was literally a product of me having very few items on hand and desperately wanting to make dessert, but not wanting to go to the store. There are times when this happens, and I think there’s no way I can do it. But somehow, I turned four ingredients into this.


I know what you’re thinking; that’s a tiny slice of dessert for Colleen. But this is one rich dessert, so a little goes a long way. The lightness of the pure coconut crust balances it out well. I’m the type of person that doesn’t care for fussing with fancy pie crusts, so I am elated over the ease of this. It’s just coconut and butter, creating a golden, crunchy shell for our rich filling.

Chocolate and coconut is a classic combo, but this way of enjoying it is a refreshing twist. It’s like a sophisticated candy bar, and it’s practically as easy to make this as it is to pick up candy at the store. That’s how we do in the Smart Cookie kitchen.

A Few Tips Before You Get Cooking:

  1. You can make this the night before and let it chill until you’re ready to serve.
  2. Top with chopped almonds for an Almond Joy-like experience.
  3. This has dark flavor. If you’d like a sweeter filling, use all semisweet chocolate.
  4. A caramel drizzle would be delicious.
  5. Coconut goes from perfectly cooked to burnt in a second, so keep an eye on it.
  6. You have to chop the chocolate up finely to get this melting method to work.


Chocolate Coconut Tart
By The Smart Cookie Cook


  • 3 cups shredded coconut
  • 4 tbsp. unsalted butter, melted
  • 12 oz. semisweet chocolate, finely chopped
  • 4 oz. unsweetened chocolate, finely chopped
  • 2 tbsp. light corn syrup
  • 1/2 cup heavy cream


  1. Preheat oven to 350 degrees.
  2. Pulse together butter and coconut in a food processor until it comes together. Transfer to an 8-inch pie dish and gently press down so that it forms to the shape of the dish in an even layer. Bake 8-10 minutes or until lightly golden brown. Let cool completely.
  3. Place finely chopped chocolate in a heat-proof bowl and set aside.
  4. Heat cream in the microwave for 30 second intervals until it starts to simmer. Immediately pour over chocolate and let sit for 2 minutes before whisking together until completely smooth.
  5. Immediately pour into cool pie shell and smooth into an even layer. Let sit for 20 minutes then cover and transfer to fridge to chill for 6 hours or overnight. Slice and enjoy.


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Colleen Bierstine

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