Easy No-Bake Matcha Coconut Cream Tart Recipe
Easy No-Bake Matcha Coconut Cream Tart – A creamy, dreamy matcha delight with no oven required! After making this tart dozens of times, I’ve discovered the trick to the perfect texture. The crispy tart shell contrasts beautifully with the creamy, melt-in-your-mouth matcha filling. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Crab Rangoon Pinwheels with Puff Pastry and Creamy Gorgonzola Truffle Mushroom Sauce for Pasta.
Why This Easy No-Bake Matcha Coconut Cream Tart Recipe Is Pure Comfort
- Creamy, dreamy matcha flavor in every bite
- No oven required – perfect for summer or busy weeknights
- Impress your guests with this elegant, yet easy dessert
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.
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 can (14 oz) coconut cream
- 1/2 cup granulated sugar
- 2 tbsp matcha powder
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/4 cup powdered sugar (for dusting)
- Optional: Fresh berries
- Optional: Toasted coconut flakes
- Optional: Matcha powder, for dusting
📝 Ingredient Notes
- coconut cream: Ensure the can is well-shaken before using.
🛒 Tools & Equipment I Recommend
- High-quality matcha powder — Ensures rich, vibrant 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, melted butter, and salt. Press into a 9-inch tart pan. Chill while preparing the filling.
- Make the filling: Blend coconut cream, sugar, matcha, and vanilla until smooth. Pour into the chilled crust.
- Chill and serve: Chill for at least 4 hours or overnight. Dust with powdered sugar and serve with fresh berries.
Cook's Tips for Perfect Easy No-Bake Matcha Coconut Cream Tart Recipe
- Common mistake and fix: Using canned coconut milk instead of coconut cream can result in a runny filling. Ensure you're using coconut cream.
- Tip: For a firmer filling, refrigerate the tart for at least 6 hours or overnight.
- Tip: To prevent the crust from sticking, press a piece of parchment paper into the bottom before adding the filling.
Storing & Reheating Easy No-Bake Matcha Coconut Cream Tart Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 5 days Make-ahead tip: Prepare the crust up to 1 day ahead and the filling up to 2 days ahead.
Freezing Easy No-Bake Matcha Coconut Cream Tart Recipe
Not recommended
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not recommended
Recipe Notes
- Chef tip: For a deeper flavor, use culinary-grade matcha powder.
- Best substitution: Substitute graham crackers with crushed cookies or biscuits for a different flavor.
- Make-ahead: Prepare the crust and filling separately, then assemble just before serving.
- Scaling: This recipe can be halved or doubled to fit different pan sizes.
- Troubleshooting: If the filling is too thick, add a tablespoon of coconut milk and blend again.
Want to level up this recipe?
High-quality tart pan — Ensures even baking and easy removal of the tart → Check price on Amazon
Easy No-Bake Matcha Coconut Cream Tart Recipe
Ingredients
Main Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 can (14 oz) coconut cream
- 1/2 cup granulated sugar
- 2 tbsp matcha powder
- 1 tsp pure vanilla extract
Seasonings
- 1/4 tsp salt
- 1/4 cup powdered sugar (for dusting)
Optional Toppings
- Fresh berries
- Toasted coconut flakes
- Matcha powder, for dusting
Instructions
- Prepare the crust: Mix graham cracker crumbs, melted butter, and salt. Press into a 9-inch tart pan. Chill while preparing the filling.
- Make the filling: Blend coconut cream, sugar, matcha, and vanilla until smooth. Pour into the chilled crust.
- Chill and serve: Chill for at least 4 hours or overnight. Dust with powdered sugar and serve with fresh berries.
Notes
- Chef tip: For a deeper flavor, use culinary-grade matcha powder.
- Best substitution: Substitute graham crackers with crushed cookies or biscuits for a different flavor.
- Make-ahead: Prepare the crust and filling separately, then assemble just before serving.
- Scaling: This recipe can be halved or doubled to fit different pan sizes.
- Troubleshooting: If the filling is too thick, add a tablespoon of coconut milk and blend again.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days
- Freezer: Not recommended
- Oven reheat: Not necessary
- Microwave reheat: Not recommended
- Make ahead: Prepare the crust up to 1 day ahead and the filling up to 2 days ahead.
Nutrition Per Serving
- Calories: 270
- Protein: 2g
- Fat: 20g
- Carbs: 25g
- Fiber: 2g
- Sugar: 12g
- Sodium: 120mg
- Cholesterol: 0mg
- Sat. Fat: 16g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Matcha Coconut Cream Tart Recipe FAQs
Yes, you can substitute granulated sugar with powdered sugar or a sugar substitute, adjusting the quantity as needed.
Ensure you're using coconut cream, not coconut milk. If the filling is still runny, refrigerate it for a longer period.
While you can freeze the filling, the crust may become soggy upon thawing. It's best to make and serve fresh.
No, this recipe is specifically designed for no-bake preparation.
You can use a pie dish, springform pan, or even individual ramekins for a different presentation.
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!
