Easy No-Bake Matcha Coconut Cream Tart Recipe
Easy No-Bake Matcha Coconut Cream Tart – A creamy, dreamy, and perfect no-bake dessert that’s ready in just 30 minutes. After making this many times, I’ve discovered the trick to a smooth, velvety filling is to temper the eggs. This keeps the texture light and fluffy, not dense or grainy. The warm, golden color and fresh, earthy matcha flavor will make your kitchen feel cozy and inviting. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Baked Cinnamon Banana Fritters with Honey Drizzle and Korean BBQ Meatball Rice Bowls Easy Weeknight Dinner.
Why This Easy No-Bake Matcha Coconut Cream Tart Recipe Is Pure Comfort
- Perfect for matcha lovers
- No oven required
- Creamy, dreamy texture
- Ready in just 30 minutes
- Impress guests with this elegant 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.
- Matcha powder
- Coconut cream
- Heavy cream
- Eggs
- Sugar
- Salt
- Graham cracker crust
- Matcha powder
- Vanilla extract
- Optional: Fresh berries
- Optional: Whipped cream
- Optional: Toasted coconut flakes
📝 Ingredient Notes
- Matcha powder: High-quality matcha powder is key for a vibrant color and rich flavor.
🛒 Tools & Equipment I Recommend
- High-quality matcha powder — Vibrant color and rich flavor → See on Amazon
- Instant-read thermometer — Prevents overcooking and ensures perfect texture → See on Amazon
How to Make Easy No-Bake Matcha Coconut Cream Tart Recipe
- Step 1: In a medium saucepan, combine coconut cream, heavy cream, sugar, and salt. Heat over medium heat until sugar dissolves and mixture is hot but not boiling.
- Step 2: In a separate bowl, whisk together eggs and matcha powder until smooth. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.
- Step 3: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170°F).
- Step 4: Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in vanilla extract. Let it cool to room temperature, then cover and refrigerate until cold.
- Step 5: Pour the chilled filling into a graham cracker crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
- Step 6: Once set, remove from the refrigerator and let it sit at room temperature for 10-15 minutes before serving. Top with fresh berries, whipped cream, or toasted coconut flakes if desired.
Cook's Tips for Perfect Easy No-Bake Matcha Coconut Cream Tart Recipe
- Common mistake and fix: Avoid overcooking the filling. If it gets too thick, it will become grainy. Use an instant-read thermometer to ensure it doesn't go above 170°F.
- Substitution tip: You can substitute the graham cracker crust with a pre-made pie crust or a homemade cookie crust for a different flavor.
- Make-ahead tip: This tart can be made up to 2 days ahead. Store it in the refrigerator until ready to serve.
Storing & Reheating Easy No-Bake Matcha Coconut Cream Tart Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days Make-ahead tip: Can be made up to 2 days ahead
Freezing Easy No-Bake Matcha Coconut Cream Tart Recipe
No need to freeze
How to Reheat Without Drying It Out
Oven: No need to reheat Microwave: No need to reheat
Recipe Notes
- Chef tip: For a smoother filling, strain the mixture through a fine-mesh sieve after cooking.
- Best substitution: You can substitute the matcha powder with instant coffee for a mocha-flavored tart.
- Make-ahead: This tart can be made up to 2 days ahead. Store it in the refrigerator until ready to serve.
- Scaling: This recipe can be doubled to make a larger tart.
- Troubleshooting: If the filling doesn't thicken enough, you can cook it a bit longer. If it becomes too thick, it will become grainy. Use an instant-read thermometer to ensure it doesn't go above 170°F.
Want to level up this recipe?
High-quality graham cracker crust — Saves time and adds a perfect crunchy texture → Check price on Amazon
Easy No-Bake Matcha Coconut Cream Tart Recipe
Ingredients
Main Ingredients
- Matcha powder
- Coconut cream
- Heavy cream
- Eggs
- Sugar
- Salt
- Graham cracker crust
Seasonings
- Matcha powder
- Vanilla extract
Optional Toppings
- Fresh berries
- Whipped cream
- Toasted coconut flakes
Instructions
- Step 1: In a medium saucepan, combine coconut cream, heavy cream, sugar, and salt. Heat over medium heat until sugar dissolves and mixture is hot but not boiling.
- Step 2: In a separate bowl, whisk together eggs and matcha powder until smooth. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs.
- Step 3: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170°F).
- Step 4: Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in vanilla extract. Let it cool to room temperature, then cover and refrigerate until cold.
- Step 5: Pour the chilled filling into a graham cracker crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
- Step 6: Once set, remove from the refrigerator and let it sit at room temperature for 10-15 minutes before serving. Top with fresh berries, whipped cream, or toasted coconut flakes if desired.
Notes
- Chef tip: For a smoother filling, strain the mixture through a fine-mesh sieve after cooking.
- Best substitution: You can substitute the matcha powder with instant coffee for a mocha-flavored tart.
- Make-ahead: This tart can be made up to 2 days ahead. Store it in the refrigerator until ready to serve.
- Scaling: This recipe can be doubled to make a larger tart.
- Troubleshooting: If the filling doesn't thicken enough, you can cook it a bit longer. If it becomes too thick, it will become grainy. Use an instant-read thermometer to ensure it doesn't go above 170°F.
Storage
- Fridge: Store in the refrigerator for up to 5 days
- Freezer: No need to freeze
- Oven reheat: No need to reheat
- Microwave reheat: No need to reheat
- Make ahead: Can be made up to 2 days ahead
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 25g
- Carbs: 30g
- Fiber: 1g
- Sugar: 25g
- Sodium: 120mg
- Cholesterol: 100mg
- 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, this tart can be made up to 2 days ahead. Store it in the refrigerator until ready to serve.
The filling became grainy because it was overcooked. Use an instant-read thermometer to ensure it doesn't go above 170°F.
No, this tart does not freeze well. It's best to store it in the refrigerator.
No, this is a no-bake recipe. The filling sets in the refrigerator.
Store the tart in the refrigerator for up to 5 days.
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!
