4 Ingredient Itty Bitty Strawberry Coconut Tarts

I’m constantly wracking my brain over what treats I can make that Kevin will actually like.

He’s a simple guy.

No dried fruit, no bananas, and definitely no lentils or crazy spices!

Meat is good, MEAT is even better, and chocolate? Well, that’s a definite win.

But I wanted to do something different this time.

What’s a girl to do?

I wanted to make…

Something quick.

Something that tasted fantastic, but not too crazy.

Something bite sized.

Something… healthy [because all that meat is just no good!]

4 Ingredient Itty Bitty Strawberry Coconut Tarts
Recipe type: Gluten free, Dairy free, Sugar free, Yeast free
Prep time: 
Cook time: 
Total time: 
Serves: 24 itty bitty tarts
Pump up the coconut in you life with these perfectly sized morsels of strawberry and coconut. With just 4 simple ingredients, it’s an easy recipe to whip up in a jiffy and will leave your family begging you for more. Inspired by: Michael Smith
Coconut Tart Shells
Strawberry Coconut Cream
  1. To make the coconut tart shells: Preheat oven to 350F and oil two – 12 mini muffin pans with coconut oil [I used the silicon kind, so no oiling was necessary]. Whisk egg whites lightly and stir in coconut. Drop a large spoonful of coconut mixture into each cup, pushing it evenly into the bottom and up the sides. Bake for 8-10 minutes, or until golden brown. Let cool in muffin pan.
  2. To make the strawberry coconut cream: Melt the coconut butter by placing it in the microwave or soaking the coconut butter jar in a hot water bath until butter is melted. Place coconut butter in a small bowl and mix in strawberries [it will seize up a little bit, just keep warm]. Drop into cooled shells by the teaspoon and allow to set in the fridge.
  3. Remove cold tarts from the muffin pans and serve.
They keep fairly well at room temperature but begin to melt at around 77F.

View Nutritional Information (once on page scroll down)

By the end of it I wasn’t so happy I’d made these exclusively for Kevin.

Good thing the recipe makes 24, I can stash some and say they fell on the floor.

Do you have multiple diets or food preferences in your house? How do you make sure everyone’s happy?

We do a lot of frozen meal preparation on the weekend so both of us can enjoy a nice lunch/dinner everyday. He get’s his meat, I get my veggies.

Of all the meals you make, what is your partner’s/family’s favorite?

Hmm… I’d have to say Kevin’s favorite is No fuss Jambalaya.

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Comments | Leave Your Comment

  1. I need stock in coconut, too, LOL!!
    I am thinking pumpkin or sweet potato, since it’s fall – such perfect little nibbles! My daughter’s sensitive to egg yolks, but can have whites, so this is a desert she could have “as is! ” and the coconut shells might be nice for sorbet (filled just prior to devouring!)

  2. I made these today substituting Agar Agar for the egg (I have a sensitivity) and using a regular size muffin tin since I don’t have a mini muffin tin. And I learned some things. Agar Agar works pretty well for this, but the shells are still pretty delicate. Next time I think I’ll use a little more Agar. The shells that were shallow, where most of the coconut was on the bottom, were good and strong. And be patient, wait until the shells are completely cooled – they are still delicate when they are warm (I was a little impatient). Cupcake liners would be helpful, too.
    I also learned that if you are using frozen berries you need to let them thaw first. Yeah, I didn’t think it through.
    I have one or two that turned out pretty as a picture. About four just fell apart because I made the shell too thin. I’d love to try some other fillings – raspberry, perchance? Pureed banana?

  3. I am definitely trying this with the strawberries from my garden, this was just what I was looking for, thanks!

  4. Wow!! You are always creating some of the most delicious looking treats! Such a great idea and sounds nice and easy… which means, I should be able to make this lol! Looks divine!

    • Thanks Crystal :) The only challenging part was not eating too many tart shells before I stuffed them with filling haha

  5. I really need to make frozen meals! As a college student (well, for only one more month!) I need quick and easy. Those look so delicious! And so easy to make!

    Question: where could one find coconut butter???

    • Congratulations on (almost) finishing college! I remember feeling so weird when I was finished. You can find coconut butter at any health food store. My favorite brand is Artisana.

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