4-Ingredient Itty Bitty Strawberry Coconut 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.

Eating Style: Dairy-free, Gluten-free, Grain-free, Keto, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves: 24


Coconut Tart Shells

  • 2 egg whites
  • 2 cup of shredded coconut

Strawberry Coconut Cream

  • 4 fresh strawberries, blended
  • 1/2 cup coconut butter, melted


  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.

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Nutrition Information Per Serving

  • Calories: 62
  • Calories from Fat: 50
  • Total Fat: 5.6
  • Saturated Fat: 5.1 g
  • Sodium: 8 mg
  • Carbs: 2.5 g
  • Dietary Fiber: 1.3 g
  • Net Carbs: 1.2 g
  • Sugars: 0.9 g
  • Protein: 0.9 g