Berry Coconut Tarts with Yogurt

Don’t feel like baking, but craving something sweet? These no bake mini coconut tarts are made with a honey graham cracker crust and Greek yogurt tart filling, then topped with fresh berries and toasted coconut! They’re easy, lightly sweet, and perfect for summer.

You don’t need a tart mold to make these, either. All you need is a muffin tin and some cupcake liners!

They’re also quite adorable, and would make a great no bake treat for summer gatherings or parties. You can decorate them however you like, or swap out the berries for other fruit, like mangos, strawberries, or cherries.

berry coconut tarts with yogurt

Coconut Yogurt Tarts with Berries

I love the subtle, slightly nutty flavor of coconut. It brings to mind tropical islands and sandy beaches. Fortunately, it’s easy to find shredded coconut in grocery stores (in the United States, at least), and I’m always stocked up on it!

It’s an easy ingredient to add to sweet snacks and desserts. In this case, we’re adding it with the yogurt tart filling AND sprinkling toasted coconut on top. (When you toast it, the nutty flavor is accentuated even more. Yum!). Along with ripe berries, honey, tangy Greek yogurt, and graham cracker crust, it’s even more delicious!

Recipe Ingredients

Here’s what you’ll need to throw together these mini no bake tarts:

  • shredded coconut: Unsweetened shredded coconut is added to the filling, and toasted in the oven for topping. (Tip: once you open the bag of coconut, you’ll want to store it in an airtight container in the refrigerator. It’ll stay good longer! You can also freeze it for an even longer shelf life, then thaw it in the refrigerator when you want to use it.)
  • Greek yogurt: Plain Greek yogurt makes up a majority of this healthy tart filling.
  • honey: For sweetness in both the crust and the yogurt filling.
  • vanilla extract: For a hint of vanilla flavor.
  • graham crackers: We’re using crushed graham crackers to make our no bake tart crust.
  • butter: Melted butter (which solidifies when cooled) keeps the crust intact and adds nice flavor. Coconut oil should also work instead.
  • salt: Just a pinch for the crust.
  • berries: We’re topping the tarts with mixed berries for a tasty complimentary flavor to the coconut and yogurt filling.
  • almond extract (optional): This gives the filling a more decadent flavor. Totally up to you if you want to add it!

Looking for another no bake summer treat? Try these chocolate cherry yogurt popsicles!

mini tarts with graham cracker crust topping with berries

How to Make Coconut Tarts with Yogurt

Start by making the tart crust. Place graham crackers in a food processor and process into small crumbs. Then, add honey, melted butter, and a pinch of salt and process again until combined.

Line a muffin tin with cupcake liners. Add 2 heaping tablespoons of crust mixture into each liner. Press down with the tablespoon to compact the crust, making sure to press against the sides as well (to create a tart shape).

Cover the muffin tin loosely with plastic wrap. Place it in the freezer for at least 15 minutes while you make the tart filling.

To make the tart filling, mix together Greek yogurt, shredded coconut, honey, and vanilla extract (and optional almond extract).

Spoon or pipe an equal amount of the filling into each tart shell. Smooth it out on top with a spoon.

If you’re serving the tarts right away, top with fresh berries and toasted coconut (the instructions for that is in the next section). Then, serve! Otherwise, wait to add the berries until you’re ready to serve.

The honey graham cracker crust softens if it sits out at room temperature for too long, so keep these tarts in the fridge until you’re ready to serve them.

How to Toast Coconut in the Oven

To toast coconut in the oven, spread it out in an even layer on a sheet pan lined with parchment paper. Bake at 325 degrees Fahrenheit for around 3 minutes, until it turns golden.

Be sure to watch it very carefully, because it can burn quickly if it’s left in just a little too long!

mini no bake tarts with coconut, yogurt, and berries

Storage & Serving Tips

These mini tarts are best enjoyed the same day they’re made, as the graham cracker crust can get a bit soggy over time. But, they can be stored in an airtight container in the refrigerator for 2-3 days.

I recommend leaving them in the muffin/cupcake liners for a little extra protection if they get jostled. (Plus, it makes them easier to pick up from a container.)

You can also make just the crusts ahead of time, and wait to fill them until you’re ready to serve. (Store the crusts in the refrigerator until then).

a stack of mini berry tarts

No Bake Coconut Tart Toppings

While berries and toasted coconut are delicious here, you can definitely add different toppings instead! Here are a few ideas:

  • other fruit: mango, pineapple, kiwi, strawberries, peaches, banana, etc.
  • chopped nuts: walnuts, pecans, pistachios, etc.
  • drizzle melted chocolate, peanut butter, or almond butter
  • sprinkle with crushed Oreos or granola
mini coconut tarts with yogurt and berries in front of a white and blue striped kitchen towel

These are versatile, easy to make, and perfect for summer. Need I say more? 🙂

If you make these yogurt coconut tarts, I’d love if you shared your thoughts with a rating and comment below!

More desserts made with Greek yogurt:

Berry Coconut Tarts with Yogurt

These no bake mini coconut tarts are made with a honey graham cracker crust and Greek yogurt tart filling, then topped with fresh berries and toasted coconut! They're easy, lightly sweet, and perfect for summer.
Prep Time 25 mins
Total Time 25 mins
Course Dessert
Cuisine American
Servings 12 mini tarts

Ingredients
  

For the tart crust:

  • 10 full sheets graham crackers
  • 4 Tbsp unsalted butter, melted
  • 1 Tbsp honey

For the tart filling:

  • 1 cup plain Greek yogurt
  • ½ cup shredded coconut (unsweetened)
  • 3 Tbsp honey
  • 1 tsp vanilla extract
  • ¼ tsp almond extract (optional)

For topping:

  • cup shredded coconut, toasted* (optional)
  • mixed berries

Instructions
 

  • Make the tart crust: Place graham crackers in a food processor. Process into small crumbs. Add honey, melted butter, and a pinch of salt and process again until combined.
  • Line a muffin tin with cupcake liners. Add 2 heaping tablespoons of crust mixture in each liner. Press down with the tablespoon to compact the crust, making sure the centers slope down and the sides rise up a bit, like a shallow bowl. (Be sure to compress the sides as well.)
  • Cover the muffin tin with plastic wrap and place in the freezer for at least 15 minutes to set.
  • Meanwhile, combine the tart filling ingredients in a medium bowl and mix with a spoon. Once the crusts are set, spoon or pipe an equal amount of filling into each crust. Smooth out on top with a spoon.
  • Top with fresh berries and toasted coconut, and serve! (If not serving right away, store in the refrigerator and wait to add the toppings.)

Notes

*To toast coconut in the oven, spread it out in an even layer on a sheet pan lined with parchment paper. Bake at 325 degrees Fahrenheit for 3-5 minutes, until it turns golden. Watch it carefully, because it can burn quickly!
Note: If you want a sweeter tart filling, use 1/4 cup honey.
Storage Tips: These are best enjoyed the same day they’re made, but you can store them in an airtight container in the refrigerator for 2-3 days. Add the toppings just before you’re ready to serve.
Keyword blueberries, coconut, fruit, no bake, raspberries, tarts

Leave a Comment

Your email address will not be published.

Recipe Rating