Fragrant pandan coconut tart (vegan, GF, oil-free, no-bake)

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This no-bake vegan recipe highlights fragrant pandan and coconut. It is quite a delicious and aesthetically pleasing dessert!

For this recipe, I used Suncore Foods pandan powder (code: ‘vegamelonSF15’). For variation, you may omit the pandan powder entirely, or use 2 teaspoons (8 grams) of matcha powder.

A 7-inch tart pan with a removable bottom is recommended for this recipe. [I’ve used a tart pan without a removable bottom, but I had to line it with plastic wrap, then freeze the tart crust, then lift the crust from the pan before adding the filling. Otherwise, it is quite difficult to remove the tart from the pan.]

Agar agar powder is necessary for this recipe. The only possible substitution is gelatin (for non-vegans), but I have used gelatin only once in my life (and thus cannot give adequate advice on it).

Many people ask me about substitutions for desiccated coconut in the crust. My answer is always this: you may use any ground nuts or seeds of your choice! The moisture level may vary slightly but will still yield a firm, delicious crust. 

Pandan coconut tart (vegan, GF, oil-free, no-bake)

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Prep Time 25 mins

Chill time 2 hrs

Total Time 2 hrs 25 mins

Course Snacks / Desserts

Servings 1 18-cm tart

Ingredients

  

Crust

• 1 cup rolled oats | 80g
• 1/2 cup desiccated coconut | 40g; or ground nuts / seeds of your choice
• 1/2 cup almonds | 70g; or other nuts / seeds
• 3 tbsp maple syrup | 45g; or other liquid sweetener
• 2 tbsp nut / seed butter | 30g

Filling

• 1 14-oz can full fat coconut milk | 400g
• 2 tbsp lemon juice | 30g; from one lemon (or to taste)
• 2 tsp lemon zest | 4g; from one lemon (or to taste)
• 2 tsp agar agar | 6g
• 1/4 cup maple syrup | 60g; or other liquid sweetener
• 3 tsp pandan powder | 12g; or use 2 tsp (8g) matcha powder

Instructions

• Make the crust: in a food processor, blend all the crust ingredients into a sand-like, slightly sticky mixture. Press into a tart pan with a removable bottom (I used an 18 cm tart pan). Set in the fridge to chill.
• Make the filling: in a pot on medium heat, add the coconut milk. Bring to a simmer, then stir in all the remaining filling ingredients. Whisk until well-combined, then turn off the heat.
• Optionally, pass the liquid mixture through a mesh sieve for a smoother consistency.
• Pour the filling mixture into the prepared tart crust, then place in the fridge for 2+ hours to set before serving.

Keyword Coconut, Dessert, No-bake treats, Oatmeal, Snacks & desserts