• Cook with Love and Kosher Salt


coconut tart with chocolate smear (non dairy, flourless and also butter-less))

Rob loved this.  Loved it.  A lot.  He ate slice after slice as it sat on our counter throughout the weekend.  He thought it tasted very rich and creamy despite the lack of butter or cream.  Ali and family too thought delicious – like a Mounds bar.  I’m not a coconut fan, so honestly very hard for me to judge but even to me, it tasted pretty good.  The yummy recipe comes from Mark Bittman’s new cookbook, Food That Matters and wow – what a terrific book!  Thank you mom.  This was very easy to make – a good one to throw together with your kids (or on your own) and serve to guests as well.

The recipe makes one small 9 inch tart.  Feel free to double the recipe and make two if you are baking for a crowd.  Enjoy-

Mark Bittman suggests topping the whole tart with fresh raspberries or cut up strawberries if you want to change it up.

coconut tart with chocolate smear (very slightly adapted from Mark Bittman’s Food That Matters):

2 cups shredded, unsweetened coconut (I used sweetened – all I had in the house)
1/2 cup sugar (if using sweetened coconut add only 1/4 cup sugar)
2 eggs – separated
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
6 ounces bittersweet chocolate, roughly chopped
1 tablespoon sugar
1 cup coconut milk (light is OK too)

Preheat the oven to 350 degrees. In a medium sized bowl, mix, together the coconut, sugar, egg whites, vanilla and salt.  Press the mixture into the bottom and up the sides of a 9 inch tart pan.

Bake until the coconut shell is firm and nicely toasted (nice golden color) about 13-20 minutes – keeping in mind that you will not bake it again.

Meanwhile, in a medium saucepan, combine the chocolate, egg yolks, coconut milk and sugar and place over low heat.  Whisk and cook almost constantly until the chocolate is completely melted and steaming.  Be careful – do not let the mixture boil and separate.

When the tart shell comes out of the oven, spread the chocolate mixture into it.  Let the tart sit and cool – and become firm before cutting and serving.  The tart will keep covered and refrigerated for a day or two (although we kept ours on the counter and it held up pretty well).  Enjoy-

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  1. Amy Land

    9 years ago

    looks amazing…if don’t have a tart pan…do you think a springform could work…or perhaps a mini muffin pan or muffin top pan for individual ones? thanks! Amy

    • Lisi

      9 years ago

      i think the muffin top pan would be the best – just make little wells in each one to put the chocolate smear!

  2. Suzanne

    9 years ago

    Yea! We LOVE a dairy-free dessert. I’ll be making this one this week!

  3. Alisa Fleming

    9 years ago

    That looks like heaven right now! I’ve been craving that chocolate coconut combo.


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