Tropical fruit tart with coconut cream

Kiwi, papaya, and pineapple top this dessert.

Coconut cream is the secret to the light, sweet filling. “If you can’t find it, put a can of full-fat coconut milk in the freezer for a few hours and scoop out the thick cream,” says Julia Heffelfinger, a Denver-based recipe developer. Topped with antioxidant-rich tropical fruit, this tart is the perfect finish to any dinner party.

Serves 8
Prep time: 15 minutes

Photography and styling by Jenny Huang


¼ cup coconut cream
4 cups sliced tropical fruit, such as kiwi, banana, pineapple, and papaya
Toasted coconut chips, for garnish


In a medium bowl, whisk the almond milk pudding with the coconut cream until smooth. (The pudding will be stiff at first.) Spread the pudding in the almond tart crust.
Arrange the fruit on top of the tart. Sprinkle with toasted coconut. If you used a tart pan with a removable bottom, remove the sides. Using a sharp chef’s knife, slice into 8 wedges and serve.