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A Berry Delicious Blackberry Coconut Tart Recipe!

Yields1 Serving

Nuts about coconut? Check out this healthy coconut tart recipe, with a burst of tang from blackberries! One thing's for sure, it's berry delicious!

raspberry coconut tart recipe easy baking

 18 coconut cookies
 ½ stick unsalted butter melted and lightly browned
 200 g cream cheeseroom temperature
 1 can of unsweetened coconut cream
 200 g confectioners' sugar
 300 g heavy cream
 2 tbsp lime zestfreshly grated
 3 tbsp lime juicefreshly squeezed
 200 g blackberries
 1 tbsp granulated sugar

Preheat oven to 200°C. Pulse the coconut cookies in the Kenwood Multipro Compact until they turn into fine crumbs.


Add butter and pulse until the mixture holds together.


Scoop out the mixture onto a tart pan and press until it’s flat. Bake for 10 to 12 minutes until golden brown. Cool completely.


Beat cream cheese, coconut cream, confectioners’ sugar with the Kenwood Chefette on medium speed until smooth.


Reduce the speed to low and gradually add heavy cream. Beat until stiff peaks form. Add lime juice and beat again until stiff peaks form.


Spoon out the mixture onto the crust and spread to the edges.


Refrigerate overnight until set.


Toss blackberries with granulated sugar and lime juice. Let it sit for 5 minutes. Sprinkle lime zest before serving.

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