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Heavenly Raw Coconut Tartelette

This Raw Coconut Tartelette uses young coconut meat. It’s super creamy and rich, one could say heavenly… and it’s really easy to make!

coconut tartelette

I’m 24 years old and it was only my first time I bought a young coconut! To my defense, they are not really available here, but I spotted them in my favorite asian market lately and I knew I had to take it. I didn’t know that young coconuts had that much more coconut water than older coconuts! Fortunately, a few days ago I watched a video saying that if you shake a young coconut and you don’t hear anything, it’s a good sign. I applied my newly gained knowledge about young coconuts while shopping and I was rewarded with a super healthy young coconut. Yeay!

young coconut

The first step was to cut it open and enjoy the delicious coconut water. But save a little bit less than 1/4 cup for the recipe.

With the soft coconut flesh I made a coconut tartelette. The base is pretty similar to the Raw Cacao Coconut Avocado Tartelette Recipe, but the adapted base in this recipe tastes like marzipan. For the filling the flesh of the young coconut is used. I wasn’t able to cut the coconut in half, so I had to spoon out the flesh through the top. Sharp, huge knives were are you?

coconut tartelette

Heavenly Raw Coconut Tartelette

Elephantastic Vegan
The ingredients given are for 1 tartelette.
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Vegan
Servings 1 tartelette
Calories 697 kcal


Ingredients for the crust

  • 1/3 cup mix of cashews and almonds
  • 1/4 cup shredded coconut unsweetened
  • 1 teaspoon coconut flour
  • 1 teaspoon brown rice syrup

Ingredients for the filling

  • 1/2 cup young coconut meat
  • 1 teaspoon brown rice syrup
  • 1 tablespoon melted coconut oil
  • 1/4 cup coconut water


  • Put all the ingredients for the crust in a kitchen processor and blend until it the mixture starts to form little clumps.
  • Put the crust mixture in the tartelette forms and press it on the bottom and on the sides. It's easier when you use a spoon to press it down.
  • Clean the kitchen processor.
  • Spoon out the young coconut flesh. Put all the ingredients for the filling in the kitchen processor and blend again until it's a smooth cream.
  • Add the filling onto the crust and flatten the surface with a spatula.
  • Put it in the fridge for about 3-4 hours or overnight. The coconut oil will make the filling a little bit harder.
  • Enjoy your heavenly coconut tartelette!


My tartelette dish is Ø 5"/12,5 cm.


Calories: 697kcalCarbohydrates: 49gProtein: 11gFat: 55gSaturated Fat: 35gSodium: 159mgPotassium: 652mgFiber: 8gSugar: 28gVitamin C: 2.8mgCalcium: 30mgIron: 4.3mg
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