Raspberry Coconut Tarts

The raspberry coconut tarts are low in carbohydrates and available in the ketogenic version to combine pleasure and health. Here you’ll know how to cook raspberry coconut tarts.

Nutritional Value of Raspberry Coconut Tarts

Lipids     Protein     Carbohydrates
25.7 g         7 g                   6 g

Raspberry Coconut Tarts

Preparation Time: 15 min

Rest: 4 h

Ingredients for six people:

For the dough:

  • 150 g of almond powder
  • 50 g grated coconut
  • 200 g silky tofu or mascarpone
  • 10 g of coconut oil
  • One pinch of salt

For the device:

  • One ripe banana
  • 300 ml of coconut cream
  • 10 g of coconut oil
  • One pinch of cinnamon
  • One pinch of sea salt

For the decoration:

  • 100 g raspberries
  • Baking soda
  • Coconut chips


  • Mix the ingredients of the dough.
  • Then, Grease a pie pan and place the dough in the center of the pan.
  • Spread the dough evenly with the palm of your hand and your fingers.
  • Take care to make it rise on the edges of the mold on at least 2 cm.
  • Place the mold in the freezer, time to prepare the device.
  • Mix the banana, coconut cream, coconut oil, cinnamon, fleur de sel, to a smooth cream.
  • Pour on the dough and return to the freezer 4 hours minimum.
  • Sprinkle raspberries with a pinch of baking soda and reserve in the fridge.
  • Take the tart out of the freezer 10 to 15 minutes before serving.
  • Decorate with raspberries and coconut chips.

Tip: It’s delicious with a coconut whipped cream. To make it happen, place a can of coconut milk overnight in the refrigerator. Whip the frozen part with vanilla.

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