Tropical Coconut Passion Fruit Mango Tart 

This tropical dessert is absolutely delicious, the combination of the tropical fruits with the creamy coconut flavor makes for a very vibrant, light, and sweetly refreshing bite, one after another.


makes 9”round pan


1-1/2 c Banana Chips 

1/2c Almonds

1 c Medjool Dates, Softened (approximately 8 each)

1/8t Sea Salt


2c Cashews (pre-soaked, drained)

1 ea Coconut Cream 12oz can (see below for substitution*)

1c Mango (frozen chunks)

1 ea Passion Fruit, large

3/4c Water

1/3c Agave Nectar

1t Vanilla Extract


2 ea Mango, fresh (peeled, sliced)

1 ea Kiwi, fresh (peeled, sliced)

6 ea Strawberries, fresh (halved)

8-10 ea Blackberries, fresh (halved)

Passion Fruit Pulp


-Cutting Board

-Chef’s Knife

-Kitchen Towel

-Measuring Cups

-Measuring Spoons

-9” Non-stick Round Spring Form Pan


-Food Processor

-Rubber Spatula


-Off Set Spatula

-Fine Mesh Strainer

-Tasting Spoon

In a food processor pulse almonds and banana chips until mixture forms small granular crumble. Add sea salt and dates. Pulse until mixture begins to come together. Test mixture by grabbing a small bit with your hands and press it between your fingers. If mixture holds together without out falling a part with little effort. it is ready.

Transfer mixture into baking pan/molding pan. Press the crust mixture firmly at the bottom of the pan evenly. Set aside in the refrigerator.

For the filling, cut passion fruit in half and spoon the pulp into water. Mix together and strain the mixture through a fine mesh strainer, Set pulp aside and pour liquid onto drained cashews.

Blend all remaining ingredients along with cashews in passion fruit liquid together in a high speed blender until smooth. Very smooth. Pour cream on top of crust.

Arrange fresh sliced fruits on top and top with passion fruit pulp.

Refrigerate approximately 4 hours or until tart is completely set. Slice and serve.

*For coconut cream substitution, store two cans of coconut milk at room temperature, do not shake. Allow for 1 day to stand that the cream may separate from the coconut water. Refrigerate overnight. Open coconut milk and spoon cream from the top of each can and reserve the coconut water for another application.

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