Dessert/ Snacks

Coconut Whipped Cream Berry Tart

Summer has officially arrived. It’s not often we get weather like this in Ireland! This is probably the only time I don’t have my usual appetite outside of being sick. All I want to eat are cold things, all the fruit, yogurt of the coconut variety, coconut cream, overnight oats…. dare I say chocolate isn’t even that appealing at the moment!

This tart is an absolute cinch to make. A simple oat base which is almost like a giant oat cookie; note to self, I must use the same recipe to make jumbo chewy crispy oat cookies SOON.

Topped with Nature’s Charm Coconut Whipping Cream, it’s so handy, lightly sweetened, ideal for whipping and you don’t need to add anything else to it prior to laying it on thick.

I went with strawberries and raspberries but you could use whatever berries you prefer or have an abundance of. A little maple, agave or brown rice syrup and you’re good to go. Whether it’s just to have on hand as a treat for yourself, or maybe you’re having a little barbecue or picnic gathering, this one is a great and simple way to add a something delicious and beautiful to the food offering.

This is not a sponsored post, recipe created for Nature’s Charm.

Coconut Whipped Cream Berry Tart

Print Recipe
By Serves: 8 Prep Time: 15 minutes Cooking Time: 15 minutes


  • **For the Base**
  • 200g jumbo oats
  • 30g plain flour, gluten free if necessary
  • 120g vegan butter or coconut oil, melted
  • 100g soft brown sugar or coconut sugar
  • Pinch of salt
  • **Toppings**
  • 1 can of Nature’s Charm Coconut Whipping Cream, chilled overnight
  • 3 tbsp raspberry or strawberry jam
  • 1 cup of fresh strawberries sliced
  • 1 cup of fresh raspberries
  • 1 tbsp of agave or maple syrup, optional



Preheat your oven to 180C (350F).


Mix together all base ingredients. Place onto a baking paper lined tray and form whatever shape you desire. I made mine into an oval and it was about 1 inch thick.


Bake in the preheated oven for 15 minutes.


Remove and allow to cool.


Remove coconut whipping cream from the can, pouring off any water from the top.


Whisk to soft peaks with an electric whisk or using electric beaters.


Spread coconut cream over the cooled base.


Add dollops of jam and swirl with a knife to distribute.


Top with berries and a touch of maple syrup or agave syrup. Serve immediately or store in the fridge for up to 24 hours.

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