Fig and Coconut Tartlets

A fresh fig is a luxury.

It’s obvious I love fruity desserts, but I always shy away from baking fresh fruit because it tastes so decadent just as it comes. My solution? No-bake desserts.


The first time I tried a fresh fig, I was working on a farm in Italy. We climbed ladders and jumped fences to twist them off their tree branches and toss them into huge white buckets. We knew they were ready to be picked when the bottoms were squirting out a thick, sticky sap.

The first time I bit into a fresh fig, I recoiled in shock. The inside looked like an alien. The bright red center was swimming with weird tentacles. But the taste….oh, the taste, of that smooth, flavourful fig in Italy will be forever stored in my memory.

Why someone ever had to turn such a succulent fruit into a cardboard bar to sell in grocery stores, I will always wonder.

These tartlets are a spin-off of my Mango Mint Tartlets that were such a hit with my family and friends. This time, I satisfied my coconut addiction by adding coconut to the crust and the filling.

Somehow my changes made the tarts even easier to make. Bonus.

The crust is simple with only three ingredients: almonds, shredded coconut, and dates. Be sure to soak the almonds overnight to increase their digestibility and make the blending process even faster.

The filling is simply coconut whipped cream, naturally sweet with no added sweeteners. I thought about drizzling some honey over the fresh figs, but realized it was unnecessary. Experience the sweetness of fig by itself and you will be pleasantly surprised.

You’ll probably have some leftover coconut whipped cream. You should definitely use it as a pancake-topper. Or smoothie-topper. Or plunk yourself down with a bowl and a spoon. No judgment here.

Fig and Coconut Tartlets

Author: Palette Dining
Prep time: 40 mins
Total time: 40 mins
Serves: 12 tartlets
Please read the entire recipe before beginning. Preparation begins the night before.


  • [i]Crust[/i]
  • ¾ cup almonds, raw & soaked overnight
  • ¾ cup dates
  • ½ cup coconut, shredded, dried, & unsweetened
  • [i]Filling[/i]
  • 1 can (398 ml) full-fat coconut milk, chilled overnight.
  • 3-4 figs


  1. [b]The night before[/b], place the almonds in a bowl and cover with water. Place in the refrigerator to soak the almonds overnight. Place the can of coconut milk in the fridge to chill overnight
  2. [b]The next day[/b], line two mini-muffin tins with plastic wrap.
  3. Take out the almonds. Rinse, drain, and pat dry with a paper towel. Place in a food processor with the dates and coconut.
  4. Process the crust until sticky paste forms. Add a few more dates if the crust is not sticky enough. Spoon out the crust and form into balls (about 1 heaping teaspoon per muffin cup). Press the balls into the muffin cup, smoothing the crust up around the sides.
  5. [b]Make the coconut whipped cream[/b]: Take out the can of coconut milk from the fridge. Carefully scoop off the top fatty layer, leaving all of the watery liquid inside the can. In a medium-sized mixing bowl, whip the coconut milk with beaters until light and airy (about 20-30 seconds)
  6. Spoon or pipe the coconut whipped cream into each muffin cup. Slice the figs into small slices and place one or two slices in each muffin cup. Refrigerate tarts until ready to serve.

Related Posts from Palette Dining:
Mango Mint Tartlets

Lemon-Lime Tropical Tart

Blushing Coconut Flour Smoothie

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