Vegan Strawberry Tart
This vegan strawberry tart is a no-fuss summer dessert built on a buttery graham cracker crust, a fluffy whipped coconut cream layer, and a pile of fresh strawberries on top. It is refreshing, lightly sweet, and completely dairy-free, which makes it my go-to when strawberries are in season and I want something that looks impressive without a lot of work. Give it a try and I am sure you will not regret it.
Why I keep coming back to strawberries
You already know I love strawberries. I have talked a lot on this blog about my love for this wonderful fruit and how it reminds me of summer, childhood, and carefree times. My opinion is that strawberries are so delicious and versatile that you can include them in basically any dessert variation, and I always find ways to work them into something sweet. I figured I should get the most out of them while they are in season by making a simple dessert that is sure to impress. If you would rather bake them into something with a fruit-forward custard base, my vegan fruit tart works too, and there is also a vegan strawberry cheesecake if you want to lean fully into strawberry season.
I chose to make this tart vegan for obvious reasons: I hate cruelty among animals, and, well, we should all try to consume just a little bit less dairy from time to time. I know tart crusts are feared by a lot of people, but believe me when I tell you there is no reason for that. This one comes together in a food processor and presses into the pan with your fingers, so there is no rolling and no chilling of dough required.
The ingredients that make it work
There are only a handful of components here, so each one matters. The crust is vegan graham crackers, a little sugar, and melted vegan butter. Once the crackers are processed to fine crumbs, the melted butter is what binds everything and lets the crust hold its shape after baking.
The topping is the part people ask about most. It uses full-fat coconut milk chilled overnight so the thick cream separates from the watery liquid at the bottom of the can. You scoop out only that firm cream, which whips up into a light, mousse-like layer. Tapioca powder helps stabilize it so it holds on the tart, powdered sugar sweetens without any grittiness, and pure vanilla extract rounds out the flavor. For the strawberries, choose fruit that is ripe and fragrant but still firm, since soft berries will weep and make the surface watery.
A few tips for the best texture
- Chill the coconut milk cans a full 24 hours and do not shake them. The cream needs to be cold and set so it separates cleanly and whips instead of staying runny.
- Let the baked crust cool completely before adding the cream. A warm crust will melt the coconut layer and turn it greasy.
- Add the tapioca and powdered sugar gradually while the mixer is running so the cream stays smooth and airy.
- Top with the strawberries as close to serving as possible so they stay bright and do not release too much juice into the cream.
Make-ahead and storage
This tart is meant to rest, so it fits nicely into a make-ahead plan. After you assemble it, refrigerate it for about one hour or overnight so the coconut cream firms up and the flavors settle. It keeps well covered in the fridge for two to three days, though the crust softens a little over time and the strawberries are at their prettiest on day one. If you want to prep in stages, you can bake the crust a day ahead and whip the coconut cream when you are ready to assemble. I would not recommend freezing it, since the coconut cream layer changes texture once thawed.
If you like this style of easy, dairy-free sweet, you will probably enjoy my other vegan no-bake desserts and lighter vegan desserts for the warmer months. On a hot day I also love a scoop of one of my vegan ice creams on the side, or a vegan chocolate milkshake to go with a slice.
Make it your own
Once you are comfortable with the base, this tart is easy to adapt. Swap the strawberries for other summer berries or a mix, or fold a spoonful of jam into the cream for extra fruitiness. If you love strawberry desserts, there is no shortage of ways to keep going: I always love to see your kitchen creations, so if you have got yourself some nice, fresh strawberries, I hope you are going to put them to good use with this refreshing summer tart. Give my version a try and see if you like it, then come back and rate the recipe and drop a comment telling me how your coconut cream whipped up and whether you piled the berries as high as I do.
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Vegan Strawberry Tart
Ingredients
For the crust:
- 10 vegan graham crackers
- 2 Tbsp sugar
- ⅓ cup vegan butter melted
For the filling:
- 2 cans coconut milk chilled overnight (cream of)
- 1 Tbsp tapioca powder
- 3 Tbsp sugar powder
- ½ tsp pure vanilla extract
For the topping:
- ½ cup fresh strawberries chopped
- 1 tsp graham crackers crushed
Instructions
- Preheat oven to 180 C.
- In a food processor, process graham crackers until finely crushed.
- Add sugar and melted butter and combine until incorporated.
- Transfer the mix to the baking shape and press with your fingers to shape it as you like.
- Let bake in the oven for about 10 minutes.
- Meanwhile, in a bowl, add the coconut cream.
- Mix with an electric mixer until whipped cream texture, continue mixing and add tapioca, sugar powder, and vanilla.
- Let the baked crust completely cool, add whipped coconut cream, and top with strawberries.
- Sprinkle with crushed crackers.
- Refrigerate about one hour or overnight.
Frequently Asked Questions
Yes. The crust uses vegan graham crackers and vegan butter, and the creamy topping is made from chilled full-fat coconut milk rather than dairy cream. There are no eggs, milk, butter, or honey in the recipe, so it is fully plant-based.
Chilling full-fat coconut milk for at least 12 to 24 hours lets the thick cream separate and firm up at the top of the can, away from the watery liquid at the bottom. You scoop out only that solid cream, which is what whips into a light, stable topping. If the can is warm or shaken, the cream will not separate and it will stay runny.
The tapioca powder helps stabilize and lightly thicken the whipped coconut cream so it holds its shape on the tart instead of loosening. Add it gradually while the mixer is running so the cream stays smooth and airy.
Yes, it is a good make-ahead dessert. Assemble it and refrigerate for about one hour or overnight so the coconut cream sets and the flavors settle. You can also bake the crust a day in advance and whip the cream when you are ready to assemble. For the freshest look, add the strawberries close to serving.
Stored covered in the refrigerator, the tart keeps for about two to three days, though the crust softens a little over time and the strawberries look best on the first day. I do not recommend freezing it, because the whipped coconut cream layer changes texture once thawed.
The crust does get a short bake of about 10 minutes at 180 C so it firms up and holds together when sliced. The topping is no-bake: you simply whip the chilled coconut cream, spread it over the fully cooled crust, add strawberries, and refrigerate to set.
So easy and delicious, yum!!! I actually made 3 of them and everyone loved them! 🙂