Gluten Free Coconut Yogurt + Peach Tart

posted in: Dessert | 0

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In search of the perfect summer dessert, we stumbled across this recipe last year and have had it in our back pocket ever since. When peach season rolled around, we knew we had to give it a try and this Coconut Yogurt + Peach Tart will live on our go-to list indefinitely.  At 30 min total prep and cooking time, you can’t not make this every night. Gluten Free and using ingredients that we usually have on hand, you can make endless variations depending on which fruit is in season.  We chose to use local peaches and fresh-picked blackberries (thank you mom!)  The crust bakes up in about 15 minutes, makes your kitchen smell like cookies and is perfectly crumbly and crunchy. Paired with the lightly tangy, creamy mix of yogurt and whipped coconut cream, the fresh fruit shines. This dessert pleased everyone from our favorite 2 year old to our friends and family.  If you wanted an even richer experience, you could substitute a large can of coconut cream for the yogurt. Whatever combination you decide, this will surely find its way onto your table more than once this summer!


Coconut Yogurt + Peach Tart - GF

This dessert is the perfect way to highlight seasonal fruit with a creamy coconut yogurt filling and gluten free crust. 

Course Breakfast, Dessert
Cuisine NW Seasonal
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people



  • 1/2 c sunflower seeds
  • 2 cups GF oats
  • 1/2 c coconut flakes (unsweetened)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 c coconut oil , melted
  • 1/4 c maple syrup or honey


  • 8 oz non-dairy yogurt , plain or vanilla
  • 1/4 tsp vanilla (if using plain yogurt)
  • 1 small can coconut cream , refrigerated overnight or at least 8 hrs
  • 2 peaches or nectarines , sliced
  • 1/2 c blackberries or other berries
  • 1/2 c chopped pistachios


  1. Pre Heat oven to 350°. In food processor, combine sunflower seeds, oats, coconut flakes, cinnamon and salt. Pulse until fairly ground. Add coconut oil and maple syrup, blending until all combined. Crust should feel stiff but not crumbly. Press into greased baking pan or tart pans and poke holes in bottom with a fork. Bake for 15-20 min until edges are beginning to brown. Remove and let cool.
  2. Meanwhile, open coconut cream and discard liquid that has separated out. Place in mixing bowl and beat until creamy and smooth. Mix in yogurt and 1/4tsp vanilla if using plain yogurt. Refrigerate until pie crust is cool, 30-45min.

  3. To assemble, spread coconut yogurt in bottom of crust, layer peaches, berries and pistachios on top!

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