Recipe: GF Coconut Multi-Fruit Tart

Recipe: GF Coconut Multi-Fruit Tart post image

I’ve been dreaming about a multi-fruit tart. You’ve seen them at the bakery — made with a wheat based crust, sweetened with sugar and held together with a pectin glaze. I need to change all that and make it a really healthy treat. First things first, we start with a grain free crust, add a healthy filling that is sweetened with honey and stevia that also holds it all together without any other additives! Can you guess how I did it?


This gelatin is an important part of the daily diet because it supplies the important amino acids, proline and glycine — two amino acids that many people do not get enough of.

Gelatin is made from the bones and skins of animals and it contains collagen, which is a component of the connective tissue of animals and humans. This connective tissue is what holds your bones together in the form of tendons and ligaments and it is also part of the mucous membrane layer of the intestinal lining.


Collagen is part of our very makeup. When the nutrition of a person is not supporting collagen, many digestive and joint problems can appear. Therefore, it is very important to supply your body with collagen in as natural a form as possible.

The best way to do this is with bone broths as the collagen and gelatin from the bones will be present in the broth in a very easy form for the body to assimilate. Sadly, most people do not drink homemade bone broth.

Another good way to get collagen and gelatin into your diet is by using gelatin from grassfed cows in recipes. This recipe is a fun way to get some gelatin into a meal along with other good foods like coconut milk and berries.

This is a fun dessert to make with the kids. Little do they know that it is also a way to get some important gelatin into their growing bodies. It has an interesting combination of textures from the crust, jello and fruit filling.

Coconut Multi-Fruit Tart


Ingredients for Filling

  • 2 cups coconut milk or 1 can (where to buy)
  • 3/4 cup water
  • 2 Tbsp gelatin (where to buy)
  • 1 Tbsp vanilla
  • 1/4 tsp stevia + 10 drops or to taste (where to buy)
  • 2 kiwi
  • 1 cup blueberries
  • 1 cup raspberries and/or strawberries


Instructions for Filling

  1. Heat the coconut milk and water gently in a 2 quart pot until it is smooth and a little warm
  2. As the milk is heating, lightly sprinkle the gelatin over the coconut milk and constantly whisk it in
  3. Add in the vanilla and stevia and keep whisking until all the gelatin is combined
  4. Pour the milk into a bowl — if there are lumps of the gelatin use a sieve to strain it when pouring it in
  5. Place the bowl in the refrigerator for about 15 minutes until it starts to thicken
  6. Remove from refrigerator — you will use this to fill the crust when it is cool

Ingredients for crust

Instructions for crust

  1. In the food processor mix the almond flour, coconut flour, salt and baking soda
  2. In the bowl place two Tbsp warm water
  3. Sprinkle the one Tbsp of gelatin onto the water while whisking it together — skip step 2 and 3 if you are using an egg — simply use the egg instead.
  4. Add the honey to the mix and whisk
  5. Add the vanilla and whisk
  6. Add this into the processor and mix
  7. Next, while the food processor is running, drop in small pieces of the softened ghee or butter until the dough starts to make a ball
  8. (It may not form a perfect ball, but that is OK — if the dough looks too wet, add a little more flour one tablespoon at a time)
  9. Remove from processor and place in the well greased tart pan that is lined with parchment paper
  10. Work the dough into the pan and build up the and sides all around
  11. Pierce the dough with a fork all around the bottom
  12. Place in oven at 325 degrees F for 12 – 16 minutes or until browned
  13. Remove from oven and cool
  14. When cool, loosen the crust first by gently pushing up to remove the bottom piece out of wall piece of the tart pan
  15. With a thin spatula — inserted under the parchment paper — carefully slide the crust out of the bottom piece of the tart pan, onto a serving plate
  16. Place this in the freezer until ready to fill

Putting It Together

  1. Pour the thickened coconut milk into the crust
  2. Place the fruit in a decorative pattern in the coconut milk
  3. Carefully place back into the refrigerator for 2 hours before serving
  • Prep Time: Crust — 10 minutes     Filling — 10 minutes
  • Cook Time: Crust — 15 minutes     Filling — 1 hour in refrigerator

Like this recipe? Get many more and tons of information and instructions on using grain free flours in my fantastic kindle books. You don’t need a kindle to read them, as Amazon offers a FREE reader for all devices, on the sales page for each book.

Grab my kindle books here!
Grain Free Paleo Breads
Grain Free Paleo Snacks
Grain Free Paleo Desserts and Treats

These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.

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Tropical Traditions Gold Label Virgin Coconut Oil

Tropical Traditions Gold Label Coconut Oil is a product I use every day.

Leave a Comment

  • Meagan June 5, 2013, 9:30 pm

    This is so pretty! What a great idea to make it yourself 🙂

  • Little E's Kitchen June 5, 2013, 9:41 pm

    YUM! I can’t wait to try this!! THANK YOU for this recipe!!

  • Christie B. June 6, 2013, 2:21 am

    I see water listed in the ingredients for the filling, but I don’t see it mentioned in the instructions. Could you explain how to use it? Thanks! This looks very good!! I’ve bookmarked it.

    • Sheila June 7, 2013, 5:34 pm

      Christie B., check out Step 1 under instructions for filling. That’s where it says to use the water.

  • Mia June 6, 2013, 8:26 am

    Thank you so very much for the recipe.
    I went to see how to make almond flour but did not find where you buy your steamed almonds.

  • Jill June 6, 2013, 9:07 am

    Add the water to the coconut milk and heat — Just fixed it in the recipes! Thanks!

    @ Mia,
    I get the steamed almonds at Whole Food.

  • Judy @Savoring Today June 6, 2013, 9:23 am

    Great! Passing this on to my friend with lactose issues since my fruit tart is made with cream cheese. 🙂 Thanks!

  • Kate June 6, 2013, 5:07 pm

    Do you have a recommendation for how to substitute a sweetener for stevia? My son and I don’t tolerate stevia well, but I would love to try this recipe!

    • Jill June 6, 2013, 6:29 pm

      Hi Kate,
      I think 2 – 3 Tbsp honey would be good — you can add it slowly and taste the milk to see how much you need.

  • Abby Pires June 6, 2013, 9:16 pm

    Hello Jill,

    I hope I am not being a pain in the butt by asking if there is a kosher substitute for the gelatin I could use for this recipe since everyone else has asked for other substitutes. So, is there a substitute I can use? 🙂

    Thank you very much!


  • Jill June 7, 2013, 7:51 am

    Hi Abby,
    Great Lakes makes Kosher gelatin. The link goes to the Kosher variety.

  • Tiffany @ June 7, 2013, 10:05 am

    This dessert looks delicious Jill! Do you think using coconut oil in place of the ghee would make the crust too hard when refrigerated? We LOVE the taste of coconut, and this just screams summer to me. Thanks for sharing!

    • Jill June 7, 2013, 2:13 pm

      Hi Tiffany,
      I think the coconut oil would be fine. Usually coconut oil make the crust softer so it may not be a scrunchy.

  • Sheila June 7, 2013, 5:35 pm

    What sweetener could I use in place of stevia? And how much? Thank you. The recipe sounds fantastic!

  • Jill June 7, 2013, 9:29 pm

    You could use honey or even maple syrup or any other sweetener you normally use — just go easy on it — start with maybe 2 tablespoons of honey or the equivalent and taste it before adding more.

  • Diane Balch June 9, 2013, 8:16 pm

    I’ve been baking more with almond flour I love it and it is traditionally part of the Mediterranean diet… thank you so much for sharing your gorgeous and I mean gorgeous tart with us on foodie friday.

  • Stacy @Stacy Makes Cents June 11, 2013, 7:57 am

    That is really pretty! I don’t think I have the patience to lay out the berries all pretty like that. I’d just dump them. LOL
    Visiting from Hearth and Soul Blog Hop!

  • Aurelia June 12, 2013, 3:04 pm

    That looks so good! Also, I hadn’t heard of bone broth before so I’ll be checking out your recipe for that too – I’m intrigued. Thanks for sharing this recipe 🙂 I found your blog via the Hearth & Soul Hop this week.

  • April @ The 21st Century Housewife June 12, 2013, 4:44 pm

    What a beautiful tart! I was so interested to learn how good gelatin is for us too – it’s nice to know that something that looks this delicious is good for you too 🙂 I’ll be pinning this and sharing it on my FB page. Thank you for sharing it with the Hearth and Soul hop.

  • Kristen June 12, 2013, 8:34 pm

    This looks delicious — and pretty too! 🙂 I keep reading great things about gelatin. I’m going to have to incorporate it into my diet more!

  • Cindy (Vegetarian Mamma) June 13, 2013, 11:18 am

    The color in this is beautiful!! SO yummy Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Cindy from

  • Chaya June 16, 2013, 1:20 am

    This is absolutely outstanding.

  • Pat @ Elegantly, Gluten-Free June 17, 2013, 10:45 pm

    What a beautiful dessert! I’m sure we’d love this!

  • Amber June 18, 2013, 9:45 pm

    Hi Jill,

    This recipe is stunning! I am featuring this week on AFW!!! Thank you for sharing.


  • Laura @ Gluten Free Pantry June 18, 2013, 11:53 pm

    I’ve been hearing rave reviews about this tart Jill…can’t wait to get some gelatin and make this! Featuring it on AFW this week 🙂

  • sabrina July 22, 2014, 1:09 pm

    Oh I’m pinning this! I’ve been avoiding eating these types of cakes and tarts due to the nasty gelatin that is used. What a healthy alternative to the original ‘jelly’ one. Thanks SO much!