Chocolate Coconut Tart

Chocolate Coconut Tart - Lilie Bakery

A simple but very tasty recipe: the Chocolate coconut pie and its almond shortbread. A creamy filling made from coconut milk and grated coconut, topped with a dark chocolate ganache. Very simple and quick to make, it is also very fragrant!

Fancy a simple and gourmet dessert? Then this coconut pie is for you! If like me you love it coconut and chocolate duo, I'm sure you'll love it. In addition, it can be made in advance: this coconut pie is even better the next day...

What ingredients do you need to make this coconut pie?

You must first provide the ingredients for the homemade shortbread : flour, icing sugar, softened butter, ground almonds, egg and salt.

For coconut filling, it is necessary to provide canned coconut milk, whole liquid cream, an egg, grated coconut and brown sugar.

Chocolate Coconut Tart - Lilie Bakery

For ganache, you only need 2 ingredients: dark pastry chocolate (not very full-bodied) and whole liquid cream.

NB: the ingredient dosages of my recipe are suitable for a family round pie pan. If you opt for a rectangle format coconut tart like in my photos, you will have to reduce the doses because its capacity is smaller.

How to make this chocolate coconut pie?

We start by preparing the shortbread with almonds, this step can be done in advance. To make it, just mix the dry ingredients together then add the butter while kneading. We finish with the egg then we form a ball which must be refrigerated.

Chocolate Coconut Tart - Lilie Bakery

Then we roll out the dough and fill the mold. Dry cooking is done so that the dough is crispy and cooked. The time varies depending on your oven, it's up to you to check the cooking.

To prepare the coconut filling, heat the liquid cream and coconut milk. Apart from whipping the egg and the brown sugar, pouring in the lukewarm mixture then the grated coconut. We pour this filling on the pie shell and then bake again.

To chocolate ganache, it's very simple: heat the cream and pour it over the chocolate cut into pieces. Smooth well then coat the coconut pie with ganache before putting it in the refrigerator. The grated coconut is added before serving.

Chocolate Coconut Tart - Lilie Bakery

Other recipes to try

If you like this kind of gourmet desserts, I advise you to take a look at these other recipes from the blog that you might like: the Giant chocolate coconut almond cookie, Hazelnut chocolate cake with creamy ganache, Coconut chocolate creams without egg, Coconut red berry mascarpone tart, Chocolate coconut ice cream.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute pies!

Chocolate Coconut Tart - Lilie Bakery
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4.7 on 10 votes

Chocolate Coconut Tart

The famous coconut & chocolate duo combined in a creamy and delicious tart ...
Prep time30 minutes
Cook time35 minutes
Total1 time 5 minutes
Recipe type: Dessert, Snack
Cuisine: French
Yield: 6 people


Pâte sablée

  • 250 g all-purpose flour
  • 100 g icing sugar
  • 130 g unsalted butter at room temperature
  • 60 g almond meal
  • 1 oeuf
  • pinch of salt

Coconut filling

  • 20 cl coconut milk canned
  • 10 cl heavy whipping cream 30%
  • 1 oeuf
  • 80 g shredded coconut
  • 80 g light brown sugar

Chocolate ganache

  • 120 g dark chocolate pastry not strong, about 50-60% cocoa
  • 12 cl heavy whipping cream 30%


Pâte sablée

  • Combine the flour, sugar, ground almonds and salt. Add the soft butter and sand the dough by kneading it (you can put your fingers in it). Finish by adding the egg. Mix well and form a ball, refrigerate for 1 hour.
  • Preheat the oven to 180 ° traditional heat.
  • Roll out the dough on a floured work surface to cover your buttered floured tart mold (family size). Bake for about 18 minutes depending on your oven. If necessary, add ceramic balls or white beans to prevent it from rising.

Coconut filling

  • In a saucepan, heat together the liquid cream and coconut milk. Apart from whipping the egg and the brown sugar until the mixture turns white. Pour in the lukewarm liquid and the grated coconut. Pour the resulting cream on the baked pie shell. Bake for about 18 minutes.

Chocolate ganache

  • Heat the liquid cream and then pour over the chocolate cut into pieces, then smooth. Place the ganache on the baked pie, smooth and refrigerate for at least 2 hours. Sprinkle with grated coconut before serving.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    July 7, 2017

    Very very tempting this pie, I too am a fan of the association choco coco!

    • Reply

      Lilie bakery

      July 20, 2017

      Me too and I think it shows on my blog! ;)

  2. Reply


    July 7, 2017

    She is terribly greedy this pie!

  3. Reply

    Pastry cap pie

    July 8, 2017

    Superb this tart I will test it as soon as possible, it will change me from the tarts of the pastry chef. Thank you for the recipe and sharing Aurélie ;-)

  4. Reply


    July 8, 2017

    Can you tell me how long it takes to make this pie that makes me want so much?

    • Reply

      Lilie bakery

      July 20, 2017

      1 hour preparation and cooking + 1 hour in the fridge

  5. Reply


    July 12, 2017

    Good evening :) again a big thank you for this delicious recipe which has been approved by all gourmets!
    Does your dough also break? Personally, I had to assemble it in my mold
    And for the 1st cooking do you put something on it?
    In any case very good tart, simple and effective;)

    • Reply

      Lilie bakery

      July 20, 2017

      Hello Pauline, if it breaks, it doesn't matter, yours was perhaps still too cold. You can add ceramic balls or pulses if necessary in white cooking. See you soon :)

  6. Reply


    July 25, 2017

    Gourmet at will!

  7. Reply

    floriane perino

    July 29, 2017

    She is far too beautiful for me to resist! and in addition to coconut, your photos make you want to get started right away!

  8. Reply


    April 16th

    Tested this weekend and totally approved !! The proportions are perfect for a large pie pan and I will say that they are more than enough for 8 people, a delight !! With the first strawberries it was perfect!

  9. Reply


    13th October, 2018

    I like to try this delicious pie but I don't like coconut! Can I replace coconut milk with cow's milk?

    • Reply

      Lilie bakery

      16th October, 2018

      Hello, you can replace the coconut milk with the same amount of liquid cream, and add 1tsp natural vanilla extract instead of the grated coconut.

  10. Reply


    December 17, 2018

    Performed twice with great success. Personally, I double the quantities for the chocolate ganache and I add 40g of butter.
    Better done the day before than the day before, I think.

  11. Reply


    16th June 2023

    5 stars
    I replaced the coconut milk (which I didn't have) with liquid cream.
    The result with these proportions was very good for a large round pie pan and the coconut / chocolate combination was appreciated.
    Thank you for this recipe.

    • Reply

      Lilie bakery

      19th June 2023

      Thank you Patrick for your feedback! See you soon :)

  12. Reply


    20th May 2024

    5 stars
    Hello, Thank you again for this delicious recipe. I'm not a big fan of chocolate tarts but this one, I was blown away by how good it was.
    Since I've known your blog, I only make your recipes and I'm never on it. Many thanks Aurelie

    • Reply

      Lilie bakery

      21th May 2024

      Thank you very much Aurélie! I’m glad you like my recipes anyway! See you soon :)


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