Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Salads, Sweet Treats.


Coconut tart with saffron yoghurt

Coconut crust

  • Coconut oil 80g

  • Agave Syrup 5 Tablespoons

  • Coconut flakes 2 cups, 150g

  • Cocoa powder 1 tablespoon

  • Vanilla essence ¼ teaspoon (optional)

Yoghurt filling

  • Greek yoghurt 1 large pot, 500g

  • Honey 5 tablespoons

  • Saffron Pinch

  • Cardomom ¼ teaspoon


  • Pistachio piece Handful

  • Goji berries Handful, soaked

  • Cacao nips Handful


Preheat the oven to 180C (gas mark 4). To make the crust, melt the coconut oil in a pan on low heat, add the agave syrup, coconut flakes, cocoa powder and vanilla essence and stir together for a minute, then remove from heat. Press this mixture into a tart tin about 20-25cm across and bake the crust for around 15 minutes. Remove from the oven and let this cool down. You can now make the yoghurt filling by mixing together all the ingredients for the yoghurt. Mix together well so that the orange colour from the saffron lightly bleeds into the yoghurt. Once the crust has cooled down, pour the yoghurt into this tart shell and leave in fridge for an hour or overnight. Take it out of the fridge half an hour or more before serving so that the base is easier isn't so hard and is easier to cut.

Screen Shot 2016-01-25 at 15.22.52

I saw a coconut tart with a dark chocolate filling, so I decided to make it with Greek yoghurt instead, sweetened with honey, gently infused with saffron and cardamom… and this was the dreamy result. Such an easy simple and quick recipe! I actually made half the crust with cocoa powder and the other half with vanilla (hence the colour difference) – and in this recipe I’ve combined cacao and vanilla in one. If you want to make something that looks and tastes luxurious but that is light and not too complex to make, then this is an easy treat. The yoghurt, while it is thick, does not set, so when pieces are made from this large flan, you may find that the yoghurt runs a little. It might actually be easier to make it in small glasses or shotglasses.

Serves 10-12

– If you don’t have agave syrup, try honey
– It’s important to use very thick Greek yoghurt as it’s already quite a liquidy tart, so you want it to be as thick as possible
– As mentioned, make in small shotglasses so that you don’t need to worry about cutting the crust
– You can choose from so many toppings including a variety of berries, nuts, seeds and berry compote

- Share This -