Coconut Fruit Tart is an easy, healthy breakfast recipe. With less sugar and more protein and fiber, you’ll be returning to this breakfast idea!
Are you in a morning rut?
Eating the same thing day after day? If your breakfast excitement is trying a different smoothie flavor or box of cereal, I’ve got a recipe to get you on a new path.
Dessert for Breakfast
Dessert for breakfast seems to be a thing, at least on Pinterest. But before you lose your head on brownie batter pancakes and salted caramel French toast, many of us want to start our day with less sugar and more protein.
I’m one of them, but there are days when I want something snazzier than oatmeal or bran flakes with sliced banana.
Coconut Fruit Tart is a breakfast recipe (or dessert recipe) you can make your way
This dessert-for-breakfast Coconut Fruit Tart turns those bran flakes into a crunchy walnut crust. I like the fiber from bran flakes, though you could substitute another flaky cereal. If you’re not nutty about walnuts, use pecans or almonds. Or go nut free. Unsweetened coconut, eggs and yogurt make a creamy, protein-rich filling. If you’re not a coconut fan, it’s OK to leave it out it. The seasonal fresh fruit helps me savor summer flavors with natural sweetness. Go red, white and blue with blueberries and sliced strawberries, cherries, or plums. Or think tropical with chopped mango, sliced star fruit or diced papaya. Peaches, nectarines, kiwifruit, and bananas are other great choices. As you see, it’s easy to change this recipe and personalize it to your favorite flavors or to use what you have on hand.
Frozen fruit works too! To 2 cups frozen mixed berries, add 1 tablespoon honey and 1 tablespoon frozen orange juice concentrate. Let thaw, stirring occasionally.
How to make Coconut Fruit Tart
Crumble the bran flakes into coarse crumbs. Press crust firmly into tart pan. Bake 15 mins.
Overall, a nice slice to wake up my taste buds and change up my breakfast groove. See if it works for you.
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Coconut Fruit Tart
Coconut Fruit Tart is a nice slice to wake up my taste buds and change up my breakfast groove. Less sugar and more protein and fiber is just dessert!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Breakfast
- Method: Baked
- Cuisine: American
- 3 cups bran flakes, crumbled
- 3 tablespoons butter or coconut oil, melted
- ½ cup chopped walnuts
- 1 teaspoon ground ginger
- 2 eggs, room temperature
- 2 cups plain yogurt
- ½ cup shredded coconut (I prefer unsweetened, but sweetened works)
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 2 cups chopped fruit (strawberries, blueberries, raspberries, plums, mango)
- ¼ cup coconut, toasted
- 1 teaspoon lime zest
- Heat oven to 375°F.
- While the oven is heating, toast ¼ cup coconut for topping. Spread coconut in a single layer on baking sheet. Bake for 5-7 minutes, until lightly browned, stirring frequently. Coconut is high in fat, so it can easily burn.
- In a large bowl, combine bran flakes, butter or coconut oil, walnuts and ginger. Press firmly into a 9-inch tart or pie pan. Bake 12- 15 minutes. Set aside to cool.
- In a bowl, stir eggs to mix well, add yogurt, coconut, honey and vanilla extract. Stir to combine all ingredients. Pour into cooled crust. Bake at 375°F for 25-30 minutes, until filling is set. The center of the tart should be firm and not jiggle if you shake the pan. Remove from oven to cool. Tart may be refrigerated overnight.
- Before serving, top with chopped fruit and sprinkle toasted coconut and lime zest over.
Use your favorite fruit. Frozen works too! To 2 cups frozen mixed berries, add 1 tablespoon honey and 1 tablespoon frozen orange juice concentrate. Let thaw, stirring occasionally.
Keywords: breakfast pie, yogurt pie