Love is in the air… Valentine’s Day is fast approaching, and with it come the classics: chocolates, roses, and greeting cards. For those following the autoimmune protocol (AIP) or seeking dairy- and grain-free desserts, chocolate may not be an option. That’s why this Paleo Strawberries and Cream Tart is the perfect alternative—beautiful, impressive, and utterly delicious.
My grain-free tart showcases fresh strawberries both inside and on top, a silky dairy-free coconut cream, and a crisp coconut cookie crust. It’s ideal for special occasions when you want something elegant but still aligned with a clean-eating lifestyle. You can make one large tart or a few individual “sweetheart” tarts for gifting.
Valentine’s Day can feel different depending on your situation. For some it’s a romantic celebration; for others it can be a reminder of loss or singleness. Yet the theme of love doesn’t need to be limited to romance. Many faith traditions and spiritual teachings emphasize a broader, selfless love—one that extends to family, friends, neighbors, and even strangers. Cultivating that spirit makes the holiday meaningful no matter your relationship status.
When I was younger I spent many Valentine’s Days single, and one of the most fulfilling ways I showed care was by making food for friends and family. Baking for others remains my favorite expression of love, and this tart is a perfect example: festive, shareable, and made with wholesome ingredients.
Sharing a Paleo Strawberries and Cream Tart is a sweet way to show appreciation to those you care about—whether for Valentine’s Day or any special occasion.
Despite its elegant appearance, this tart is straightforward to prepare. The recipe relies on fresh strawberries and a handful of coconut-based ingredients: coconut flour, shredded coconut, coconut oil, coconut milk, and optionally coconut butter. Most well-stocked grocery stores carry these items.
Start by making the coconut cookie crust. Combine the crust ingredients in a food processor and pulse until a crumbly dough forms. Press the dough into a greased 10-inch tart pan (or heart-shaped molds for a festive touch). This crust holds together well and also works nicely as a pie shell. Bake at 350°F for about 12–14 minutes, then allow to cool before loosening the edges and removing from the pan if desired.
While the crust bakes, prepare the strawberry filling. Simmer chopped fresh strawberries with maple syrup, lemon juice, and coconut oil over medium-low heat for about 10 minutes until slightly thickened. If you prefer a firmer filling, whisk in a small amount of arrowroot starch. Once cooled slightly, pour the compote into the baked tart shell and chill in the freezer for a short time to set.
For the coconut cream topping, chill cans of full-fat coconut milk so the cream separates from the liquid. Scoop only the thick cream into a mixer and whip until fluffy. Slowly add maple syrup to sweeten, then fold in melted coconut butter a tablespoon at a time if using; this helps the cream set firmer. The topping may become slightly textured as the coconut butter firms, but it still spreads beautifully. Spread the coconut cream over the strawberry filling and return the tart to the freezer briefly to help the topping set.
Top the tart with sliced fresh strawberries and a few mint leaves for contrast, leaving a bit of the coconut cream visible around the edges. The result is a dessert that feels both decadent and refreshingly light.
This tart is perfect for Valentine’s Day, but it’s equally wonderful for Mother’s Day, summer gatherings, or any time you want a fruit-forward, grain-free dessert. Use seasonal berries or swap in blueberries, blackberries, peaches, or nectarines for variety.
Bake this Paleo Strawberries and Cream Tart to share slices or heart-shaped treats with the people you care about. It’s a delicious way to celebrate and spread a little extra love. Happy Valentine’s Day!
- For the Coconut Cookie Crust:
- 1/2 cup shredded unsweetened coconut
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 4 tablespoons maple syrup
- 3 tablespoons coconut oil, melted
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- For the Strawberry Filling:
- 1 lb. fresh strawberries, chopped
- 2 tablespoons maple syrup
- 2 teaspoons coconut oil
- 2 teaspoons lemon juice
- 1 teaspoon arrowroot starch (optional thickener)
- For the Coconut Cream Filling:
- 2 cans refrigerated full-fat coconut milk (cream only)
- 4 tablespoons maple syrup
- 4 tablespoons melted coconut butter (optional, but recommended)
- For the Topping:
- 1/2 lb. fresh strawberries, sliced
- a few sprigs of fresh mint leaves
- Preheat oven to 350°F and grease a 10-inch tart pan, or use smaller pans if making individual tarts.
- In a food processor, combine crust ingredients and pulse until a crumbly dough forms. Press the dough into the greased pan and bake for 12–14 minutes until lightly golden. Allow to cool and remove from the pan if desired.
- While the crust bakes, cook the strawberry filling (except arrowroot) in a saucepan over medium heat. When bubbling, reduce to a simmer for about 10 minutes. For a thicker filling, whisk in arrowroot starch. Let cool slightly, then pour into the tart shell and chill in the freezer for 10 minutes.
- Whip the thick cream from chilled cans of full-fat coconut milk in an electric mixer until fluffy. Add maple syrup while whipping. Gradually mix in melted coconut butter, if using; the mixture may thicken or develop slight texture as it cools.
- Spread the coconut cream over the strawberry filling and return the tart to the freezer for another 10 minutes to set.
- If serving immediately, top with sliced strawberries and mint. If storing, keep the tart refrigerated without the fresh topping and garnish just before serving. The tart will keep about a week in the refrigerator or longer in the freezer.