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Coconut Lemon Custard Tart

3 hr + 40 min


10 ingredients or less

Tofu is the surprise star ingredient in this light and fresh dessert. The lemon adds a bright, refreshing flavour, making this the perfect dessert for spring or summer.



3 hr + 40 min


10 min


30 min


3 hr


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  • 7
    digestive cookies
  • 2 Tbsp (27 g)


  • 11 oz (300 g)
    silken tofu
  • 1
    lemon, zested, juiced
  • ⅓ cup (80 mL)
    coconut cream
  • 2 Tbsp (28 g)
    granulated sugar
  • 1 Tbsp (8 g)
  • 2 tsp (10 mL)

Optional toppings

Make your own


  1. Preheat the oven to 350°F (180°C). Using a small food processor or a rolling pin, crush the cookies into a crumb.
  2. Mix the coconut oil with the crumbs.
  3. Transfer the cookie mixture into a 6-inch (16 cm) spring form pan. Use the flat bottom of a cup to press the crumbs into a crust.
  4. Add the filling ingredients to a blender. Blend until smooth, then pour into the crust. Tap the pan to remove bubbles.
  5. Bake in the centre rack of the oven for 25 - 30 minutes, until the edges are lightly golden and the topped is cracked*.
  6. Let cool at room temp for 30 minutes, then transfer to the fridge for at least 3 hours to set. Best if it can be let to cool overnight, although not necessary.
  7. Decorate as desired, and enjoy!


  • 7 cookies is approximately equal to 1 cup.
  • Aim to scoop the thick fatty part out from the top of a can of coconut milk. Avoid using a "light" coconut milk for this recipe.
  • * The middle will be quite liquidy. Not to worry, it will set in the fridge.


Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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MGC - Jan. 4, 2024, 2:57 a.m.

I made your lovely pie and it was delicious and airy and not too sweet! A keeper!! I halved the entire recipe and it made one 9 inch pie and two mini spring pans that I gave away as holiday gifts with a citrus fruit topping to pour on top. Perfection!

PUL Team - Jan. 4, 2024, 5:04 a.m.

Yayy we're so happy to hear, MGC, thank you! How kind of you to gift the tart as well 😃

Kaj - Oct. 17, 2023, 3:36 a.m.

Really tasty and satisfying recipe! Made this with left over silken tofu I had from the okonomiyaki recipe. I kept the silken tofu in a ziploc bag in the fridge for a couple days and the water had separated from the actual tofu. The texture and taste of the filling was perfect for me. The crust was also crunchy!

PUL Team - Oct. 17, 2023, 6:21 a.m.

Oooo love that idea, Kaj - thanks for sharing your experience with the custard tart!

Lais - Sept. 13, 2023, 1:28 p.m.

This was delicious! My first time tasting tofu in dessert and I’m really impressed. The instructions mentioned the dessert would be jiggly coming out of the oven, but mine was super jiggly. So I left it in the oven for an extra 15 minutes. Then I took it out, cooled for 30 minutes and refrigerated overnight. The next day when I cut into it, I couldn’t get a clean cut (batter stuck to the knife and the slice fell apart transporting to the plate). I’ll try the recipe again with a touch more corn starch to thicken up the batter. This dessert is so tasty it’s worth the experiment!

PUL Team - Sept. 13, 2023, 8:19 p.m.

Hey Lais, thanks for sharing your experience with the tart! I wonder if it could have been the tofu itself, as some varieties might contain more liquid than others. We try to make sure the silken tofu is well drained before blending it up, but indeed, adding more of a thickening agent would also help - so glad to hear you enjoyed the taste regardless! 😊

JL - Sept. 3, 2023, 6:07 a.m.

Really love the idea of a lemon tofu tart that's easy to make!! Any tips to make the crust crispy? I've already tried pressing the base down quite thoroughly to prevent sogginess before adding the filling ingredients. My crust was also sticking to the base a little and slightly crumbly.

PUL Team - Sept. 4, 2023, 10:56 p.m.

Hey there, JL, thanks for the question! The crust is indeed a delicate one, and only meant to lightly coat the tart, so to achieve what you're looking for, I can think of 3 ideas: 1) simply add more butter/oil to the existing crust to help the crumbs adhere to each other a bit better, 2) try our pie crust recipe instead, par-baking the crust first before adding the filling and baking again - this will result a much more substantial and robust crust, or 3) consider trying the crust recipe we used in our rhubarb tart, it's not crunchy but the nut/date base provides a stick and hearty texture. I hope this helps for now! 🤗

Saskia - Aug. 12, 2023, 7:31 p.m.

How can this cake be so perfect! It’s easy, fast and insanely delicious. I have baked this cake a few times now and everyone I serve this to cannot believe it’s vegan. Well done PUL team!

Tanya - July 11, 2023, 8:04 a.m.

This is has become my new favorite dessert! It tastes so good and it what’s surprisingly easy to make. I was a little bit nervous cause I didn’t find any thick coconut cream but I used one semi-thick and worked perfectly! 🍋

PUL Team - July 12, 2023, 8:02 p.m.

Thanks a bunch for sharing your experience with it, Tanya 😃

TK - July 4, 2023, 11:55 p.m.

I was a bit hesitant to have tofu as a dessert cake, but this recipe was INCREDIBLE! Super tasty! I doubled the sugar, which i think balanced out the lemon juice. Amazing! All my dinner guests were really impressed.

PUL Team - July 6, 2023, 3:09 a.m.

Woop woop! Super thrilled to hear, TK, thank you 🤗

Taryn - June 3, 2023, 3:04 a.m.

Shooot.....Just realized I forgot the cornstarch.....that's on me. Baking fail.....

PUL Team - June 3, 2023, 4:06 p.m.

Oh shoot! Sorry to hear, Taryn. In case it helps in the future, we can click on ingredient names on our website and iOS mobile app to cross them off as we go. We hope you enjoy the tart if you're able to give it another try 🤗

Taryn - June 3, 2023, 3:03 a.m.

So this has been in the oven about 1hr and it is still REALLY jiggly. It is browning on top but no cracking - I've placed a foil tent so it doesn't get too brown but it does not seem like it will set once cooled yet. The batter seemed really watery already so I only added juice of 1/2 a lime and I added an extra spoon of coconut cream. I don't really use tofu - I poured out excess water but was I supposed to drain it or something?

Nina - June 1, 2023, 2:45 p.m.

Turned out amazing! I only had 10,5 inch pan so I doubled the crust and made 1,5 times the filling (serving 9). Very light consistensy - easy to eat many slices :D.

PUL Team - June 1, 2023, 8:02 p.m.

Ooo sounds lovely, Nina - thanks for sharing your experience with the tart!

A.J - May 13, 2023, 9:21 a.m.

I love this, so easy to make. I didn't have enough biscuits, so only covered the base. I also cooked it in small increments, in the microwave. It was so delicious drizzled with puréed tinned peaches and date molasses. I reckon it'll be a regular favourite of all the family.

PUL Team - May 13, 2023, 8:39 p.m.

Mmm thanks a bunch for sharing your experience with the recipe, A.J! It means so much 🤗

Dani - April 28, 2023, 10:08 p.m.

Looks delicious! Thank you!

Beata - April 9, 2023, 5:35 p.m.

I made it for Easter yesterday and it turned out so so delicious!! Topped it with caramel from previous recipe and strawberries and 🥰

PUL Team - April 9, 2023, 6:13 p.m.

So happy to hear, Beata, happy Easter 🙂

Georgiana - Nov. 13, 2022, 5:20 p.m.

I made this yesterday for the 2nd time, replacing the lemon with orange and adding melted dark chocolate on top when serving. The result is incredible!

PUL Team - Nov. 14, 2022, 2 a.m.

Ooo that sounds delicious, Georgiana! So glad it was enjoyed 🤗

Susan - June 15, 2022, 4:48 p.m.

I have made this recipe twice now and it is so simple, yet so decadent and delicious. It is also a light dessert and the perfect way to end a meal, especially when you want something special for company. Thank you for another terrific recipe!

PUL Team - June 17, 2022, 7:22 a.m.

We appreciate the lovely review, Susan, and are so glad it's being enjoyed!

Emma - March 21, 2022, 9:25 p.m.

This is such a wonderful simple dessert! Officially obsessed with your recipes, telling everyone! Thank you.

PUL Team - March 23, 2022, 3:24 a.m.

Oh it means so much, Emma, thank you!

Suzana - March 14, 2022, 9:09 p.m.

This was a great birthday tart. Thank you for sharing and developing your recipes. They never disappoint.
Pul has become my go to source of inspiration and recipes. Thanks again to the whole team

PUL Team - March 15, 2022, 1:14 a.m.

Aw we're so thrilled to hear, Suzana, and so honoured it was part of the birthday 🥳

Cristina - Feb. 16, 2022, 7:24 p.m.

Really nice , moist and soft, very fresh to eat even in the winter time haha

PUL Team - Feb. 16, 2022, 10:21 p.m.

So glad it's being enjoyed, Cristina :)

Adèle - Nov. 27, 2021, 11:13 p.m.

Hi, PUL!
Thank you for this great recipe! I had a question though. It's there a substitute for the silken soft tofu? Cuz it's hard to find it where I live...

PUL Team - Nov. 28, 2021, 1:42 a.m.

Hey there, Adèle! Thanks for the question. Sometimes silken tofu may be labelled as "soft" in case that helps. For a substitute though, we've heard positive reviews using around 300g of coconut-based yogurt with three heaped tbsp of cornstarch. Although we haven't personally tested it out, a more neutral plant-based yogurt with starch may be one idea to experiment with! Do let us know if you give any alternatives a try 😊

Annabella - Nov. 25, 2021, 2:51 p.m.

I made this a while back for my Grandfather's birthday and everyone loved it! Because everyone liked it so much and it's fairly easy to make, oh and sooooooo delicious, I'm going to make it this weekend again for another special occasion! Thanks so much for all your delicious and amazing recipes PUL! 😋 sending lots of love!

PUL Team - Nov. 25, 2021, 7:08 p.m.

Aw we're so honoured the recipe is being enjoyed on the special occasions, Annabella! Sending lots of love back 💚

Charlotte - Oct. 20, 2021, 9:06 p.m.

This week I made this tart for the third time ever and it was the best one I have made to dates! I used a mixture of ginger and speculoos biscuits for the base and it perfectly complimented the coconut lemon filling. I used a springform tin for the first time and the tart was so much easier to remove although mine turned out a lot shallower as the tin was 9 inches. It still tasted amazing though and cooking time was the same. I am such a fan of using soft silken tofu in dessert recipes (as in the PUL Mousse Au Chocolat) as it is so versatile and effective.

PUL Team - Oct. 21, 2021, 1:48 a.m.

Hi Charlotte! Thanks a bunch for sharing your experience with this one, it's so appreciated and sounds delicious 😍

Elisabeth - Aug. 11, 2021, 10:41 p.m.

Hi! Just came across your site recently and I am obsessed! Can't wait to try out the recipes! Question about this one -- my springform pan is 9 inches... if I were to double this recipe, do you think that would work? Or would it end up being too much filling?

PUL Team - Aug. 12, 2021, 2:02 a.m.

Hey there, Elisabeth! We haven't tested it out, but imagine doubling the recipe may be too much filling compared to the crust and pan, although you may enjoy that if it fits in the pan 😊 We'd recommend either increasing the ingredients by ~25% or using the single portion size for a shorter custard tart.

Do note if you adjust the portion size, you may need to increase or decrease the cooking time accordingly. Let us know if you experiment with this one 😃

Shivani - Aug. 10, 2021, 2:08 p.m.

I had a cheesecake at a vegan cafe recently and was searching if you've any recipes for cheesecake. This recipe seems too good and so excited to use silent tofu (for the first time). I wonder why I didn't try it till now. I've prepped the cake and it's in the oven now. Can't wait to have it. I am making this to celebrate our first day as a married couple :)

Lots of love from Amsterdam. Loving the new website. Thank you soo much Sadia for all you do 🥰🥰

PUL Team - Aug. 11, 2021, 2:29 a.m.

Hey, Shivani! We hope you love the recipe. Congratulations to you and your partner ✨ Lots of love to Amsterdam 💚

Rashika - Aug. 8, 2021, 2:24 p.m.

Simple and Yummy 😋

I am not a baker and nothing I bake turns out the way I want But, this dessert recipe definitely proved that I too can bake❤️

And it sure impressed my neighbour, who absolutely enjoyed it.
All thanks to Sadia and team. Now, I use your recipes in most of my cookies. Great work on the website too ! Loads of love from Perth.

PUL Team - Aug. 8, 2021, 10:47 p.m.

Aw thanks so much for the very kind words, Rashika, it means so much 💚 So glad you're enjoying the recipe and website. Sending an abundance of love to Perth 🤩

Jenni H. - July 25, 2021, 4:44 a.m.

We are all about the citrus in our house. I think I got this recipe originally from the PUL e-cookbook. My son wanted to bake together and picked this cake to make. (Blender recipes are the best when it comes to cooking with kids.). We were pretty pleased with how it came out, especially topped with some stewed raspberries.

PUL Team - July 25, 2021, 9:22 p.m.

So glad your family is enjoying the tart, Jenni, thank you for the review 😃

Lisa - July 15, 2021, 11:51 a.m.

This was so delicious, easy and healthy! I used lime instead because that was what I had in the fridge, I loved it. Like others I baked it for 40 minutes and it's so delicious I would say it serves 4 at best! Will be using the leftover coconut milk to make the vanilla caramel cake... I'm sure that'll be delicious too.

PUL Team - July 18, 2021, 1:51 a.m.

So glad you enjoyed the custard tart, Lisa! Love the idea to use up the extra coconut milk 🤤

Cris S - June 5, 2021, 6:19 p.m.

This was good, sort of cheesecakey! 😁

Fran - May 26, 2021, 3:26 p.m.

This is one of my favourite vegan dessert recipes EVER! I've made it several times now and it always turns out great. It usually has to go in the oven for 40 minutes and I like the use ginger biscuits for the crust to give a nice lemon and ginger flavour. Best recipe ever!

PUL Team - May 26, 2021, 5:08 p.m.

What a compliment, Fran! We appreciate you sharing this so much ✨ Perhaps turning the oven up a bit may help decrease the baking time if desired 😃

Sandra - April 13, 2021, 2:29 a.m.

This tart was amazing! It tasted just like lemon meringue – but without the egg-yness. My tart had to stay in the oven for about 40 minutes and didn't crack on top, and it set quite quickly once it was out. Not a single person thought it was vegan and no tofu taste at all! Thank you for this amazing recipe :)

PUL Team - April 14, 2021, 2:13 a.m.

Oh this is so lovely to hear, Sandra! Thank you for taking the time to share this with us 😃

Julie - April 5, 2021, 4:22 a.m.

I made the tart and it turned out great! I decorated it with lemon slices and coconut shavings and served it with stewed berries. The filling was delicious, but the digestive cookie crust was soggy, instead of crunchy... I was a bit disappointed... I will try it with graham crackers next time...

PUL Team - April 5, 2021, 7:37 p.m.

Hey there Julie! Thanks for taking the time to share this with us. There are a few possible culprits for the soggy crust I can think of - 1) The filling may have seeped into the digestive cookie crust 2) The tart may have needed a bit more time to settle or 3) Perhaps the tart would have benefited from a bit more time in the oven 🙂

If you give the recipe another try, using a heavy cup to help pat down the crust from the middle out towards the sides of the pan can help ensure it’s firmly patted down and there’s less space for the filling to seep into. Depending on the temperature of your fridge and oven, letting the tart sit for longer In both may also help the crust harden up. We’re glad you enjoyed the filling despite the soggy crust and hope next time goes better 😀