Banana Coconut Pretzel Tart

Banana Coconut Pretzel Tart

Where is the restart button?

I played a lot of video games as a kid. As a highly competitive gamer, my goal was to win. Nothing angered or disappointed me more than seeing “game over” written all over the screen. Rather let myself fall to that fate, I often quickly hit the restart button to start over.

I need a restart button for the weekend. Regardless of whether it was a great weekend or a terribly disappointing one, I’m never ready for Monday. (I learned early on to hate Mondays thanks to Garfield.)

Another thing that needs a restart button? Desserts. I often eat them too quickly and poof (!) they disappear. That was definitely the case with these banana coconut pretzel tarts I made last week.

Banana Coconut Pretzel Tart
I love trying new products. Rather than fall prey to using the same ingredients over and over, I’m a sucker for tasting everything. (Did you see my snap about when I found the cinnamon bun OREO?!) Anyway, Fatty Sundays sent me a sampling of their pretzels. They make a large variety of flavors (as well, as gluten-free pretzels). These coconut ones pictured up top were my favorite. They’re pretzels dipped in milk chocolate and coated with toasted coconut. YES.  (The salty toffee pretzels came at a close second!)

Sure the chocolate dipped pretzels are are treat on their own, but I’m a dessert glutton and need MORE! I added the coconut pretzels and graham crackers into a food processor and set out to make a tasty tart crust.

Banana Coconut Pretzel Tart

I’ve been craving this banana cream tart ALL WEEK. Unfortunately, I was too lazy to make/bake the dough, and even lazier to make pastry cream. I sought to make a no-bake dessert to satisfy my banana cream tart craving. That’s how this banana coconut pretzel tart came about and it exceeded all my expectations.

Banana Coconut Pretzel Tart

Over the no-bake pretzel graham crust is a layer of sliced bananas. On top of that is a coconut cream cheese filling (that I can eat by the spoonful). And the icing on the cake is the melted 70% dark chocolate you drizzle over the chilled tart.

Banana Coconut Pretzel Tart

It may take me some time to find that weekend restart button. In the meantime, I’ll happily and patiently snack on these banana coconut pretzel tarts!


Banana Coconut Pretzel Tart

Yield: makes 4 five-inch tarts

Author The Little Epicurean


Pretzel Graham Crust:

  • 1- 2.54 oz package Fatty Sundays Coconut Pretzels*
  • 4 sheets graham crackers
  • 1/4 teaspoon fine sea salt
  • 4 Tablespoons unsalted butter, melted

Coconut Cream Cheese Filling:

  • 4 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/4 cup coconut milk*, canned, full fat
  • 1 Tablespoon sour cream
  • pinch fine sea salt
  • 2 banana, thinly sliced


  • 3 oz 70% dark chocolate, melted
  • Fatty Sundays Coconut Pretzels, crushed, as needed to top


Pretzel Graham Crust:

  1. Place coconut pretzels and graham crackers in a food processor. Pulse until mixture is coarsely ground. Transfer to a large bowl. Add melted butter and salt. Mix together using a spatula.

  2. Divide mixture among four 5-inch tart pans. Press the mixture into the bottom of the pan and slightly up the sides. Use the bottom of a muddler or drinking glass to ensure the crust is compact. Set aside.

Coconut Cream Cheese Filling:

  1. Using a hand mixer, whip cream cheese until smooth. Add sugar and beat until incorporated. Add coconut milk, sour cream, and salt. Mix until combined. Set aside.


  1. Place sliced banana over prepared pretzel graham crust.

  2. Divide coconut cream cheese filling among tart pans. Spread into an even layer. Allow to chill in the freezer for 15-30 minutes until cheese cheese filling is cold.

  3. Gently melt dark chocolate over a double boiler, or in the microwave at half power in intervals of 10 seconds. Allow to cool slightly, until just warm to the touch. Chocolate should still be fluid.

  4. Remove tarts from the freezer. Drizzle melted chocolate over coconut cream cheese filling. Immediately sprinkle crushed coconut pretzels over chocolate. Return tarts to freezer and let chill until chocolate is set, about 15-30 minutes.

  5. Unmold tart and serve immediately.

Recipe Notes

Banana Coconut Pretzel Tart

No Bake Banana Coconut Pretzel Tarts
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Kacey @ The Cookie Writer

Yay!! A fellow gamer! Totally know what you mean. And I also inhale my desserts… My husband is shocked, but it is my weakness and I am telling you right now, I would not share any of these tarts!!

    Maryanne Cabrera

    I make them individually portioned so sharing doesn’t become an issue. Who knows what kind of fight would ensue if I made just one large tart ;)

Kimberly @ The Daring Gourmet

Hang on, still picking my jaw up off the floor….okay, that looks AMAZING! Coconut cream cheese filling?! Heck yeah!!

eat good 4 life

These pies look darling. I wish I could have one right about now. Great pictures too :-)

Andi @ The Weary Chef

These tarts look delicious! I love that you used coconut milk! IT makes dessert creamier! Can’t wait to have a bite of these cuties! YUM!

Maris (In Good Taste)

I’ve been on such a coconut kick lately! Sounds delisiocu.

Maris (In Good Taste)

I’ve been on such a coconut kick lately! Sounds delicious!

Claudia | The Brick Kitchen

Coconut cream cheese sounds like HEAVEN! and aren’t no bake things the best? Sometimes I just cannot be bothered with the whole blind baking and water baths of tarts and cheesecake haha. So hot around here at the moment too so these would be amazing!

    Maryanne Cabrera

    Thanks Claudia! Yes, no bake desserts are the BEST during summers!