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Coconut tart: recipe illustration
Desserts

Coconut tart

A sweet tart made with grated coconut bound with cream and eggs, set on a golden shortcrust base. A common family dessert in Trinidad, served warm or cold with the afternoon coffee.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

640 kcal per serving

Protein
8.3 g
Carbohydrates
46.4 g
of which sugars
29.2 g
Fat
45.2 g
of which saturated fat
35.1 g
Fiber
5.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and line a 22 cm tart tin with the pastry, pricking the base with a fork.
  2. In a bowl, mix the grated coconut, sugar, nutmeg and lime zest.
  3. Add the beaten eggs, coconut milk, melted butter and vanilla, then mix until you have a smooth, slightly runny filling.
  4. Pour the filling over the pastry and smooth the surface with a spatula.
  5. Bake for about 35 minutes, until the top is golden and the centre no longer wobbles when you gently shake the tin.
  6. Let it cool slightly on a rack before removing from the tin and slicing.

Variations and tips

Rum-free version. The rum is optional: replace it with a little more coconut milk for an equally fragrant tart that suits children.

Using what's available here. Dried grated coconut can easily be replaced with coconut flakes from the grocery aisle.

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Original Ecomely recipe.