Coconut Tart Recipe

Buttery, Sweet, and Perfectly Chewy

426 4 minutes read

Coconut tart is a classic dessert loved for its crispy, buttery crust and rich, sweet coconut filling. Found in bakeries across Asia, the Caribbean, and even parts of Europe, this tart is known for its balance of textures—flaky pastry meets a chewy, golden coconut topping.

The mild nutty aroma of coconut pairs beautifully with the rich butter and slight caramelization from baking. This homemade coconut tart is easy to make and doesn’t require fancy ingredients. The crust is a simple shortcrust pastry, and the filling combines coconut, eggs, sugar, and coconut milk to create a flavorful, melt-in-your-mouth treat.

Perfect for afternoon tea, family gatherings, or special occasions, this tart is a must-try for anyone who loves coconut desserts. In a large mixing bowl, add the flour, sugar, and salt. Stir to combine. Add butter – Cut the chilled butter into small cubes and add it to the flour mixture.

Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture looks like coarse crumbs. The key here is to work quickly so the butter doesn’t melt. Incorporate the egg yolk – Add the egg yolk and mix it in using a fork or your hands.

Add water – Drizzle in 2 tablespoons of cold water and gently mix until the dough comes together. If it’s too dry, add a little more water, one teaspoon at a time. Gather the dough into a ball and flatten it slightly into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Chilling helps relax the gluten, making the dough easier to roll out. Preheat the oven – Set it to 180°C (350°F). Prepare the tart pan – Lightly grease a 9-inch tart pan with butter or non-stick spray. Roll out the dough – Lightly flour a clean surface and roll out the dough into a circle about 3mm (⅛ inch) thick.

Carefully lift the dough and place it into the tart pan. Gently press it into the edges and trim off any excess dough. Use a fork to poke holes all over the bottom of the crust. This prevents air bubbles from forming. Line the crust with parchment paper and fill it with pie weights, dried beans, or rice.

Bake for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes, until lightly golden. Set aside to cool slightly.

Prepare the Coconut Filling;

In a large bowl, whisk together the eggs and sugar until the mixture becomes slightly pale and smooth. Stir in the coconut milk, melted butter, vanilla extract, and salt. Mix well to combine. Add the shredded coconut and stir until evenly coated. The mixture should be thick but spreadable.

Assemble and Bake the Tart;

Spoon the coconut mixture evenly into the pre-baked tart shell, smoothing the top with a spatula. Place the tart in the oven and bake for 25-30 minutes, or until the filling is set and the top turns golden brown. Insert a toothpick into the centre; it should come out clean.
If the top is browning too fast, loosely cover it with aluminium foil to prevent burning. Let the tart cool in the pan for 15 minutes before removing. This helps it firm up.

Expert Tips for Success;

Keep ingredients cold – For a flaky crust, make sure your butter and water are cold.
Blind baking is key – This step ensures a crisp crust that won’t become soggy from the filling.
Use full-fat coconut milk – It gives a richer flavor and creamier texture.
Watch the baking time – Coconut can burn quickly, so check it after 20 minutes and cover with foil if needed.
Cool before slicing – Cutting too soon can cause the filling to fall apart.

Customization Ideas and Variations;

Dairy-Free Version – Use coconut oil or vegan butter instead of butter in the crust and filling.
Chocolate Coconut Tart – Spread a thin layer of melted dark chocolate over the crust before adding the filling.
Nutty Twist – Mix chopped almonds, cashews, or walnuts into the coconut filling for added crunch.
Mini Coconut Tarts – Instead of one large tart, make individual tarts using a muffin tin. Adjust the baking time to 15-18 minutes.
Citrus-Flavored Tart – Add 1 tsp of lemon or lime zest to the filling for a refreshing twist.

Serving Suggestions;

This coconut tart is delicious on its own, but you can make it even better with:
A scoop of vanilla ice cream – The cold, creamy texture contrasts beautifully with the warm tart.
A drizzle of caramel or chocolate sauce – For extra decadence.
Fresh berries – Raspberries or mango slices add a fruity balance to the sweetness.
A cup of tea or coffee – The perfect pairing for a cozy treat.

Storage, Reheating, and Make-Ahead Tips;

Storage – Keep the tart in an airtight container at room temperature for 2 days or in the fridge for up to 1 week.
Reheating – Warm in an oven at 150°C (300°F) for 5-7 minutes to refresh the crispness.
Make-Ahead – You can prepare the tart crust a day in advance and store it in the fridge. The filling can also be mixed ahead and stored separately until ready to bake.

This homemade coconut tart is the perfect balance of crispy, buttery crust and chewy, sweet coconut filling. It’s easy to make, uses simple ingredients, and tastes absolutely amazing. Whether for a casual snack, a holiday dessert, or a special gathering, this tart will surely be a crowd-pleaser.