Caribbean Coconut Tarts are a delightful pastry that combines a flaky, buttery crust with a sweet, vibrant coconut filling. Often enjoyed as a dessert or snack, these tarts capture the tropical flavors and warm, comforting textures of the Caribbean. With the richness of grated coconut, condensed milk, and a hint of cinnamon, they are a perfect treat for any occasion.
Why You’ll Love This Recipe
- Tropical flavors: The coconut filling brings a burst of tropical sweetness with every bite.
- Flaky pastry: The buttery crust is light, flaky, and the perfect complement to the rich filling.
- Customizable color: Add a splash of red food coloring for the signature pink hue or enjoy them in their natural golden color.
- Simple and satisfying: Easy to make yet full of flavor, making it perfect for both novice and experienced bakers.
- Versatile: These tarts can be enjoyed as a dessert, a snack, or paired with a cup of tea.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pastry
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold water (add more if needed)
For the Coconut Filling
- 1 1/2 cups grated coconut (fresh or dried)
- 1/2 cup sugar
- 1/4 cup condensed milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon red food coloring (optional, for the signature pink hue)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
directions
Prepare the Pastry:
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the cold cubed butter and use your fingers or a pastry cutter to rub it into the flour mixture until it resembles coarse crumbs.
- Gradually add cold water, mixing until the dough comes together. If the dough is too dry, add a little more water, a tablespoon at a time.
- Turn the dough out onto a floured surface and knead briefly to bring it together. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
Prepare the Coconut Filling:
- In a saucepan, combine the grated coconut, sugar, condensed milk, water, and vanilla extract. Bring to a simmer over low heat, stirring occasionally.
- Once the mixture starts to thicken, add the cornstarch slurry (cornstarch mixed with water) and stir until the filling thickens further.
- Add the red food coloring and cinnamon (if using) and stir to combine. Remove from heat and let the filling cool slightly.
Assemble the Tarts:
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface and cut it into small rounds using a cookie cutter or the rim of a glass.
- Press the dough rounds into the cups of a tart pan or onto a baking sheet, forming a small shell.
- Spoon the coconut filling into the center of each pastry shell, filling them to the top.
- Bake the tarts for 20–25 minutes, or until the pastry is golden brown and the filling is set.
Serving:
- Let the tarts cool before serving. Enjoy them as a sweet treat for dessert or a snack with tea!
Servings and timing
Servings: 12 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Calories per serving: Approximately 280 kcal
Variations
- Tropical twist: Add a spoonful of crushed pineapple to the coconut filling for extra flavor and texture.
- Spiced coconut tarts: Add ground nutmeg or allspice to the coconut filling for a warm, spiced note.
- Mini tarts: Use a mini tart pan to make bite-sized versions of these coconut treats.
- Chocolate drizzle: After baking, drizzle melted dark chocolate over the tarts for a richer flavor profile.
- Vegan option: Replace the butter in the pastry with a plant-based butter substitute, and use coconut milk in place of condensed milk for a vegan version.
storage/reheating
Storage: Store the tarts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
Reheating: Warm the tarts in a preheated oven at 300°F (150°C) for about 5–10 minutes to soften the pastry before serving.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before rolling and baking.
Can I use store-bought pastry for the shells?
Yes, store-bought pastry dough can be used in place of homemade dough if you’re looking for a quicker option.
Is it necessary to use red food coloring?
No, the food coloring is optional and used to give the tarts their signature pink hue. You can skip it for a natural golden pastry.
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut, but reduce the amount of sugar in the filling to adjust for the added sweetness.
Can I freeze these tarts?
Yes, the baked tarts can be frozen for up to 1 month. To reheat, thaw at room temperature and warm in the oven.
What if I don’t have cornstarch?
You can substitute cornstarch with arrowroot powder or flour as a thickening agent for the filling.
How do I know when the tarts are done?
The tarts are ready when the pastry is golden brown and the coconut filling is set and firm.
Can I make the filling ahead of time?
Yes, you can prepare the coconut filling a day ahead and store it in the refrigerator. Let it come to room temperature before filling the tarts.
Can I make these tarts gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make the pastry gluten-free.
How can I make these tarts more colorful?
In addition to the red food coloring, you could use other natural food coloring or add shredded fruits for a colorful twist.
Conclusion
Caribbean Coconut Tarts are a tropical, sweet treat that brings a bit of the islands to your kitchen. The combination of flaky pastry and rich, coconut filling makes them an irresistible dessert for any occasion. With their authentic flavors and easy preparation, these tarts will become a go-to favorite for dessert lovers and home bakers alike.
PrintCaribbean Coconut Tarts
A delicious and flaky pastry filled with a sweet and vibrant coconut filling, these Caribbean coconut tarts are a perfect blend of tropical flavor and rich texture. A classic treat that captures the essence of the Caribbean.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold water (add more if needed)
- 1 1/2 cups grated coconut (fresh or dried)
- 1/2 cup sugar
- 1/4 cup condensed milk
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1 tablespoon red food coloring (optional, for the signature pink hue)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the cold cubed butter and use your fingers or a pastry cutter to rub it into the flour mixture until it resembles coarse crumbs.
- Gradually add cold water, mixing until the dough comes together. If it’s too dry, add a little more water, a tablespoon at a time.
- Turn the dough out onto a floured surface and knead briefly to bring it together. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
- In a saucepan, combine the grated coconut, sugar, condensed milk, water, and vanilla extract. Bring to a simmer over low heat, stirring occasionally.
- Once the mixture starts to thicken, add the cornstarch slurry (cornstarch mixed with water) and stir until the filling thickens further.
- Add the red food coloring and cinnamon (if using) and stir to combine. Remove from heat and let the filling cool slightly.
- Preheat the oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface and cut it into small rounds using a cookie cutter or the rim of a glass.
- Press the dough rounds into the cups of a tart pan or onto a baking sheet, forming a small shell.
- Spoon the coconut filling into the center of each pastry shell, filling them to the top.
- Bake the tarts for 20-25 minutes, or until the pastry is golden brown and the filling is set.
- Let the tarts cool before serving. Enjoy them as a sweet treat for dessert or a snack with tea!
Notes
- Feel free to add more food coloring if you want a more vibrant pink color for the filling.
- If you don’t have a tart pan, you can use a muffin tin or freeform the dough on a baking sheet.
- These tarts can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 tart
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg