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Caribbean Coconut Tarts

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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.

Ingredients

Units Scale
  • 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

  1. In a large mixing bowl, combine the flour, sugar, and salt.
  2. 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.
  3. 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.
  4. 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.
  5. In a saucepan, combine the grated coconut, sugar, condensed milk, water, and vanilla extract. Bring to a simmer over low heat, stirring occasionally.
  6. Once the mixture starts to thicken, add the cornstarch slurry (cornstarch mixed with water) and stir until the filling thickens further.
  7. Add the red food coloring and cinnamon (if using) and stir to combine. Remove from heat and let the filling cool slightly.
  8. Preheat the oven to 350°F (175°C).
  9. 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.
  10. Press the dough rounds into the cups of a tart pan or onto a baking sheet, forming a small shell.
  11. Spoon the coconut filling into the center of each pastry shell, filling them to the top.
  12. Bake the tarts for 20-25 minutes, or until the pastry is golden brown and the filling is set.
  13. 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

Find it online: https://yumfoodusa.com/caribbean-coconut-tarts/