Coconut tart is a famous Caribbean holiday dessert, everyone looks forward to a slice. This Caribbean Coconut Tart is sweet and delicious, worth the try.
Recipe video:
Christmas would not be Christmas without coconut tart. At least in some islands, such as the USVI, St-Martin/St-Maarten, Anguilla… It is a staple dessert for the holidays and you have to feature it on the buffet table. So in honor of Christmas and my upbringing, I thought I should share this amazing Caribbean Coconut Tart.
Tart usually makes its appearance during the Christmas holidays. That’s the reason why I branded this tart recipe as a Christmas tart. However, you can also make this throughout the year and it doesn’t stop at coconut. You can make guava, pineapple or even star fruit tart. But the most famous and most demanded flavor is coconut and it’s my favorite.
Coconut is famous throughout the islands. Besides being known for its water, it is known for its milk and its use in desserts. You can make just about anything with coconut and that is why I love it.
If you are a coconut lover like myself then this will be your favorite tart as well.
Something I have noticed in the Caribbean is that everyone has a different way to make things. Although we are close to each other, our recipes may differ. So I am not claiming by any means that this recipe is the most authentic but it is my version of it. This recipe always seems to work perfectly for me and I hope it will for you.
Before diving into the recipe, I thought I should share some TIPS & TRICKS with you guys:
TIPS & TRICKS
- Coconut: Of course the filling is coconut and to make the filling I suggest only using freshly grated coconut. I have never tried using the manufactured shredded coconut and I know it will not work for this recipe. Although, the pre-shredded coconut tends to be a substitute in many recipes, this is not one of those recipes. So I only suggest using the freshly grated one. In order to use the fresh stuff, all you have to do is buy a fresh coconut, crack it and grate it.
- The filling: The filling is fairly simple and mines may vary from others. I like to use spices in mines, that is why my filling is brown instead of white like others. Some people opt out of using spices but I think it enhances the flavor. Although it may seem unnecessary to some and some may think it overpowers the coconut, I promise it doesn’t. I cook the filling for 20-30 minutes and I allow a little bit of water to remain so during the baking it doesn’t dry out.
- The dough: For so many years I tried to make this tart and the dough would never come out good. Finally this year I was successful. I love this dough and it is so simple to make and I don’t understand how I kept failing. All you need is flour, salt, sugar, vanilla extract, water, butter and egg. However, the key to a successful dough is the resting time. You need to leave your dough rest so it can firm up and it can be manageable when you are rolling it out. I have skipped the resting process and the whole tart was a fail so trust me when I say rest that dough!
I hope you enjoy the recipe.
Now, let’s get into it.
3.50 from 36 votes
Coconut tart is a famous Caribbean holiday dessert, everyone looks forward to a slice. This Caribbean Coconut Tart is sweet and delicious, worth the try.
Servings 1 tart
Prep Time 15 minutes mins
Cook Time 1 hour hr
Ingredients
Tart dough:
- 3 & 1/2 cups All-purpose flour sifted
- 1/2 cup Unsalted butter cold & cut into chunks
- 1/2 cup Water
- 1 medium Egg beaten
- 1 tbsp Granulated sugar
- 1 tsp Vanilla extract
- 1/2 tsp Salt
Coconut filling:
- 3 cups Freshly grated coconut
- 1/2 cup Water
- 3/4 cup Granulated sugar
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1/2 tsp Almond essence
- 1/8 tsp Ground cinnamon
- 1/8 tsp Ground nutmeg
Instructions
Making the dough:
In a mixing bowl, mix together the salt, sugar and butter.
Add the egg, vanilla extract and gradually mix in the water.
Once the dough has come together in the bowl, turn unto a floured surface and knead it.
Knead until smooth which should take 2-3 minutes.
Divide the dough, form into a ball and wrap in plastic. Place in the fridge for 1-2 hours.
Making the filling:
In aa medium size pot, add the coconut, spices, water, vanilla and almond essence.
Stir everything together and let it simmer for 20-30 minutes on medium-low heat.
Stir it constantly and if it dries out add some water. The goal is to have a little bit of water leave over for the baking.
Once the filling has done cooking, set aside and let it cool for 15-20 minutes.
Baking the tart:
Preheat oven at 350°F/180°C.
Roll out one of the dough on a floured surface. The dough should be wide and round enough to go up the sides of you baking pan and 1/8 inch thick.
Add it to your tart pan add the filling, make sure to smooth the filling out.
Roll out the other dough about 1/8 inch thick and cut about 8-10 strips.
Add the strips according to your style and preferences. I like to add mines diagonally.
Bake the tart for 30-40 minutes then let it cool for 10-15 minutes.
Notes
- The dough can be made 3 days in advance.
- The filling can be made the day before, just warm it up and add about 2-4 tbsp of water to it.
Course: Dessert
Cuisine: Caribbean
Other Holiday baked desserts you may enjoy:
Eggnog Cake
Soft Vanilla Spice Cookies
