Coconut cream tart: Tartaleta de coco

articles Food & Cuisine Recipes

Karen Hursh Graber

This dessert has coconut in the cream filling and on top — a double dose for coconut lovers.


  • ¾ cup sugar
  • 1/3 cup flour
  • 4 eggs
  • 1 cup milk
  • 1 cup coconut cream (such as Coco Lopez)
  • 1 baked 9 inch pie shell or 8 baked mini tart shells
  • 1 cup sweetened flaked coconut

Whisk together the sugar, flour, eggs, milk and coconut cream. Heat the mixture in a heavy bottomed sauce pan, whisking constantly, for about 10 minutes until it achieves a thick custard consistency.

Transfer to a bowl and cover the mixture by placing a piece of plastic wrap directly onto the surface of the custard. Chill for at least 8 hours and up to 24 hours.

Spoon the custard into the tart shell or mini tart shells. Top with the sweetened flaked coconut. Serves 8.

Link to source article
Mexico’s coconuts: A tasty way to beat the heat


Published or Updated on: May 11, 2011 by Karen Hursh Graber © 2011


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