Jump to Recipe Print RecipeAs I stood in my kitchen, the sweet, tropical scent of coconut wafted through the air, instantly transporting me to sun-kissed beaches. That’s the magic of these Condensed Milk Coconut Tarts—a delightful coconut dessert that brings sunshine to any day! This recipe is a game changer for anyone seeking an easy baking project, as it requires minimal time and effort while promising a mouthful of chewy, delicious goodness. What makes these tarts even more appealing is their make-ahead nature; they can be whipped up in advance and even taste better the next day as the flavors meld together. Plus, they freeze beautifully, ensuring that a scrumptious treat is always just a thaw away. So, are you ready to fill your home with a little slice of paradise? Let’s dive into this coconut adventure! Why are Coconut Tarts a Must-Try? Deliciously Unique: These Condensed Milk Coconut Tarts bring a tropical twist to your dessert table, combining coconut and sweet condensed milk for a truly unforgettable flavor experience. Quick to Prepare: With simple ingredients and minimal prep time, whipping up these tarts is a breeze, making them perfect for beginners and seasoned bakers alike. Make-Ahead Magic: Prepare in advance, allowing the flavors to deepen overnight. They taste even better the next day—ideal for planning parties or celebrations! Crowd Pleaser: Perfect for sharing, these tarts are an instant hit at gatherings, sure to brighten any occasion. Versatile and Fun: Feel free to customize with chocolate chips or serve them alongside coffee for a delightful treat any time of day. Can’t wait to get started? For tips on making these tarts gluten-free, check out our guide on how to bake with gluten-free flour. Condensed Milk Coconut Tarts Ingredients For the Pastry • Butter (½ cup / 125g) – Adds richness and flavor; substitute with margarine for a dairy-free option. • Caster Sugar (½ cup / 100g) – Sweetens both the crust and filling; granulated sugar works fine too. • Buttermilk (¼ cup / 60ml) – Adds moisture and tenderness; use milk mixed with lemon juice as a substitute. • Cake Flour or All-Purpose Flour (2 ¼ cups / 270g) – Provides structure and support to the pastry. • Baking Powder (1 teaspoon) – Helps the pastry rise slightly for a lighter texture. • Salt (½ teaspoon) – Balances flavors and enhances the sweetness. For the Coconut Filling • Desiccated Coconut (2 ½ cups / 150g) – The star ingredient that gives this filling its chewy texture; use unsweetened for better control over sweetness. • Cake or All-Purpose Flour (2 tablespoons) – Thickens the coconut filling, ensuring it holds together well. • Additional Baking Powder (1 teaspoon) – Ensures the filling has a light, fluffy texture. • Sugar (⅔ cup / 134g) – Sweetens the filling; adjust according to taste preferences. • Milk (½ cup / 125ml) – Adds creaminess and richness to the filling. • Sweetened Condensed Milk (½ cup / 120ml) – Binds the filling and imparts an irresistible flavor. • Vanilla Extract (1 ½ teaspoons) – Enhances the overall taste and adds warmth. • Melted Butter (4 tablespoons / 60g) – Provides extra richness to the coconut filling. These Condensed Milk Coconut Tarts will surely become a cherished treat in your home! Step‑by‑Step Instructions for Condensed Milk Coconut Tarts Step 1: Make the Pastry Begin by creaming together ½ cup of softened butter and ½ cup of caster sugar in a mixing bowl until the mixture is light and fluffy, about 3-5 minutes. Gradually mix in ¼ cup of buttermilk until fully combined. Sift in 2 ¼ cups of cake flour, 1 teaspoon of baking powder, and ½ teaspoon of salt, stirring gently until a soft dough forms. Chill the dough in the refrigerator for 10-15 minutes. Step 2: Prepare the Coconut Filling While the pastry chills, combine 2 ½ cups of desiccated coconut, 2 tablespoons of cake flour, and 1 teaspoon of additional baking powder in a large bowl. In a separate bowl, whisk together ⅔ cup of sugar, ½ cup of milk, ½ cup of sweetened condensed milk, 1 ½ teaspoons of vanilla extract, and 4 tablespoons of melted butter until smooth. Mix the dry coconut mixture into the wet ingredients until thoroughly combined. Step 3: Assemble and Bake Preheat your oven to 320°F (160°C) and grease a tart or muffin pan. Once the dough has chilled, roll it out on a floured surface to about ⅛ inch thick, then gently mold it into the prepared pan. Spoon or scoop the coconut filling into each pastry shell, filling them generously. Bake in the preheated oven for about 20 minutes or until the tarts are golden brown on top. Step 4: Cool and Serve After baking, allow the Condensed Milk Coconut Tarts to cool in the pan for about 10 minutes. Carefully remove them from the tins and place them on a wire rack to cool completely. These delightful tarts are ready to be served warm or can be stored for later enjoyment, allowing the flavors to meld beautifully over time. Make Ahead Options These Condensed Milk Coconut Tarts are perfect for busy home cooks looking to save time! You can prepare the pastry dough up to 24 hours in advance—simply wrap it tightly in plastic wrap and refrigerate. The coconut filling can also be mixed and stored in the fridge for up to 3 days; just be sure to keep it in an airtight container to prevent drying out. When you’re ready to bake, roll out the chilled pastry and fill it with the prepared coconut mixture. Bake as instructed and enjoy the delicious flavors that deepen with time, making these tarts just as delightful as fresh-baked right out of the oven! Storage Tips for Condensed Milk Coconut Tarts Room Temperature: Keep the tarts in an airtight container at room temperature for up to 2 days to maintain their freshness and texture. Fridge: For longer storage, refrigerate the tarts in an airtight container for up to 1 week. This helps to keep them moist and flavorful. Freezer: These Condensed Milk Coconut Tarts can be frozen for up to 3 months. Wrap each tart individually in plastic wrap and then place them in a freezer-safe bag. Reheating: To enjoy them warm, thaw the tarts at room temperature and reheat in a preheated oven at 300°F (150°C) for about 10 minutes, keeping their delightful texture intact. What to Serve with Condensed Milk Coconut Tarts These delightful tarts are perfect for creating a full, satisfying meal infused with tropical vibes. Citrus Salad: A light, refreshing dish of mixed greens, oranges, and a honey-lime dressing complements the sweet richness of the tarts beautifully. Creamy Coconut Rice: This dish echoes the coconut flavor while adding a creamy texture that pairs perfectly with the flaky crust of the tarts. Tropical Fruit Platter: A vibrant assortment of mango, pineapple, and kiwi adds a fresh, colorful contrast, enhancing the sweetness of the tarts. Iced Coffee: The bold flavor of iced coffee offsets the sweetness and works wonderfully with the chewy coconut filling—perfect for afternoon treats! Chocolate Sauce Drizzle: A warm chocolate drizzle adds an indulgent touch, contrasting the tart’s sweetness with a rich, velvety chocolate flavor. Whipped Cream: Light and airy, a dollop of whipped cream elevates the tarts, adding a creamy layer that enhances their tropical essence. Chai Tea: The warmth and spice of chai tea act as a comforting counterbalance against the coconut, creating a cozy, inviting dessert experience. Coconut Sorbet: A frozen coconut sorbet offers a cool, refreshing palate cleanser while keeping the coconut theme alive—perfect for hot days! Lemonade: The zesty tanginess of lemonade cuts through the sweetness, providing a balanced, thirst-quenching beverage to accompany your meal. Variations & Substitutions for Condensed Milk Coconut Tarts Feel free to put your own twist on these delightful tarts and experiment with flavors that excite your taste buds! Dairy-Free: Substitute butter with margarine and use coconut milk for the filling for a vegan option. Gluten-Free: Replace all-purpose flour with a gluten-free flour blend to make these tarts suitable for gluten-sensitive friends. Chocolate Lovers: Add ½ cup of semi-sweet chocolate chips to the coconut filling for a rich chocolatey contrast. The combination will melt in your mouth! Citrus Zing: Incorporate the zest of one lemon or lime into the filling for a refreshing brightness that pairs beautifully with the coconut. Tropical Twist: Mix in 1 cup of crushed pineapple (drained) along with the coconut filling for a chewy, fruity explosion. This will transport your taste buds straight to the tropics! Nutty Crunch: Fold in ½ cup of toasted chopped almonds or pecans for added texture and flavor that beautifully complements the creaminess of the filling. Spicy Kick: Add a pinch of cayenne pepper or a sprinkle of cinnamon to the filling for a surprising, delightful warmth that enhances the overall flavor. Whipped Cream Delight: Serve these tarts topped with a dollop of homemade whipped cream or a drizzle of chocolate sauce for added indulgence. For more sweet topping ideas, check out our guide on creating the perfect whipped cream. Explore these variations to make each batch of Condensed Milk Coconut Tarts uniquely yours! Expert Tips for Making Condensed Milk Coconut Tarts • Perfect Pastry: Handle the dough gently, avoiding overworking it, which can lead to a tough crust—aim for a tender, flaky finish. • Chill the Dough: Refrigerating the pastry dough for at least 10-15 minutes helps it maintain shape during baking and results in a better texture. • Even Filling Scoops: Use an ice cream scoop to portion the coconut filling evenly, ensuring each tart has the same delightful texture and taste. • Baking Time Care: Keep an eye on the tarts in the oven; ovens vary, and you want them golden brown but not overcooked. • Storage Secrets: Store leftover Condensed Milk Coconut Tarts in an airtight container at room temperature for up to 2 days, or freeze them individually for longer preservation. Condensed Milk Coconut Tarts Recipe FAQs How do I select the right desiccated coconut? Absolutely! When choosing desiccated coconut, look for finely grated, unsweetened coconut. Avoid anything with dark spots or an off smell, as these can indicate spoilage. Fresh desiccated coconut should be white or cream-colored, ensuring you’re getting the best flavor for your Condensed Milk Coconut Tarts. What is the best way to store leftover tarts? To maintain their freshness, store leftover tarts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to 1 week. Make sure to let them come to room temperature before serving for the best taste! Can I freeze the coconut tarts? Absolutely! These Condensed Milk Coconut Tarts can be frozen for up to 3 months. To freeze, wrap each tart individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, simply thaw them at room temperature and reheat in a preheated oven at 300°F (150°C) for about 10 minutes. What should I do if my pastry becomes tough? Very! If your pastry turns out tough, it may be due to overworking the dough. For a flaky crust, handle the dough gently and avoid excessive mixing. If this happens, don’t lose hope! You can always make a new batch and remember to chill the dough for a minimum of 10-15 minutes to help maintain the right texture. Are these tarts suitable for gluten-free diets? Yes! You can easily make these tarts gluten-free by substituting the cake flour with a gluten-free flour blend. Look for one that can be used as a 1:1 substitute to ensure your Condensed Milk Coconut Tarts turn out just as delicious! Always double-check for any potential allergens based on your specific dietary needs. How long do the tarts last in the fridge? The tarts can be kept in the fridge for up to 1 week when stored properly in an airtight container. Their flavor continues to develop, and if you’re patient, they’ll taste even better a day or two later! This makes them a perfect make-ahead treat for gatherings. Irresistible Condensed Milk Coconut Tarts You’ll Love Today No ratings yet These delicious Condensed Milk Coconut Tarts are a delightful dessert that combines coconut and sweet condensed milk for a unique experience. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 20 minutes minsChilling Time 15 minutes minsTotal Time 1 hour hr 5 minutes mins Servings: 12 tartsCourse: DessertCuisine: TropicalCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pastry1/2 cup Butter Adds richness and flavor; substitute with margarine for a dairy-free option.1/2 cup Caster Sugar Sweetens both the crust and filling; granulated sugar works fine too.1/4 cup Buttermilk Adds moisture and tenderness; use milk mixed with lemon juice as a substitute.2 1/4 cups Cake Flour or All-Purpose Flour Provides structure and support to the pastry.1 teaspoon Baking Powder Helps the pastry rise slightly for a lighter texture.1/2 teaspoon Salt Balances flavors and enhances the sweetness.For the Coconut Filling2 1/2 cups Desiccated Coconut The star ingredient that gives this filling its chewy texture; use unsweetened for better control over sweetness.2 tablespoons Cake or All-Purpose Flour Thickens the coconut filling, ensuring it holds together well.1 teaspoon Additional Baking Powder Ensures the filling has a light, fluffy texture.2/3 cup Sugar Sweetens the filling; adjust according to taste preferences.1/2 cup Milk Adds creaminess and richness to the filling.1/2 cup Sweetened Condensed Milk Binds the filling and imparts an irresistible flavor.1 1/2 teaspoons Vanilla Extract Enhances the overall taste and adds warmth.4 tablespoons Melted Butter Provides extra richness to the coconut filling. Equipment Mixing Bowltart or muffin panwhisksifter Method Prepare the PastryCream together ½ cup of softened butter and ½ cup of caster sugar in a mixing bowl until light and fluffy, about 3-5 minutes.Gradually mix in ¼ cup of buttermilk until fully combined.Sift in 2 ¼ cups of cake flour, 1 teaspoon of baking powder, and ½ teaspoon of salt, stirring gently until a soft dough forms.Chill the dough in the refrigerator for 10-15 minutes.Prepare the Coconut FillingCombine 2 ½ cups of desiccated coconut, 2 tablespoons of cake flour, and 1 teaspoon of additional baking powder in a large bowl.In a separate bowl, whisk together ⅔ cup of sugar, ½ cup of milk, ½ cup of sweetened condensed milk, 1 ½ teaspoons of vanilla extract, and 4 tablespoons of melted butter until smooth.Mix the dry coconut mixture into the wet ingredients until thoroughly combined.Assemble and BakePreheat your oven to 320°F (160°C) and grease a tart or muffin pan.Roll out the chilled dough on a floured surface to about ⅛ inch thick and mold it into the prepared pan.Spoon the coconut filling into each pastry shell, filling generously.Bake in the preheated oven for about 20 minutes or until the tarts are golden brown on top.Cool and ServeAllow the Condensed Milk Coconut Tarts to cool in the pan for about 10 minutes.Carefully remove them from the tins and place on a wire rack to cool completely.Serve warm or store for later enjoyment. Nutrition Serving: 1tartCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 50mgIron: 1mg NotesThese delightful tarts are perfect for sharing and can be customized with chocolate chips or served alongside coffee. Tried this recipe?Let us know how it was!
