As the sun sets, casting a warm glow in my kitchen, I can’t help but think of those comforting moments filled with sweet treats. One dessert that brings a wave of nostalgia is the Eggless Condensed Milk Coconut Tarts. With a buttery shortcrust that crumbles just right and a luscious coconut filling that’s simply irresistible, these tarts are a dream come true for coconut lovers. Not only can you whip them up quickly, but they’re also perfect for making ahead of time and storing in the freezer. Imagine pulling out a batch for an impromptu gathering or a quiet night in. So, are you ready to dive into this delightful recipe that promises to transport your taste buds to a tropical paradise?
Why Are These Tarts So Special?
Ultimate Flavor: These Condensed Milk Coconut Tarts burst with a rich coconut flavor that will transport your taste buds to a tropical paradise.
Effortless Preparation: With minimal ingredients and a straightforward process, you’ll have a delicious dessert ready in no time!
Freezer-Friendly: Perfect for busy schedules! Make ahead and freeze; simply warm them up for an instant treat.
Versatile Serving Options: Whether enjoyed solo or paired with tropical fruits like mango, these tarts fit any occasion.
Crowd-Pleasing Delight: Impress your family and friends — everyone will love these delightful treats! Want more coconut inspiration? Check out this Coconut Curry Soup for a savory twist!
Condensed Milk Coconut Tarts Ingredients
For the Pastry
• Butter (125g) – Adds richness and flavor. Use margarine as a substitute if desired.
• Caster Sugar (100g) – Sweetens the tart base. Granulated sugar can be used in place.
• Buttermilk (60 ml) – Provides moisture and tenderness to the pastry. Substitute with lemon juice mixed into milk (1 teaspoon lemon juice + ¼ cup milk).
• Cake Flour/All-Purpose Flour (270g) – Gives structure to the pastry. No substitutions required.
• Baking Powder (4g) – Leavens the pastry. Ensure it’s fresh for best results.
• Salt (2 ml) – Enhances flavors in the pastry. Essential for balance.
For the Coconut Filling
• Desiccated Coconut (150g) – Main filling ingredient, offering texture and flavor. Use unsweetened coconut for best results.
• Cake/All-Purpose Flour (2 tablespoons) – Thickens the filling. No substitutions required.
• Baking Powder (1 teaspoon) – Additional leavening for filling. Ensure freshness.
• Sugar (134g) – Sweetens the coconut filling. Adjust sweetness to personal preference.
• Milk (125ml) – Adds moisture to the filling. Any milk variety works here.
• Sweetened Condensed Milk (120ml) – Binds ingredients and adds creaminess. No substitutions; essential for flavor.
• Vanilla Extract (1.5 teaspoons) – Adds fragrant flavor. Optional – use almond extract for a variation.
• Melted Butter (60g) – Helps bind filling and adds richness. Use coconut oil for a dairy-free option.
Step‑by‑Step Instructions for Condensed Milk Coconut Tarts
Step 1: Make the Pastry
Begin by creaming 125g of butter and 100g of caster sugar in a large mixing bowl until the mixture is light and fluffy, about 3-4 minutes. Gradually add in 60ml of buttermilk, mixing well until combined. Sift in 270g of cake flour, 4g of baking powder, and 2ml of salt, stirring gently until a soft dough forms. Chill this dough in the refrigerator for 10-15 minutes to make it easier to roll out.
Step 2: Prepare the Coconut Filling
In a separate bowl, combine 150g of desiccated coconut, 2 tablespoons of cake flour, and 1 teaspoon of baking powder. In another bowl, whisk together 134g of sugar, 120ml of sweetened condensed milk, 1.5 teaspoons of vanilla extract, 60g of melted butter, and 125ml of milk until smooth. Add the coconut mixture to the wet ingredients, stirring until everything is well combined and the filling is thick and creamy.
Step 3: Shape and Bake
Roll out the chilled pastry dough on a lightly floured surface to about 1/8 inch thick. Cut the pastry into rounds that will fit your tart molds or cupcake pans, gently pressing them into the molds to create the base. Spoon the coconut filling into each tart shell, filling them generously but not overflowing. Bake the Condensed Milk Coconut Tarts in a preheated oven at 320°F (160°C) for about 20 minutes or until they are golden brown on top.
Step 4: Cool and Serve
Once baked, allow the tarts to cool in the pans for about 10 minutes, which will help them set and prevent cracking. Carefully remove the tarts from the molds and transfer them to a wire rack to cool completely. These beautiful Condensed Milk Coconut Tarts can be served warm, at room temperature, or chilled, making them a versatile dessert for any occasion.
What to Serve with Condensed Milk Coconut Tarts
Indulge in these sweet, coconut-infused delights as you create a harmonious meal that will have everyone smiling.
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Creamy Vanilla Ice Cream: A scoop of creamy ice cream perfectly balances the sweetness, providing a refreshingly cool contrast to the warm tarts. Each bite combines smoothness with the delightful texture of the tarts.
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Tropical Fruit Salad: A vibrant mix of pineapple, mango, and kiwi adds freshness and acidity, enhancing the coconut flavors while providing a burst of color to the plate.
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Coconut Whipped Cream: Top your tarts with a dollop of homemade coconut whipped cream for an extra touch of richness. This will elevate your dessert game with layers of luscious flavor.
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Iced Tea with Mint: A glass of refreshing iced tea infused with mint complements the tropical flavors of the tarts, cleansing the palate and balancing the sweetness beautifully.
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Chocolate Dipping Sauce: For a decadent twist, serve with a warm chocolate dipping sauce. The rich chocolate pairs excellently with the delicate coconut filling, making every bite a heavenly experience.
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Lemonade or Citrus Spritz: Bright, zesty lemonade or sparkling citrus drinks cut through the sweetness of the tarts, offering a refreshing contrast that is perfect for warm days.
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Cheese Platter: Serve alongside a selection of mild cheeses like brie or goat cheese, whose creaminess provides an intriguing contrast to the tarts’ texture and sweetness.
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Chai Tea: Aromatic chai tea steeped with spices offers a warm, fragrant companion that enhances the flavors of the tarts, creating a cozy atmosphere for a dessert feast.
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Pineapple Salsa: For a unique blend, pair with a zesty pineapple salsa. The sweet and tangy elements meld delightfully with the decadent coconut flavors.
Expert Tips for Condensed Milk Coconut Tarts
Chill the Dough: Ensure your pastry dough is chilled for at least 10-15 minutes. This makes it easier to roll and helps prevent a tough texture.
Avoid Overmixing: When combining the flour for the pastry, mix until just combined. Overworking the dough can lead to tough tarts.
Cool Before Removing: Allow the tarts to cool in the pan for ten minutes before removing them. This step helps them keep their shape and prevents cracking.
Use Fresh Leavening: Ensure your baking powder is fresh for both the pastry and the filling. This guarantees a light, fluffy texture essential for perfect Condensed Milk Coconut Tarts.
Storage Solutions: For long-lasting freshness, store the tarts in an airtight container. They can be frozen and reheated without losing their delightful texture.
Make Ahead Options
These Condensed Milk Coconut Tarts are perfect for busy home cooks looking to save time! You can prepare the pastry up to 24 hours in advance; simply wrap it tightly in plastic wrap and refrigerate. The coconut filling can also be made ahead and stored in the fridge for up to 3 days in an airtight container. When you’re ready to bake, roll out the chilled pastry and fill it with the prepared coconut mixture, then bake as directed. This way, you can enjoy the same delicious flavor without the last-minute rush, ensuring your tarts are just as delightful and fresh!
Condensed Milk Coconut Tarts Variations
Feel free to make these delightful tarts your own with a variety of tasty twists and swaps!
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Dairy-Free: Substitute melted butter with coconut oil or vegan butter for a dairy-free option. You’ll enjoy the same rich texture with a hint of coconut goodness.
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Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. This allows everyone to indulge, regardless of dietary restrictions!
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Coconut Milk Powder: Replace desiccated coconut with coconut milk powder, creating a creamy and smooth filling. This provides a unique twist that’s equally delicious.
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Add Nuts: Mix in chopped macadamia nuts or almonds with the coconut filling for extra crunch and flavor, enhancing the classic coconut experience.
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Fruit Fusion: Top each tart with a slice of fresh mango or pineapple before baking. The juicy fruit synergizes beautifully, bringing a tropical touch to every bite.
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Lemon Zest: Incorporate lemon zest into the filling for a refreshing citrus balance. The zesty notes pair perfectly with the sweet coconut flavor, elevating the dessert.
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Chocolate Drizzle: Once cooled, drizzle melted dark chocolate over the tarts for an indulgent finish. This will satisfy any chocolate lover’s cravings!
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Spice It Up: Add a pinch of cinnamon or nutmeg to the coconut filling for warm, comforting flavors. It’s a delightful surprise that adds depth to your eggless treat!
Dive into these variations, and remember, each twist brings the magic of homemade desserts to life, inviting your loved ones to savor every moment. For more delightful creations, consider making this Orange Buttermilk Gelatin for a refreshing palate cleanser!
How to Store and Freeze Condensed Milk Coconut Tarts
Room Temperature: Store these tarts in an airtight container for up to 2 days to keep them fresh and enjoy their delightful flavors.
Fridge: For longer-lasting freshness, you can refrigerate the tarts in an airtight container for up to a week.
Freezer: Individually wrap the tarts in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 3 months.
Reheating: Thaw at room temperature, then warm in the oven at 350°F (175°C) for 4-5 minutes before serving, ensuring that your Condensed Milk Coconut Tarts taste as delightful as when freshly baked.
Condensed Milk Coconut Tarts Recipe FAQs
How do I select ripe ingredients for the filling?
Absolutely! When choosing desiccated coconut, look for a package that says “unsweetened” for the best flavor and texture. If opting for fresh coconut, the meat should be firm and white without any dark spots, which indicates spoilage.
What’s the best way to store leftover tarts?
To keep your Condensed Milk Coconut Tarts fresh, store them in an airtight container at room temperature for up to 2 days. If you’d like to keep them longer, refrigerate them for up to a week—though I often find they disappear much quicker!
Can I freeze these tarts for later?
Yes, definitely! To freeze your tarts, individually wrap each in plastic wrap and place them in a freezer-safe container or bag. They can be stored for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature, then reheat in the oven at 350°F (175°C) for about 4-5 minutes to restore their delightful texture.
What should I do if my pastry turns out tough?
If your pastry ends up tough, it could be due to overmixing the dough. Remember to mix until just combined for a tender tart base. Also, ensure the dough is chilled before rolling; this helps in keeping it flaky and light. If you’ve already baked them, they can still be salvaged by serving with a dollop of whipped cream or ice cream for added moisture and flavor.
Are there any dietary considerations for pets or allergies with this recipe?
Very! Keep in mind that both butter and sweetened condensed milk are not suitable for pets, particularly dogs, as they can cause digestive issues. If you have allergies, always check the specific brands of ingredients you use, especially the desiccated coconut and any substitutes.
What if I can’t find one of the ingredients?
No worries! If you can’t find desiccated coconut, you can substitute with coconut milk powder for a different texture. Gluten-free flour can replace all-purpose flour if you’re looking for a gluten-free version. Swapping condensed milk for coconut cream is also a delicious option if you want to create a richer, dairy-free filling. The more the merrier!
Irresistible Condensed Milk Coconut Tarts for Effortless Indulgence
Ingredients
Equipment
Method
- Begin by creaming 125g of butter and 100g of caster sugar in a large mixing bowl until the mixture is light and fluffy, about 3-4 minutes. Gradually add in 60ml of buttermilk, mixing well until combined. Sift in 270g of cake flour, 4g of baking powder, and 2ml of salt, stirring gently until a soft dough forms. Chill this dough in the refrigerator for 10-15 minutes to make it easier to roll out.
- In a separate bowl, combine 150g of desiccated coconut, 2 tablespoons of cake flour, and 1 teaspoon of baking powder. In another bowl, whisk together 134g of sugar, 120ml of sweetened condensed milk, 1.5 teaspoons of vanilla extract, 60g of melted butter, and 125ml of milk until smooth. Add the coconut mixture to the wet ingredients, stirring until everything is well combined and the filling is thick and creamy.
- Roll out the chilled pastry dough on a lightly floured surface to about 1/8 inch thick. Cut the pastry into rounds that will fit your tart molds or cupcake pans, gently pressing them into the molds to create the base. Spoon the coconut filling into each tart shell, filling them generously but not overflowing. Bake the Condensed Milk Coconut Tarts in a preheated oven at 320°F (160°C) for about 20 minutes or until they are golden brown on top.
- Once baked, allow the tarts to cool in the pans for about 10 minutes, which will help them set and prevent cracking. Carefully remove the tarts from the molds and transfer them to a wire rack to cool completely. These beautiful Condensed Milk Coconut Tarts can be served warm, at room temperature, or chilled, making them a versatile dessert for any occasion.
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