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24th October 2019

Condensed Milk Coconut Tarts

If you like coconut desserts then you are going to love this Condensed Milk  Coconut Tarts. A buttery shortcrust base filled with sweet coconut filling makes up this all-time classic dessert.

Condensed Milk Coconut Tarts

These Condensed Milk  Coconut Tarts are the perfect make-ahead bake. They actually taste better a day after baking allowing for the full richness of flavors to develop.

Just store in an airtight container to keep it fresh.

Another bonus of this recipe is that these coconut tarts can be frozen. They should be wrapped individually in plastic wrap or cling film and placed in a sealed freezer-safe bag or container.

To thaw, just defrost at room temperature and heat for about 4 to 5 minutes in a preheated oven of 320°F /160°C.

This will warm it up giving it that " just baked" deliciousness.

What goes into it

While the full recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.

For the pastry

  • Butter
  • Sugar
  • Buttermilk: This gives the pastry a rich and delicious flavor.
  • If you do not have yogurt then make your own by adding 1 teaspoon / 5 ml lemon juice mixed into ¼ cup of milk
    Set aside for 5 minutes before using in the recipe. 
  • All-purpose or Cake flour
  • Baking powder

For the filling

  • Desiccated Coconut: For this recipe, it is best to use fine desiccated coconut
  • Cake or all-purpose flour
  • baking powder 
  • Sugar: I use just a ¼ cup of sugar for these coconut tarts, but feel free to add a bit more if you prefer a sweeter bake.
  • Milk
  • Condensed milk: This helps to bind the filling ingredients and contributes to a creamy rich texture.
  • Vanilla extract: To add some extra yum 🙂
  • Melted butter

Which baking pan to use

Any 1 of the following is perfect to use for this bake:

  • 12 cup tart pan: I use a non-stick 12 cup tart pan for this recipe. The dough is simply cut and lightly pressed to fit the shape of the cup.
  • Individual nonstick tart molds
  • Muffin or cupcake tins

Tips for making the perfect pastry

The pastry is really easy to make...but the following tips will ensure delicious perfection:

  • Avoid over-handling the pastry. The ingredients should just be combined and gathered to form a soft dough. It is not necessary to knead the dough.
  • Chill the dough in the fridge for about 15 minutes. This will make it much easier to roll out. 
  • Don’t add too much flour to the work surface. Adding too much flour can cause the pastry to dry out.

Making the condensed milk coconut tarts

While the full recipe is written below, this is the process with step-by-step pictures to help guide you.

The pastry

Start by making the pastry by creaming the sugar and butter.
Add the buttermilk and beat well until light and creamy
Sift in the flour, baking powder, and salt. Combine and handle lightly to form a soft dough. Place in the fridge or freezer for about 10 to 15 minutes while you make the filling.
 
Condensed Milk Coconut Tarts

The coconut filling

Combine the desiccated coconut, flour, and baking powder in a bowl and set aside.
 
In another bowl, add in the sugar, condensed milk, vanilla extract, melted butter, and milk and mix well using a whisk.
 
Mix in the coconut flour mixture into it and whisk well to combine
 
Condensed Milk Coconut Tarts

Cut and shape the pastry

Lightly dust the work surface with flour and roll out the chilled pastry. Using a cookie cutter, cut and press the pastry into a greased tart or cupcake pan. 

Condensed Milk Coconut Tarts

Fill and bake

Use a spoon or an ice cream scoop to put the filling into the pastry. Bake in a preheated oven at 320ºF (160ºC) for 20 minutes or until they turn golden brown and fully cooked.

Remove from the oven and allow to cool for about 10 minutes before removing from the tart or cupcake tin.

Enjoy ♥

If you like this recipe, be sure to check out my other amazing cookie and slice recipes

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Condensed Milk Coconut Tarts

If you like coconut desserts then you are going to love this Condensed Milk Coconut Tarts. A buttery shortcrust base filled with sweet coconut filling makes up this all-time classic dessert.
5 from 15 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Servings 12 Coconut tarts

Ingredients
  

FOR THE PASTRY

  • ½ cup /125g butter or margarine
  • ½ cup / 100g caster sugar
  • ¼ cup / 60 ml buttermilk or 1 teaspoon / 5 ml lemon juice mixed into ¼ cup of milk
  • 2 ¼ cups / 270g cake flour / all-purpose flour
  • 1 level teaspoon / 4 grams baking powder
  • ½ teaspoon / 2 ml salt

FOR THE FILLING

  • 2 ½ cups / 150g desiccated / shredded coconut
  • 2 Tablespoons cake OR all-purpose flour
  • 1 teaspoon baking powder
  • ⅔ cup / 134g sugar SEE NOTE 1
  • ½ cup / 125ml milk
  • ½ cup / 120ml sweetened condensed milk
  • 1 ½ teaspoon vanilla extract
  • 4 Tablespoons / 60g melted butter

Instructions
 

MAKING THE PASTRY

  • Start by making the pastry by creaming the sugar and butter.
  • Add the buttermilk and beat well until light and creamy
  • Sift in the flour, baking powder, and salt. Combine and handle lightly to form a soft dough. Place in the fridge or freezer for about 10 to 15 minutes while you make the filling.

TO MAKE THE FILLING

    THE COCONUT FILLING

    • Combine the desiccated coconut, flour and baking powder in a bowl and set aside.
    • In another bowl, add in the sugar, condensed milk, vanilla extract, melted butter and milk and mix well using a whisk. Mix in the coconut flour mixture into it and whisk well to combine

    CUT AND SHAPE THE PASTRY INTO THE TART PAN

    • Lightly dust the work surface with flour and roll out the chilled pastry. Using a cookie cutter, cut and press the pastry into a greased tart or cupcake pan.

    FILL AND BAKE

    • Use a spoon or an ice cream scoop to put the filling into the pastry. Bake in a preheated oven at 320ºF (160ºC) for 20 minutes or until they turn golden brown and fully cooked. Remove from the oven and allow to cool for about 10 minutes before removing from the tart or cupcake tin.

    Notes

    1. I use just a ¼ cup of sugar for these coconut tarts, but feel free to add a bit more if you prefer a sweeter bake.
    *Nutrition Disclaimer
    Tried this recipe? Let me know how it was in the comments below

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    Reader Interactions

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      Recipe Rating




    1. Laura says

      October 28, 2019 at 9:34 pm

      5 stars
      These are like mini coconut pies! Oh, my, one of my favorites. I also like the crust you made, I’ve never made one with buttermilk, but it looks awesome and sounds great!

      Reply
    2. Maria | kitchenathoskins says

      November 19, 2019 at 5:04 am

      5 stars
      I love, LOVE condensed milk and coconut!! It is an amazing combo. So, It is gonna be hard for me to stop with just one. So much YUMMMM:)

      Reply
    3. Mamta says

      December 24, 2020 at 9:12 pm

      5 stars
      Thank you for a lovely eggless recipe! I would add half cup sugar in the filling as a dessert and quarter cup of sugar if serving for a tea!

      Reply
      • The Gardening Foodie says

        December 24, 2020 at 11:37 pm

        Hi Mamta, You are welcome, and thank you 🙂

        Reply
    4. Jenny says

      February 06, 2021 at 11:10 pm

      5 stars
      Thank you for sharing this delicious recipe. I've always enjoyed these coconut tarts while growing up but whenever I searched for a recipe I came up with the one that uses egg whites. It wasn't quite the taste I was used to loving. But this recipe of yours, it's the one! 😍😍 I also used 1/4 cup of sugar and the level of sweetness is to perfection.
      I made these today but somehow I had extra pastry dough. Can I freeze the dough?

      Reply
      • The Gardening Foodie says

        February 07, 2021 at 3:46 pm

        Hi Jenny, Thank you and you are welcome 🙂
        Sure, the dough can be frozen for up to one month. Just bring to room temperature before using for your next batch of coconut tarts.
        Happy baking 🙂

        Reply
    5. Rekha jain says

      May 26, 2021 at 6:58 am

      Butter in dough is melted or soft?

      Reply
      • The Gardening Foodie says

        May 26, 2021 at 9:35 am

        Hi Rekha, The butter used for the dough should be soft, not melted. It is beaten with the sugar and buttermilk until light and creamy.
        Happy baking 🙂

        Reply
    6. Babra Kabir says

      June 18, 2021 at 5:00 pm

      Hi this is Babra Kabir from Kolkata India... your recipes are mesmerizing and looks delicious .....when I came across to this coconut condensed milk tart I got really excited to try this recipe but unfortunately no decicated coconut was available ....so I have a query that in place of decicated coconut can I use coconut milk powder in this recipe?

      Reply
      • The Gardening Foodie says

        June 18, 2021 at 7:28 pm

        Hi Babra
        Thank you, I’m glad tat you are enjoying my recipes 🙂
        Yes, sure you can use coconut milk powder in this recipe. Since the powder is finely ground desiccated coconut anyway.
        However I would suggest that you use just 2 cups of coconut flour to substitute for the 2 1/2 cups desiccated coconut called for in the recipe.
        I hope this helps answer your question 🙂
        Happy baking 🙂

        Reply
    7. Lindsay Joiner says

      February 02, 2022 at 8:40 pm

      5 stars
      Can these ve cooked and frozen please. Banging recipe darling xx

      Reply
      • The Gardening Foodie says

        February 03, 2022 at 12:18 am

        Hi Lindsay, thank you 🙂 Im glad you like the recipe too:)
        To answer your question: Yes, these can be baked and frozen.

        They should be wrapped individually in plastic wrap or cling film and placed in a sealed freezer-safe bag or container.

        To thaw, just defrost at room temperature and heat for about 4 to 5 minutes in a preheated oven of 320°F /160°C.

        This will warm it up giving it that ” just baked” deliciousness.

        Happy baking 🙂

        Reply
    8. Lucie says

      June 01, 2022 at 3:36 pm

      Just put the tarts in the oven. I would like to know what to do with the leftover coconut mix. Can it be frozen?

      Reply
      • The Gardening Foodie says

        June 01, 2022 at 5:17 pm

        Hi Lucie, Sure, you can freeze the leftover coconut mix for up to 1 month or refrigerate for up to 1 week.
        If freezing, allow the mixture to defrost completely before using.

        I hope this helps answer your question 🙂

        Reply
    9. Linda Belgrove says

      August 13, 2022 at 6:18 pm

      The reference to yoghurt by using lemon juice and milk, is that the buttermilk?

      Reply
      • The Gardening Foodie says

        August 14, 2022 at 10:12 pm

        Hi Linda, yes, that is correct. You can use either yogurt or buttermilk in this recipe. If you do not have buttermilk or yogurt, then you can make a substitute by combining the lemon juice and milk together.

        I hope this helps 🙂

        Happy Baking 🙂

        Reply
    10. Carmela says

      October 10, 2022 at 6:46 am

      Hello!
      Should I use sweetened or unsweetened desiccated coconut for this?

      Please help.
      Thank you!

      Reply
      • The Gardening Foodie says

        October 10, 2022 at 7:47 am

        Hi Carmela, you should use unsweetened desiccated coconut in this recipe.

        Happy baking 🙂

        Reply
    11. Kim says

      November 22, 2022 at 6:39 pm

      This is an extremely delicate crust. Don't roll it too thin or it will tear. I used coconut eagle brand. It was an excellent substitution.

      Reply
    12. Roy says

      March 28, 2023 at 3:23 pm

      5 stars
      Made them today for the first time and had to leave them in the oven for about 30 minutes and then out of the tin for another 10 minutes with only bottom heat to finish the pastry. Made them in tartelettes tins.
      The filling was pretty wet before baking.

      Overall they taste nice, not so sweet. Thumbs up!

      Reply

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    Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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