Coconut Custard Tart is a dreamy dessert that perfectly balances creamy richness and tropical sweetness. It features a buttery, flaky tart crust filled with a smooth, velvety coconut custard that’s baked to golden perfection. The result is a dessert that’s both comforting and elegant — every bite offers a delicate blend of creamy coconut, warm vanilla, and crisp pastry.

This dessert is a favorite for holidays, Sunday dinners, or afternoon tea. It’s simple enough for everyday baking, yet sophisticated enough to impress guests at any gathering.

Why I Love This Recipe

I love this Coconut Custard Tart because it brings together simplicity and sophistication in one bite. The rich custard has that nostalgic homemade flavor — creamy, slightly sweet, and full of coconut essence — while the golden crust adds that perfect flaky contrast.

It’s also a recipe that feels timeless: one that reminds you of traditional bakery desserts but still carries a tropical charm. I especially love how the kitchen fills with the warm aroma of coconut and vanilla while it bakes — it’s pure comfort in dessert form!

Why It’s a Must-Try Dish

You must try this recipe because it’s:

Deliciously creamy and light — not overly sweet, just perfectly balanced.
Versatile — serves beautifully warm, chilled, or at room temperature.
Easy to make — uses simple pantry ingredients and no fancy equipment.
Perfect for any occasion — from festive celebrations to quiet evenings.
Crowd-pleasing — coconut lovers will absolutely adore it.

Once you taste it, you’ll see why it’s a dessert that never goes out of style.

Preparation & Cooking Time

Preparation Time: 20 minutes
Cooking/Baking Time: 45 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 8 slices
Calories: Approx. 340 calories per serving

Cuisine & Course

Cuisine: British / Caribbean-Inspired
Course: Dessert / Tea-Time Sweet

Ingredients

For the Tart Crust:

1 ¼ cups all-purpose flour
½ cup (1 stick) unsalted butter, chilled and cubed
2 tablespoons granulated sugar
¼ teaspoon salt
2–3 tablespoons ice-cold water

For the Coconut Custard Filling:

1 cup coconut milk (full-fat preferred)
¾ cup whole milk or cream
¾ cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup shredded coconut (sweetened or unsweetened)
¼ teaspoon nutmeg (optional, for a warm touch)
1 tablespoon all-purpose flour (for thickening, optional)

Optional Garnish:

Whipped cream
Toasted coconut flakes
Fresh mint leaves or berries

Simple Cooking Directions

Preheat oven to 350°F (175°C).
Prepare tart crust: Combine flour, sugar, salt, and butter until crumbly. Add cold water to form dough. Chill for 15 minutes.
Roll out dough, fit into tart pan, and bake for 10 minutes (blind bake).
Whisk together eggs, sugar, milk, coconut milk, and vanilla for filling.
Stir in shredded coconut and pour into crust.
Bake for 35–40 minutes until custard is set and golden.
Cool for 30 minutes before slicing. Garnish and serve.

Step-by-Step Preparation Method

Step 1: Prepare the Crust

In a mixing bowl, combine flour, sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add ice-cold water, one tablespoon at a time, until the dough just comes together.
Form into a disc, wrap in plastic wrap, and refrigerate for 15–20 minutes.

Step 2: Prebake (Blind Bake) the Crust

Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan.
Trim excess edges and prick the base with a fork.
Line with parchment paper and add pie weights or dry beans.
Bake for 10 minutes, then remove weights and bake another 5 minutes until lightly golden.

Step 3: Make the Coconut Custard Filling

In a bowl, whisk eggs and sugar until smooth.
Add coconut milk, whole milk, vanilla, and a pinch of nutmeg (if using).
Stir in shredded coconut and flour for slight thickness.

Step 4: Fill and Bake the Tart

Pour the custard mixture into the pre-baked crust.
Bake for 35–40 minutes at 350°F (175°C), or until the center is just set and slightly wobbly.
Remove and cool completely on a wire rack. The custard will firm up as it cools.

Step 5: Cool and Garnish

Let it cool at least 30 minutes before slicing.
Garnish with whipped cream, toasted coconut, or a sprinkle of powdered sugar.

How to Serve

Serve warm, at room temperature, or chilled — all are delicious.
Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
Excellent with a cup of tea, coffee, or tropical fruit punch.

Additional Recipe Tips

Use full-fat coconut milk for a rich, creamy filling.
Don’t overbake — the custard should be just set, not firm.
Chill before slicing for neat, clean pieces.
Toasted coconut flakes make a lovely topping and add texture.
For extra flavor, add ½ teaspoon almond extract or lime zest to the custard.

Variations

Chocolate Coconut Tart: Add 2 tablespoons cocoa powder to the custard for a tropical chocolate twist.
Pineapple Coconut Tart: Add small chunks of pineapple for a fruity upgrade.
Mini Coconut Custard Tarts: Use muffin tins for individual servings — perfect for parties.
Vegan Version: Use coconut cream, almond milk, and a cornstarch-based custard instead of eggs.
No-Crust Version: Bake the custard in ramekins for a crustless option.

Freezing & Storage

Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: Freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving.
Reheat: Warm in a 300°F (150°C) oven for 10 minutes or enjoy cold.

Special Equipment Needed

9-inch tart pan (with removable bottom preferred)
Mixing bowls
Whisk
Rolling pin
Pie weights or dry beans (for blind baking)
Wire rack for cooling

FAQ

Q1: Can I use store-bought pie crust?
A: Yes, a pre-made tart or pie crust works great and saves time.

Q2: Can I make this tart ahead of time?
A: Absolutely! Bake it a day ahead and refrigerate until serving. It actually tastes better the next day.

Q3: Why did my custard crack?
A: Overbaking can cause cracks. Remove it from the oven when the center is just set but still slightly jiggly.

Q4: Can I use coconut cream instead of coconut milk?
A: Yes, but it will make the filling richer — you might want to balance it with a bit more milk.

Q5: How do I get that beautiful golden top?
A: Lightly sprinkle shredded coconut on top before baking; it will toast beautifully in the oven.

Conclusion

This Coconut Custard Tart is a delightful fusion of creamy coconut comfort and classic pastry elegance. It’s rich yet light, simple yet stunning — the kind of dessert that makes any table feel special. Whether served warm or chilled, this tart delivers tropical sweetness and creamy indulgence in every bite.

It’s a dessert that feels like sunshine — warm, sweet, and comforting — and once you make it, it’ll become one of your most requested recipes.