This sweet treat with a taste of the tropics can be savored all year long.

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Ingredients

For the Crust
For the Filling

Directions

Instructions Checklist
  • Make crust: Preheat oven to 350 degrees. In a food processor, pulse flour, butter, sugar, and salt until moist crumbs form; transfer to a 9-inch tart pan with removable bottom. With floured fingers, press evenly into bottom and up sides of pan. Freeze until firm, 15 minutes.

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  • Prick crust all over with a fork. Bake, until golden, 25 minutes, pressing down with a spoon if it puffs up; cool completely. Leave oven on.

  • Make filling: Spread 3/4 cup coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Set toasted coconut aside.

  • In a medium saucepan, heat 2 cups of the milk and remaining 3/4 cup coconut until milk just begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through a sieve, and return milk to saucepan; discard coconut.

  • In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, and remaining 1/2 cup milk until blended. Gradually whisk into saucepan.

  • Bring to a simmer over medium-low heat, whisking constantly until mixture begins to thicken, about 3 minutes. Cook, whisking, 1 minute. Transfer to a bowl, add vanilla. Cover and refrigerate until cool, 45 minutes.

  • In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form.

  • To assemble the tart. Sprinkle 1/4 cup of toasted coconut in crust. Spoon on cooled filling, mounding slightly in center. Sprinkle another 1/4 cup coconut on filling; top with whipped cream, and garnish with remaining 1/4 cup coconut. Refrigerate until ready to serve, at least 30 minutes. Remove sides of tart pan, and slice.

Reviews (7)

55 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 20
  • 2 star values: 12
  • 1 star values: 2
Rating: 2 stars
01/20/2019
I was disappointed in this recipe in that I felt some of the instructions were not explicit enough or were inaccurate. I agree with other reviews in that the crust was very difficult to to get from the tart pan, but I’ve had this issue with other tart crusts. The length of time necessary to cook the filling is much longer than is suggested and the time needed to cool is much longer than 45 min. The taste of all elements of this tart was what I was looking for but the assembly unfortunately is where I had issues.
Rating: Unrated
05/12/2011
Sounds amazing- definitely can't wait to make it. After watching the video though he does actually prick the base with a fork! Well, I'm off to get the ingredients...
Rating: Unrated
06/30/2010
I just watched John's video and he did not butter or spray pan before adding crust, and he did not prick the crust with a fork after coming out of the freezer. Another thing that is not in the recipe, but is in the video, is tempering the custard with a little of the warm coconut milk before proceeding.
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Rating: Unrated
06/30/2010
I have made this twice and love the recipe, with the exception of the crust sticking to the bottom of the removable tart pan. No matter how much I butter or spray, it is difficult to remove slices with the crust intact. I too thought an ingredient was missing from the cookie style crust recipe because it is impossible to poke with a fork after coming out of the freezer. It just crumbles into tiny pieces. Any suggestions?
Rating: Unrated
07/28/2008
I made this as an extra cake for my son's birthday and everyone was absolutely crazy about it. I have tried lots of coconut cakes and this one is the best! If you are a coconut lover, you will not be disappointed.
Rating: Unrated
05/21/2008
Here are my comments continued... I thought since I couldn't poke the crust all over, it was going to puff up a lot, but it didn't. It turned out perfectly. It was like a crunchy, shortbread cookie. This was very easy to make, except my milk mixture took much longer than 3 min to simmer and thicken. Maybe it's because I live at high altitudes? I definitely recommend this recipe. It was delicious!
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Rating: Unrated
05/21/2008
This was absolutely delicious. It had a great coconut flavor and I loved the crust. At first, I thought the recipe must've been incomplete, because I was imagining a pastry crust that has water added to it. But, I followed the recipe anyway, and I'm glad I did because it was delicious. I had a difficult time poking it with a fork, not because it was too frozen, but because when I would pull the fork out, pieces of the crust wanted to flake off. SO, I didn't poke it as much as I would've.