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Coconut Tart
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Coconut Tart
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A popular dessert from Yucatan, Mexico this Coconut Tart is a wonderful treat to welcome in Spring.  Serve topped with fresh whipped cream for a refreshing end to any meal.        

Prep time
Bake/Cook time
0:50 to 0:55
8 - 10 servings
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Coconut Tart
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:50 to 0:55
Yield :
8 - 10 servings


Tart Crust


  • 1 cup coconut water
  • 2 teaspoons lime zest
  • 4 tablespoons fresh lime juice
  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup sweetened condensed milk
  • 3 large eggs, plus 1 egg yolk
  • 2 teaspoons vanilla extract


  • 1/2 cup sweetened shredded coconut


  1. Preheat oven to 350° F.
  2. In a mixing bowl combine graham cracker crumbs and sugar, mix well.
  3. Add melted butter and stir to coat graham cracker crumbs and begin to hold together.
  4. Press crumbs evenly with fingers or bottom of glass both on bottom and up the sides of an 11-inch tart pan with removable bottom.  Place tart pan on baking sheet and bake 10 minutes, or until crust is golden brown.
  5. In a saucepan add coconut water, lime zest, lime juice, shredded coconut and sugar.  Bring to a boil; stir to dissolve sugar.  Reduce heat and simmer for 10 minutes.  Remove from heat; cool completely.
  6. In a large bowl whisk together condensed milk, eggs, egg yolk and vanilla.  Incorporate cooled coconut mixtures; mix well.  Pour filling over tart crust on baking sheet and bake 30-35 minutes or until top is puffy and toothpick inserted comes out clean.  Remove from oven, transfer tart to wire rack to cool.  Add coconut to same baking sheet and return to oven.  Toast in oven for 10 minutes, until golden stirring occasionally. Remove tart from tart pan, scatter with toasted coconut and serve.


Recipe developed for Imperial Sugar by Vianney Rodriguez

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