Coconut custard tart

    2 hours 50 min

    This coconut tart is made with eggs, evaporated milk and desiccated coconut. The custard filling is simply poured into a tart tin and baked until set and golden. Serve chilled with sliced strawberries.

    7 people made this

    Serves: 8 

    • 200g caster sugar
    • 2 tablespoons plain flour
    • 1/4 teaspoon salt
    • 85g butter, melted
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 340ml evaporated milk
    • 75g desiccated coconut

    Prep:15min  ›  Cook:35min  ›  Extra time:2hr chilling  ›  Ready in:2hr50min 

    1. Preheat oven to 160 C / Gas 3. Generously grease and flour a 23cm tart tin.
    2. In a medium bowl, mix together sugar, flour and salt. Stir in melted butter and vanilla extract. Add eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by coconut. Pour mixture into the prepared tart tin.
    3. Bake in preheated oven for 35 to 40 minutes, or until custard filling is nearly set and a knife inserted near the centre of the tart comes out clean. Let cool, then refrigerate before serving.

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    Reviews & ratings
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    Reviews in English (99)


    Wow, I am diabetic and made this exactly as the recipe states except substituted Splenda for the sugar and also added an extra half cup of coconut as some reviewers suggested. I also poured 2 tbs of fozen raspberries with the juice from some frozen raspberries I had defrosted on to the top of the pie before I put it in the oven. Feeling artistic I drizzeled the juice and few frozen raspberries onto the top of the coconut custard pie in a little pattern AND this thing was UNBELIEVABLE. I had to take my blood sugar again two and a half hours later to see I had made a mistake. This desert hardly moved my blood sugar up at all. It was 117 at an hour and a half after eating 1/3 of the pie and 119 two and a half hours afterward. I get five times that rise on one bagel. I really recommend this desert for anyone who is watching their diet and loves good food. The taste is to die for and the food impact is to not have to die for good deserts, even if you are a diabetic. Thanks Jo Pelletier.  -  17 Apr 2012  (Review from Allrecipes US | Canada)


    This is a very good pie. I would suggest leaving the ingredients just the way they are and baking the pie for 40-45 minutes. My pie wasn't set in the center when I checked it at 35 minutes. Good warm or cold. Thanks for sharing.  -  15 Apr 2005  (Review from Allrecipes US | Canada)


    Oh my Lord this was good. I was looking for a custard that didn't have to be baked in a water bath or cooked on the stove and this was exactly what I had hoped to find. It smelled so good, we couldn't wait to chill it. So we had some warm. The next day, we were as equally thrilled to eat it cold. It was to die for. Thumbs up!  -  09 Dec 2003  (Review from Allrecipes US | Canada)