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    El Mundo Eats » Tart

    Published: Jun 8, 2019 · Updated: Aug 8, 2022 by Bea & Marco · This post may contain affiliate links · 86 Comments

    Hong Kong Style Coconut Tarts

    Jump to Recipe

    My take on the Hong Kong style coconut tarts.

    If you're familiar with these then today you'll know how easy it is to make them at home. I'm going to show you how.

    And if you're not familiar with these, then I bet you that you're going to love them!

    Hong Kong Style Coconut Tarts on the table

    What Are Hong Kong Style Coconut Tarts

    They are tarts with flaky pastry and filled with fluffy and kind of sticky sweet coconut filling.

    The coconut tarts are a common item in a dim sum restaurant or a Chinese bakery.

    Typically vanilla custard powder or pudding powder is used as one of the ingredients for the filling.

    It acts as a thickener and helps with the moist texture.

    But what if we don't have any vanilla custard or we don't want to use it?

    Substitute For Vanilla Custard Powder

    I try to not buy ingredients that I know I won't be using as often.

    Don't you hate it that you have to buy a pack of something and only to use a few tablespoon of it?

    Well you and me both.

    So that's exactly what happened in this recipe. So instead of buying a pack of vanilla custard powder, I thought I will simply use all purpose flour.

    And it works! Easy right?

    Flour in this case just like the custard powder, acts as a thickener and also helps with the moist texture.

    opened Chinese coconut tart

    How To Get Flaky Pastry

    Who doesn't LOVE flaky pastries, right? I'm using my go-to pastry recipe that I've been using in several recipes already.

    It's not difficult to make, you know. Here's some of the things that I like to do to achieve flaky pastry:

    Use ingredients at indicated temperatures -  always follow the recipe as indicated, including the temperature of ingredients. For example in this recipe the butter needs to be soft. Not room temperature, not melted, not cold.

    Do not over mix - pastries don't get flaky when you over mix the dough. They get hard. The less you work the dough once the flour is added, the better.

    Chill and chill again -  Always chill the dough before you use it. It's easier to work with. After filling your moulds, chill again. In this case, do the second chilling while you're preparing the filling.

    So there you go. No crazy steps or whatsoever, right?

    I hope you'll give these coconut tarts a try. They are definitely worth it.

    holding a mini coconut tart

    In Summary

    These Hong Kong style coconut tarts are:

    • easier to make than you think
    • don't need any custard powder
    • the pastry is just so flaky!
    • the coconut filling is not overly sweet
    • worth to try because they are DELICIOUS!

    Before You Go

    Here are some recipes that you can also check out:

    • Hokkaido cheese tarts
    • Strawberry cheese tarts
    • Classic Argentine alfajores (super flaky biscuits!)
    • Pineapple tart cookies (melt in your mouth cookies with thick pineapple jam)
    • Strawberry cream puff or chaoux craquelin (easier to make than it looks!)

    Video

    📖 Recipe

    Hong Kong Style Coconut Tarts on the table

    Hong Kong Style Coconut Tarts

    My take on the delicious Hong Kong style coconut tarts. The pastry for these tarts is super flaky. The filling is mostly coconut (yum!) and it's not overly sweet. I'm not using custard/pudding powder in this recipe so it's even easier. Do try!
    Author: Bea & Marco
    5 from 26 votes
    Print Pin Rate
    Servings: 9 tarts
    Prep Time20 mins
    Cook Time20 mins
    Chill Time30 mins
    Total Time1 hr 10 mins

    Ingredients  

    The Pastry

    • ⅓ cup butter (75 g), softened
    • 2 tablespoon sugar (25 g)
    • 1 egg yolk , room temperature
    • ½ teaspoon vanilla extract
    • 1 cup all purpose flour (130 g)

    The Filling

    • 1 ¼ cup desiccated coconut (100 g)
    • 1 tablespoon all purpose flour (8 g)
    • ½ teaspoon baking powder
    • ⅓ cup sugar (65 g)
    • ¼ cup milk (60 ml), room temperature
    • 1 egg , room temperature
    • 1 teaspoon vanilla extract
    • 2 tablespoon butter (30 g), melted
    • pinch of salt
    Prevent your screen from going dark

    Instructions

    The Pastry

    • Add butter and sugar into a bowl. Using a spatula, mix them well. Now add in yolk and vanilla extract and mix.
    • Finally add in flour and mix until everything comes together into a dough. Wrap in a cling film and press it into ½ inch (1.3 cm) thick. Chill in the fridge for 30 minutes.
    • Take a piece of dough and form into a ball. Press into a tart mould of 2.5 inch (6.5 cm). Use a knife to cut off excess dough. Repeat for the rest of the dough.
    • Place the moulds on a baking tray and chill in the fridge meanwhile we make the filling.

    The Filling

    • Add desiccated coconut, flour and baking powder into a bowl. Mix well and set aside.
    • In another bowl, add in the rest of the ingredients and mix well using a whisk.
    • Now add in the coconut flour mixture into it and whisk everything to combine.

    Assembling & Baking

    • Using an ice cream scoop, put the filling evenly into the tart moulds.
    • Bake in a preheated oven with convection setting (fan forced) at 375ºF (190ºC) for 20 minutes or until they turn golden brown and fully cooked. Use lower ⅔ rack.
    • Cool for 10 minutes before removing from the moulds.
    • To remove the moulds, simply flip the tarts in your hand and tap the mould's bottom. Pinching the moulds on the sides very lightly also helps.
    • I love to enjoy these tarts warm, super delicious!

    Notes

    • Store in an airtight container at room temperature.
    • To Freeze: cool completely and then wrap them individually in cling film. Place in a zip-lock bag and place in the freezer.
    • To Defrost: Thaw at room temperature. Heat in the oven at 375ºF (190ºC) for a few minutes to bring them back to life.

    Nutrition Facts

    Calories: 286.5kcal, Carbohydrates: 25.9g, Protein: 3.8g, Fat: 19.3g, Saturated Fat: 13.8g, Cholesterol: 69mg, Sodium: 122.3mg, Potassium: 109.1mg, Fiber: 2.5g, Sugar: 11.9g, Calcium: 36.4mg, Iron: 1.3mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

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    Reader Interactions

    Comments

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    1. Richard yeung says

      August 05, 2022 at 3:25 pm

      Hello BEA and Macro, saw your presentation of the Hong Kong style Coconut Tart. Because I came from Hong Kong, and now I’m curious and wish to know how you came across this tart recipe, there must be a story behind it? Right?
      Thanks, and have a “good eat” day!

      Reply
      • Bea says

        August 08, 2022 at 11:01 am

        Hi Richard! Honestly I'm not an expert of the origins of these tarts. If I'm not mistaken egg tarts are mix origins from Hong Kong and Portugal. These coconut egg tarts are very popular in my home country Malaysia and they've always been called Hong Kong coconut tarts. Perhaps these are "Malaysianized" version of Hong Kong egg tarts since we have lots of coconuts. Haha! Have a good eat day to you too!

        Reply
    2. Belle says

      April 04, 2022 at 6:38 am

      5 stars
      Tried the filling twice. So glad to have found this recipe. Easy and great tasting. I use unsweetened coconut and Sweetness level is just nice. Highly recommend!

      Reply
      • Bea says

        April 05, 2022 at 3:15 pm

        Happy to hear that, Belle! Do check out more of my tart recipes here, thank you!

        Reply
    3. may says

      October 31, 2021 at 8:06 am

      Hi,

      I just bake this. The pastry is flaky. How do i make the pastry more structured that able to hold well? As due to the flakiness, it falls apart easily. TQ

      Reply
    4. May says

      October 29, 2021 at 11:54 am

      Hi,

      I am using a toaster oven.
      Do I need to bake the pastry first. Then bake again after adding the filling?

      Reply
      • Tabitha says

        December 29, 2022 at 7:13 pm

        5 stars
        Do I use salted or unsalted butter for the tart and the filling?

        Reply
        • Bea & Marco says

          January 09, 2023 at 11:06 am

          Use unsalted butter, hope it helps!

          Reply
          • Tabitha says

            January 14, 2023 at 8:39 am

            I have tried the recipe. It’s yummy. And compared to other more complicated recipes, I think this one works fine. The tart holds quite well and didn’t crumble. I tried to make it a little thicker so it wouldn’t crumble

            Reply
    5. Jeanette Goh says

      September 11, 2021 at 6:18 pm

      Hi, can we use fresh grated coconut for this recipe? Thank you.

      Reply
    6. Savita says

      July 31, 2021 at 8:28 pm

      What can I use in place of egg.

      Reply
    7. Diane says

      July 14, 2021 at 2:38 am

      Hi; I’m trying this recipe with sweetened coconut flakes which is plenty sweet. Can I not add any more sugar to the filling? I don’t want it to be overly sweet.

      Reply
      • Bea says

        July 14, 2021 at 9:09 am

        Hi! Yes omit or adjust the sugar to your liking, no problem. Hope it helps.

        Reply
    8. Sharon says

      July 12, 2021 at 3:27 pm

      Hi, what sugar should i use and can i use muffin tray to make the tart crusts?

      Reply
      • Bea says

        July 13, 2021 at 11:16 am

        Hi Sharon! Use granulated sugar. I've never made them using muffin tray so I can't say if it's going to be easy to remove them out later after baking. Sorry though!

        Reply
    9. Darwisah Burgess says

      May 30, 2021 at 6:16 pm

      Hello Bea;
      Made these coconut tarts a couple of times. It's awesome! My husband and I loved coconuts. Just the right amount for the two of us. Our children have grown and 'flew the coup'. Tastes good even after couple of days refrigerated. Reheat in toaster oven when ready to eat. Thanks for the recipe. Good day to you and your husband.
      PS: Next cooking adventure: Will try your 'easy mini cheesecakes' Oh - I want to try many of your recipes!!!

      Reply
      • Bea says

        May 31, 2021 at 11:35 am

        Hi Darwish! These tarts are one of our readers' favourites (including the mini cheesecakes 😁), I'm glad that you gave the recipe a try. Everything coconuts is delicious, right? Hope you'll like the cheesecakes also, thank you for your feedback and have a wonderful day ahead! ❤️

        Reply
    10. Dann says

      May 07, 2021 at 11:47 am

      I made these and they are delicious. They taste better the next day.

      Reply
    11. May says

      April 06, 2021 at 8:50 am

      Hi,

      Am i able to bake this with Toaster oven?

      Reply
      • Bea says

        April 06, 2021 at 10:58 am

        Hi May! I haven't tried it with it (don't have one) so I can't really say. Sorry though!

        Reply
    12. Sandrine says

      April 03, 2021 at 9:29 pm

      Hi Béa thèse look yummy!
      I don’t have those moulds at home. Could I use the muffin paper ones or even make a big tart out of it ?
      I guess I will have to at least double the recipe?

      Thanks so much!

      Reply
      • Bea says

        April 05, 2021 at 11:23 am

        Hi Sandrine! I think it'll be better if you make a big tart since muffin papers are so soft. The amount depends on the tart size but yeah, try doubling it. You can also look at my dulce de leche tart recipe (big tart) to have some ideas. Hope it helps!

        Reply
    13. CYQ says

      January 19, 2021 at 3:30 pm

      tried it today & love it! simple & easy steps and not need to buy ingredients that’s not used often! win-win!

      Reply
    14. Beatrice Yuen says

      January 05, 2021 at 7:54 pm

      5 stars
      This is a great recipe, highly recommended! 👍👍👍Simple and easy to make Most important is the coconut tarts taste so delicious and smell so great that makes your mouth watery😋😋😋
      Everyone should give a try, Thanks for sharing this fantastic video ❤❤❤💯💯💯

      Reply
      • Bea says

        January 06, 2021 at 11:47 am

        Yay! I'm so happy you enjoyed the tarts 😀 they smell incredible, right? Thank you so much for leaving your comment!

        Reply
    15. Bernie says

      December 13, 2020 at 7:37 am

      5 stars
      Thank you for this recipe, turned out perfectly!

      Reply
      • Bea says

        December 14, 2020 at 2:50 pm

        You're welcome Bernie!

        Reply
    16. Ada says

      November 03, 2020 at 5:22 pm

      Hi !!:)
      Can I know how long we can keep this coconut tarts in the freezer?
      Or if I dont want to put in freezer, how long at room T ?

      Reply
    17. Mary Read says

      October 30, 2020 at 4:43 am

      Hi Bea,

      I added a small teaspoon of raspberry jam in the bottom of the shell. Taste awesome.

      Reply
      • Bea says

        October 30, 2020 at 10:45 am

        Sounds amazing, glad you liked it. Thanks Mary!

        Reply
    18. Nora Affandi says

      September 28, 2020 at 6:13 pm

      5 stars
      Tried this taste sooo good, I baked at night time and the whole house smells buttery milky coconut TQ for sharing this recipe

      Reply
      • Bea says

        September 28, 2020 at 6:27 pm

        Awesome! Yes the smell is just so heavenly, right? Thank you for your feedback Nora 😍!

        Reply
    19. Catherine says

      September 23, 2020 at 4:09 am

      Hi Bea, if I am using custard powder., is it the same amount as the ap flour?

      Reply
    20. Christine says

      August 19, 2020 at 6:19 pm

      5 stars
      Hi Bea, thank you for sharing so many Malaysian recipes (makes me miss KL so much). I’ve a question regarding the baking temperature for these tarts. What is the recommended temperature for a conventional oven? Can’t wait to try baking them here in Canada! Terima kasih! 🙂

      Reply
      • Bea says

        August 20, 2020 at 10:21 am

        Hi Christine! I'd recommend 400ºF (200ºC) temperature and bake until they turn golden brown. Baking minutes might vary. Yes, me too! Malaysian food is always dear to my heart. Terima kasih and enjoy the tarts!

        Reply
    21. Heslinda Hilary says

      August 17, 2020 at 3:39 pm

      5 stars
      Hai Mrs Bea!
      Thanks for sharing us the easiest and simple coconut tart. I'm going to try this recipe for my school, since it was my school project. Thank You!
      lots of love from Malaysia

      Reply
      • Bea says

        August 17, 2020 at 8:24 pm

        Hi Heslinda! I'm glad that you're going to give this a go. Many of my readers have made and absolutely loved them. Let me know how it goes, thank you my fellow Malaysian!

        Reply
    22. Santhi Kadiresan says

      August 16, 2020 at 3:58 pm

      5 stars
      I baked them today and it tastes sooo good . Super easy recipe . Thanks for sharing.

      Reply
      • Bea says

        August 17, 2020 at 8:25 pm

        Awesome! I'm glad that you liked them. Thank you Santhi!

        Reply
    23. Nubian says

      August 07, 2020 at 6:19 am

      5 stars
      Hi Bea!

      Thanks so much for posting such simple and easy to follow instructions and video. I love eating these and would make a weekly trip to 85° Bakery to indulge but now that I've made them, they taste just as good as theirs! My beyond happy with my first attempt and practising a lot of restraint to not eat more than 2 lol...oh and the kids love them too! Will have to double the batch next time.

      Reply
      • Bea says

        August 08, 2020 at 9:06 am

        Haha! Yes, they are addictive aren't they? Glad that everybody loved them. Thank you Nubian!

        Reply
    24. Elaine says

      July 21, 2020 at 9:38 pm

      5 stars
      Such an easy recipe to follow. I only got 7 tarts...wonder if my crust is too thick overall. But my kitchen smells awesome, reminds me of a dim sum place. Thank you for sharing.

      Reply
    25. Reyna Jauregui says

      July 20, 2020 at 3:57 pm

      Yes the crust is flaky and the filling not so sweet... Perfect! Thanks my kids love it!

      Reply
    26. me says

      July 17, 2020 at 8:24 am

      5 stars
      great recipe

      Reply
      • Bea says

        July 17, 2020 at 8:25 am

        Thank you!

        Reply
    27. lilik says

      June 27, 2020 at 2:47 am

      5 stars
      Hi Bea, ive made this a couple of times because one of my friend was craving for coconut tarts like the ones she used to eat during her school years. They are delicious and i keep on making them because they are so easy to make. I use freshly grated coconuts, for it is easy to buy in Indonesia, and reduce the amount of milk by a little. I also use vanilla bean paste for the coconut filling and they give a lovely tiny black specks. Thank you for the lovely recipe.

      Reply
      • Bea says

        June 27, 2020 at 8:53 am

        That's great Lilik! Your friend is very lucky! I'm happy to know that you both enjoyed it, thank you for your feedback!

        Reply
    28. Elaine says

      June 14, 2020 at 1:00 am

      5 stars
      Hi. What size are the cupcake tins? I can’t wait to try it. Thanks for sharing.

      Reply
      • Bea says

        June 16, 2020 at 9:37 am

        Hi Elaine! The tart moulds measurement is in the recipe card above, hope it helps. Thank you!

        Reply
    29. Sharon says

      June 09, 2020 at 2:13 pm

      5 stars
      Hi Bea,

      Thank you very much for this recipe. Made them today and the recipe for the crust is spot on! I used the fresh grated coconut that I have in my freezer, 130gms and 70gms sugar instead of 65gms. Luckily it worked out. Thanks again, will make it for the coming RMCO gathering in KL.
      Stay safe!

      Reply
      • Bea says

        June 10, 2020 at 8:39 am

        That's awesome Sharon, thank you for your sharing your twist on it and your feedback. Have fun!

        Reply
    30. Mel says

      June 08, 2020 at 11:53 am

      Hello! Just wanted to say thanks for the awesome recipe. Your instructions and video made it really easy to follow. My first attempt ever at making coconut tarts were a success 😍 Love your tart pastry recipe too and have used it to make little cream cheese tarts too. Do you think I could use this pastry for savoury quiche? 🙂

      Reply
      • Bea says

        June 08, 2020 at 1:25 pm

        Glad that you liked it, Mel! Yes, for me you can use it for both sweet and savoury. Hope it helps!

        Reply
    31. Sangheetha says

      May 20, 2020 at 6:16 am

      5 stars
      Wonderful recipe, it turned out so great. My family requested me to do it again today. Just love how simple the ingredients are and anyone can make it at home. The only thing I added was some almond powder to the filling and it tasted so yummy.

      Reply
      • Bea says

        May 22, 2020 at 10:13 am

        Awesome idea Sangheetha! I'm glad that everybody loved it, thank you!

        Reply
    32. googoosh says

      April 11, 2020 at 8:38 pm

      5 stars
      Thank you. I will try that. Its amazing 🙂

      Reply
    33. Grace Ting says

      April 07, 2020 at 10:41 am

      Wow, Bea, I have just finished making these delicious tarts and they are all GONE! My family has just snatched them up and gobbled them all down! I cannot believe how simple and easy they were to make, especially as I have been searching all afternoon to find a recipe without custard powder, and HALLELUJAH I found this one! As a person of Hong Kong descent, this scrumptious treat takes me down memory lane as I frequently eat coconut tarts when I visit Hong Kong (they are truly irresistible)! During this time, I will continue to search your website for some of my other favorites! What do you suggest I make next? Thank you so much, once again! Stay safe, all the best xx 😄

      Reply
    34. Silvia says

      April 03, 2020 at 9:11 am

      5 stars
      Thank you for this recipe! I’m a Hong Kong-ie living in rural New Zealand and to get to the closest Asian bakery I would have to drive an hour and a half!
      Made this (my fave childhood snack) and it tastes just perfect! Although I cheated and just used shop bought pastry. Thank you again 😊

      Reply
      • Bea says

        April 03, 2020 at 11:36 am

        Coming from a Hong Kong-ie, that makes me so happy! And no worries, I cheat now and then also. Thank you so much for your feedback Silvia, stay safe! 😊

        Reply
    35. Megan says

      March 24, 2020 at 9:01 pm

      5 stars
      Just made these! Super delicious! Thanks for the recipe!

      Reply
      • Bea says

        March 25, 2020 at 8:31 pm

        I'm glad that you like them, thank you Megan!

        Reply
    36. Iris Zheng says

      December 26, 2019 at 11:24 pm

      5 stars
      Easy & Delicious!

      Reply
      • Bea says

        December 28, 2019 at 10:01 am

        Thank you so much Iris! XO

        Reply
    37. Eileen says

      November 25, 2019 at 12:48 pm

      Do we need to butter the tart mould before use?

      Reply
    38. Brenda Lee says

      October 13, 2019 at 3:58 am

      5 stars
      It’s super delicious and easy to make! We love coconut desserts these turn out exactly the same flavour that we had back in Malaysia, our craving is satisfied! The ingredients are easy to source and when I say easy to make trust me I honestly meant it as i’m a newbie when it comes to baking. I did some tricks when assembling the pastry crust. I used rolling pin to flatten the dough to desire thickness and laid them in the muffin pan as I do not have fluted tart moulds. I will give 10/10! Thanks Bea for this wonderful recipe. Love it - Adelaide, Australia (Oct 2019)

      Reply
    39. Cat Om says

      September 17, 2019 at 9:49 am

      5 stars
      5 stars! I love it because you don't add custard powder like the rest of recipes out there. They tasted very delicious, god bless you. Thank you! Cat Om- UK

      Reply
      • Bea says

        September 18, 2019 at 8:25 am

        Yeay, I'm happy to hear that! Thank you so much Cat! XO

        Reply
        • J lee says

          October 06, 2019 at 7:11 am

          Thanks for the recipe. Came out rather well except my casing were too thin n it crumbled. Will definitely make again. I did a slight tweak. I added a extra egg yolk to the coconut mix for a deeper color.
          Ms Hyde

          Reply
          • Bea says

            October 06, 2019 at 8:19 am

            I'm happy to know you gave it a try. The shells recipe is meant for the amount and mould size as mentioned. If you're making more, or using bigger size moulds then perhaps you might want to consider doubling the recipe so that the shells are not too thin. Hope it helps! 🙂

            Reply
          • Ed says

            June 04, 2020 at 12:03 am

            Hi Bea! I chanced upon this recipe while searching for tarts recipe. I gave it a try they came out so good!!!! Do u know why my tart came out crumbly? And they were all stuck to the mould I had a hard time getting them out. Any tips? But overall the taste is heavenly we love it!

            Reply
            • Bea says

              June 04, 2020 at 8:01 am

              Hi Ed! Maybe they were a bit undercooked? That's why it was difficult to take them out and they were crumbly. Hope it helps, glad you liked the taste though!

      • shixxchu says

        April 12, 2020 at 3:10 pm

        5 stars
        Tried the recipe yesterday and my family requested me to make them again today, they are in the oven now! They are very delicious and easy to make, I just reduced the amount of sugar in the filling because my family doesn’t like things all too sweet. I also just recently made some white almond paste and added that to it as well, it tastes like those Ferrero Raffaelo Pralines!😊 Thank you so much!

        Reply
    40. alan says

      September 02, 2019 at 2:57 pm

      Can I use real coconut instead of decicated coconut

      Reply
      • Bea says

        September 03, 2019 at 11:35 am

        Yes you can but you need to adjust the amount though.

        Reply
    41. Theo says

      July 13, 2019 at 1:56 am

      5 stars
      I just made a batch of these exactly as described and they were PERFECT!
      And all natural ingedients without need for custard powder. Mine didn't get a chance to cool completely, they are so delicious warm. Thank you,

      Reply
      • Bea says

        July 14, 2019 at 10:41 am

        Yes, I do try my best to use basic/natural ingredients as much as I can. Happy to know that you loved them, thank you Theo!

        Reply
        • Theo in Amsterdam says

          July 19, 2019 at 3:37 pm

          Hi Bea. The pastry on these was yummy and so easy. You say you use it as your go-to pastry for other recipes, and I'd like to do the same. If I use it for a more fluid filling ( lemon custard tarts) do I need to pre-bake or "blind-bake" the tarts crust with this pastry first (which was not necessary with the coconut tarts)?
          By popular demand, I need to make more of your coconut tarts tonight for the weekend and think I'll upgrade them a little bit with vanilla bean (instead of essence) and add some shaved coconut (as for macaroons) replacing 50% of the simple dessicated, for added texture.

          Reply
          • Bea says

            July 21, 2019 at 9:29 am

            Hi Theo! Yes, do blind-bake it first if you're using a more fluid filling or when the filling is already cooked. I'm happy to know that everybody loved it and your own touch sounds great! Thank you!

            Reply
    42. Mike Berryessa says

      July 05, 2019 at 4:26 pm

      If your living in Spain. Perhaps you could share a recipe for Spanish hot chocolate. The thick kind! That's like pudding. MY SPANISH TEACHER TOLD ME OF THIS HOT CHOCOLATE MANY YEARS AGO! THANKS!

      Reply
      • Bea says

        July 06, 2019 at 3:14 pm

        Will look into it, thanks for your suggestion Mike!

        Reply
    43. maritza cardona says

      June 11, 2019 at 8:40 pm

      5 stars
      I give it a 5 plus

      Reply
      • E. Smith says

        June 15, 2019 at 9:51 pm

        A very nice recipe. I will definitely try it. It looks delicious. Definitely a 10

        Reply
        • Bea says

          June 24, 2019 at 12:15 pm

          Thank you! If you want, you can put the star ratings also.

          Reply
      • Bea says

        June 25, 2019 at 8:39 am

        Thank you so much Maritza! XOXO

        Reply
    44. maritza cardona says

      June 11, 2019 at 8:38 pm

      El Mundo. your site is admirable and one of the best I have encountered. your recipes are easy and a delight and printable which is wonderful. thank you. I always try them and they always come out the way your present them on your channel. again.... thank of a recipe book published.

      Reply
      • Bea says

        June 25, 2019 at 8:41 am

        Thank you for your kind words, Maritza. I'm happy to know that you're enjoying the recipes. XOXO

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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