Dessert: United States – U.S. Virgin Islands | Caribbean United States Territories – Coconut Tart

Serving Size: 8

Approximate Time

Prep 45 min

Cook 1 hr 5 min

Additional 1 hr 45 min

Total 2 hrs 50 min

Ingredients

Crust
- 1 1/4 cups (150 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (3 g) fine salt
- 9 tbsp (4.5 oz / 125 g) unsalted butter, cold and cubed
- 1 large egg yolk, approx. 18 g
- 1–2 tbsp (15–30 ml) ice water

Filling
- 2 cups (160 g) freshly grated coconut, packed
- 1/2 cup (100 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 3 large eggs, approx. 150 g total
- 6 tbsp (3 oz / 85 g) unsalted butter, melted and cooled
- 1/2 cup (120 ml) full-fat canned coconut milk
- 2 tsp (10 ml) vanilla extract
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tbsp (15 ml) dark rum (optional)
- Pinch of salt (about 1/8 tsp / 0.5 g)

Optional finishing
- 1 tbsp (15 ml) apricot jam, warmed and strained, for glazing

Instructions

Short Description:
A flaky butter tart crust filled with a rich, custard-like mixture of freshly grated coconut, sugar, eggs, and warm Caribbean spices, baked until golden and set. Best served chilled or at room temperature for a concentrated coconut flavor.

Regional Notes:
This U.S. Virgin Islands version uses freshly grated, locally sourced coconut as the central ingredient, giving a brighter, more textured coconut flavor than recipes using only canned coconut. A touch of dark rum and warm spices (cinnamon and nutmeg) reflect local island baking tastes.

1. Make the crust: In a bowl combine flour, sugar, and salt. Cut in the cold cubed butter with a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized butter pieces.
2. Add the egg yolk and 1 tbsp (15 ml) ice water; mix until dough just comes together. Add the second tablespoon of water only if needed. Form into a disc, wrap, and chill at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan with removable bottom. Press dough into pan, trim edges, and refrigerate 10 minutes.
4. Blind-bake the crust: Line the crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges are set. Remove weights and parchment, then bake 4–6 more minutes until light golden. Reduce oven temperature to 350°F (175°C).
5. Prepare the filling: In a large bowl whisk eggs with both sugars until smooth. Whisk in melted butter, coconut milk, vanilla, cinnamon, nutmeg, rum (if using), and a pinch of salt until combined.
6. Stir in the freshly grated coconut until evenly distributed. Let the mixture rest 5 minutes so liquid hydrates the coconut.
7. Pour the filling into the prebaked crust, smoothing the top. Bake at 350°F (175°C) for 30–40 minutes, or until the filling is set at the center but still slightly wobbly—edges should be golden.
8. Cool tart on a wire rack to room temperature (about 1–2 hours), then refrigerate at least 1 hour to fully set and concentrate flavors.
9. Optional glaze: Warm and strain the apricot jam, then brush a thin layer over the cooled tart for shine just before serving.
10. Slice and serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 3 days.