Trinidad Style Coconut Tart

3.5.16 | Recipe by Renz
A delectable pastry pocket filled with stewed shredded coconut

Trinidad Style Coconut Tart

Baking is such an important part of Caribbean culture.

Walking into a local bakery you're met with a colorful array of freshly baked bread, pastries, cakes, and cookies.

You may think this is for commercial use. But nope. On Saturdays, households are known to bake up their own batch of bread and cakes, and pastries.

Coconut tarts use one of our staple Caribbean ingredients: coconut.

To say that the coconut isn't an important part of our cooking I would be lying. Cooking and baking are not really complete without using some part of the coconut.

We use from the milk of the coconut to the husk (some people call it the meat).

Trinidad Coconut Tart

The husk is most commonly used in making sweets like this coconut tart, coconut drops, gizzadas, or even coconut cakes.

On the other hand, we use the milk is for more savory foods. I use it while making my pelau, sometimes when we're stewing chicken and even with fish.

Unlike coconut bake, tart is on the sweeter side. It's a pastry with a bread type texture that we stuff with the meat of the coconut that has been stewed with sugar and some other spices. Oh so yummy!!

My fondest memories of coconut tart is seeing my aunt, who had a bakery, making these. By the time she was done she would be covered in flour from head to toe. Rolling, and sealing and making these in batches.

Coconut Tart

Folding the tart is a pretty easy process. It's like any hand pie. I did the same process to make the aloo pies to be fried. Roll out, add filling, fold and bake.

Then we have to make it look pretty, so we give it a wash of a sugar bath. I know sometimes people like to do an egg wash, but I love seeing a glaze on a tart.

Coconut tart must be shiny.

Coconut Tart

The smell of this is amazing. OMG.


And as much I would love to tell you grab one of these as they come out of the oven, I really should warn you to wait a little. Hot flaked coconut is not your friend. I've learned that the hard way.

Give it a little time to cool down.

So that when you bite into that and get a nice big clump of seasoned coconut with a bunch of spices, you won't have to spit it out doing the "too hot to handle" dance.


Cause I would really hate for you to waste such a great snack.

I'm curious though, do you use dry coconut in any of your dishes?



Check out these other Caribbean Treats with coconut:











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Coconut Tart Trinidad Style




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