Portuguese Coconut Custard Tarts

I’ll be honest, I had three eggs and didn’t know what to do with them. When I found this recipe it was perfect because I had everything I needed. How could I say no?

You might have noticed that I love coconut. It has to be the Puerto Rican in me.

I also love custard. Which I know comes from the European ancestry. Eurpean and custard always goes together. Always. If there was a custard bake off, Europe would dominate. There’s trifles, tarts, cream puffs, hell the French alone have come up with nearly a bizillion different ways to use custard in thier French pastries.

A Frenchman looks at his confection and thinks, “How can this pastry taste better?” It already has the flaky dough, fruit, chocolate, nuts, some form of alcohol, creme something or another, and you would think it would be enough, but not to the frenchman…No, it needs something to tie everything in together in creamy amazingness.

“Custard!” The frenchman shouts. And boom, the most delictable, yummy, insane, sugary, fruity, nutty, creamy, chocolatey goodnes that no one in the history of baking have every created is born. Hence why it seems custard is in everything baking related.

If it’s not in it, it’s poured on top of it. That’s just the way the European roll. And now I have a craving for lemon curd filled waffles with a drizzle of custard and some cherry preservatives on it. Mmmmm…..maybe next month.

What’s better than coconut and custard? The two together in a baked form.

It’s a version of portuguese custard tarts but without the tart crust.

Sometimes, a lack of crust is the way to go to keep the carb and sugar amount down. And they can be placed in cupcake liners making them portable and individual.

We all know how much I love individual servings and portability.


Portuguese Coconut Custard Tarts

2 tablespoons cornstarch
1 cup milk
3/4 cup sweetened shredded coconut
3 large eggs
1/2 cup granulated sugar
2 tablespoons unsalted butter, melted
1/4 teaspoon vanilla extract


1. Preheat the oven to 375°F (190°C). Adjust the oven rack to the middle position. Line a 12-cup muffin tin with 10 paper cupcake liners.

 Dissolve the cornstarch in 1/4 cup milk.

In a large bowl, stir the eggs and sugar together until nice and smooth.

One by one, add the cornstarch mixture, the remaining milk, the coconut, melted butter, and vanilla extract. Be sure to stir well after adding each ingredient.

Ladle the custard into the paper cups that have lined a muffin tin, filling each 1/4 inch from the top.

Bake at 375 for 25 minutes, until the coconut is nicely toasted.

Cool completely in the muffin tin before serving.

Makes 10. Per custard tart.

I did reduce the sugar down to half and reduced the coconut to 3/4 a cup from 1 cup. It may not seem like much but we are talking pure sugar and carbs here. Every little bit helps s is some way, shape, or form.

Its definitely custard. A baked eggy custard with hints of chewy coconut here and there. I guess that’s the difference between English and French custard a Portuguese – one is more creamy and the other is more eggy.

I’m not complaining. Its just different. There’s been different schools of thought on how to eat these. I wanted to try it with a dollop of cherry preserves, but when I looked into the jar I found mold growing. So much for that idea. But they taste good on its own. And can be quite addicting.

I might try making these with the crust next time in true Portuguese fashion.


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