Belizean Coconut Tarts

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor, while margarine can lower costs.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar can be less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, and regular milk is often cheaper.

shredded coconut

🥗Healthier: toasted oats

💰Cheaper: desiccated coconut

Toasted oats can provide a similar texture while being more affordable.

Process 1.5 cups of unsweetened flaked coconut in a food processor until smaller in size.

Add 0.5 cups of water to the processed coconut and set aside to rehydrate.

In a bowl, combine 5 tablespoons of softened salted butter with 1 tablespoon of white sugar and mix well.

Add 1 egg yolk to the butter mixture and mix.

Stir in 0.5 teaspoon of vanilla extract until combined.

Add 1 cup of all-purpose flour and mix until combined.

Measure out 4 teaspoons of water and add to the dough, mixing with hands to form a ball.

Set the dough aside without covering it.

In a pot, combine the rehydrated coconut, 1 can of sweetened condensed milk, 1 teaspoon of vanilla extract, 0.25 teaspoon of nutmeg, a pinch of pink Himalayan salt, and 0.5 tablespoon of butter.

Cook the mixture on medium heat for 8 minutes, stirring after a few minutes to prevent burning.

Prepare tart tins by rolling out the dough and pressing it into the tins.

Fill each tart shell with the coconut mixture, pressing down to distribute evenly.

Bake in a preheated oven at 350°F for 30 minutes.

Let the tarts cool completely on a cooling rack before removing from the tins.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens