Caribbean Coconut Tarts Recipe

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Caribbean Coconut Tarts are a beloved pastry from the islands of TnT.

Known for their sweet, flaky crust and rich, spiced coconut filling, these tarts are a favorite treat for many locals and visitors.

This treat is different from similar pastries across the Caribbean, like the Jamaican Gizzada, but is just as delicious in its unique way.

What is a Caribbean Coconut Tart?

A Caribbean Coconut Tart, especially the Trini version, is a pastry that is a sweet, buttery dough filled with a flavorful coconut mixture.

The coconut filling is cooked with spices and seasonings, giving it a distinct taste. The tart is baked until golden, resulting in a crisp shell with a moist, rich filling bursting with tropical flavors.

These tarts are often enjoyed during holiday seasons, family gatherings, or simply as a dessert or snack.

The Trinidadian style of coconut tart stands out due to its softer, enclosed pastry shell. It’s different from the open-top Jamaican Gizzada, which has a more crumbly, cup-shaped crust with a sweet coconut filling.

Trini Coconut Tart vs. Jamaican Gizzada

Crust Texture and Shape: Trini Coconut Tarts have a fully enclosed, soft yet flaky pastry shell, while Gizzada has a firmer, open-top crust with crimped edges.

Filling Consistency: The coconut filling in a Trini Coconut Tart is slightly moister, often spiced with flavors like nutmeg, mixed spice, and bitters. Jamaican Gizzada has a drier coconut filling, typically flavored with nutmeg and sugar, but without bitters.

Preparation Style: In Trinidad, the filling is usually simmered with spices and then baked within the pastry, while in Jamaica, the coconut filling is more like a sweet, dense topping on a crust.

Storing Caribbean Coconut Tarts

Room Temperature: Caribbean Coconut Tarts can be kept at room temperature for up to 2 days. Store them in an airtight container to keep the crust from becoming stale.

Refrigeration: For longer storage, refrigerate the tarts. They’ll stay fresh for up to a week if you keep them in an airtight container. Be sure to let them come to room temperature or warm them slightly before serving.

Freezing: To keep coconut tarts for an extended period, freeze them. Place them in a freezer-safe container, separating each tart with parchment paper to prevent sticking. They can last up to 3 months in the freezer. Thaw them overnight in the fridge and reheat slightly before serving for the best texture.

Ingredient Substitutions

If you need to make some substitutions for your Trini Coconut Tart recipe, here are some easy options:

Butter or Margarine: Both butter and margarine work well for the dough, but butter gives a richer flavor. Use vegan butter or coconut oil as a dairy-free option.

Granulated Sugar: This can be replaced with brown sugar for a deeper caramel-like flavor in the pastry and coconut filling.

Angostura Bitters: This ingredient adds a unique, aromatic flavor, but you can substitute it with a mix of vanilla and almond extract if bitters are unavailable.

Mixed Spice and Nutmeg: Allspice can be used as a substitute for mixed spice, and cinnamon adds warmth if nutmeg isn’t on hand.

How to Make Trini Coconut Tarts?

Ingredients for the Dough

• 6 cups all-purpose flour
• 13 ounces butter or margarine (ice cold), grated into the flour
• 1 pinch of salt
• 6 to 8 ounces granulated sugar
• 10 to 12 fluid ounces ice cold water

In a large bowl, combine the flour, salt, and sugar. Grate or blend the ice-cold butter or margarine into the flour mixture until it forms a breadcrumb-like texture.

Gradually add the ice-cold water, mixing until a smooth, soft dough forms. Knead gently but avoid overworking the dough, as this can make it tough.

Wrap the dough in plastic wrap and chill in the fridge for at least 1 hour or overnight for best results.

Ingredients for the Coconut Filling

• 4 cups freshly grated coconut
• 8 ounces granulated sugar
• 2 teaspoons mixed spice
• ½ teaspoon grated nutmeg
• 2 teaspoons vanilla extract
• 1 tablespoon Angostura bitters
• 2 teaspoons natural food coloring (optional)

In a large skillet over medium heat, combine the grated coconut, sugar, mixed spice, nutmeg, vanilla extract, and bitters.

Simmer the mixture, stirring frequently, until the liquid evaporates and the coconut mixture thickens slightly. Be careful not to overcook, as the filling will cook again when baked in the pastry.

Allow the filling to cool to room temperature before using.

Assembling and Baking the Tarts

Preheat your oven to 180°C (356°F), or gas mark 4.

Divide the chilled dough into pieces, rolling each into a circle about ¼ inch thick.

Place a spoonful of the coconut filling in the center of each dough circle.

Fold and seal the edges, pinching to fully enclose the filling. Prick the top with a fork to allow steam to escape.

Brush the tops with an egg wash for a golden finish.

Bake for 30-40 minutes, or until the pastry is golden brown and fully cooked.

Let the tarts cool slightly before serving.

Enjoying Your Trini Coconut Tarts

Serve the Trini Coconut Tarts warm or at room temperature. They pair well with a cup of tea or coffee, making them a perfect snack for breakfast, dessert, or anytime you crave a taste of the islands.

Wrapping Up

Trini Coconut Tarts are a must-try Caribbean pastry that combines a perfectly sweetened crust with a rich coconut filling spiced to perfection.

Read More Caribbean Dessert Ideas

• Old Fashioned Caribbean Sugar Cake Recipe
• Trini Black Cake Recipe
• Caribbean-Styled Soursop Ice-Cream