There’s something undeniably comforting about a freshly baked Coconut Tart—crispy on the outside, soft and fragrant on the inside, and bursting with rich coconut aroma. Inspired by the nostalgic flavor of traditional Xiamen-style coconut pastries, this homemade version is incredibly simple to make and even more satisfying to enjoy.

What transforms this tart from ordinary to exceptional is the use of Ship Brand Raw Cane Sugar, which brings a clean, mellow sweetness and a naturally warm sugarcane aroma. When whipped together with softened butter, Raw Cane Sugar helps create a tender, crumbly crust while adding subtle depth to the coconut filling.

Perfect for afternoon tea, holiday gifting, or a sweet moment of indulgence at home, this Coconut Tart is a must-try for anyone who loves classic Asian pastries with a modern, elegant twist.

🎬 Watch the Recipe Video

👉 https://youtube.com/shorts/knTaHKsHFdM

Ingredients

For the crust

• 90g softened butter

• 50g Ship Brand Raw Cane Sugar
  👉 https://yuentungsugar.com/en/collections/brown-sugar/products/raw-cane-sugar

• 1½ egg yolks

• 165g cake flour

For the coconut filling

• 90g desiccated coconut

• 90g coconut milk

• 90g Ship Brand Raw Cane Sugar

• 30g melted butter

• 3 eggs

How to Make Coconut Tart

1. Cream the Butter and Sugar

Whip softened butter with Ship Brand Raw Cane Sugar until light and feather-like.
This step is the secret to a tender, crumbly crust.

2. Add Egg Yolks

Mix in 1½ egg yolks in two additions until smooth and unified.
This enhances the richness and structure of the tart shell.

3. Add Flour and Form a Dough

Sift in cake flour and gently knead into a smooth dough that does not stick to your hands.
The elasticity ensures easy shaping later.

4. Chill the Dough

Refrigerate for 30 minutes.
This relaxes the gluten, making the dough easier to roll without cracking.

5. Prepare the Coconut Filling

Combine desiccated coconut, coconut milk, melted butter, eggs, and Raw Cane Sugar.
The mixture becomes rich, aromatic, and naturally sweet.

6. Shape the Tart Shell

Roll the dough into a round sheet, press into the tart mold, and poke holes to prevent puffing during baking.

7. Chill Again + Fill

Chill the formed shells for 20 minutes, then pipe or spoon in the coconut filling up to 80% full.

8. Bake

Bake at 180°C for 15 minutes, then lower to 150°C for 20 minutes.
This two-stage baking ensures a crisp crust and a moist, fully cooked coconut filling.

9. Enjoy the Aroma

Once cooled slightly, each tart boasts a crisp exterior, a soft coconut center, and the gentle sweetness of Raw Cane Sugar.

Why Use Ship Brand Raw Cane Sugar?

✔ Naturally aromatic with light sugarcane notes

✔ Not overly sweet—perfect for coconut-based desserts

✔ Enhances butter flavour when creamed

✔ Melts evenly for smooth fillings

✔ Clean, premium taste ideal for Asian pastries

Try the sugar used in this recipe:
👉 Raw Cane Sugar (300g)
https://yuentungsugar.com/en/collections/brown-sugar/products/raw-cane-sugar

Explore more dessert-friendly sugars at:
www.yuentungsugar.com

LIVE LIFE, LOVE SUGAR.
Bake sweetness into your everyday moments.