Virgin Islands Coconut Tart Recipe – A Tropical Delight
Hi there, I’m Ava Moore, and if you’re a coconut lover like me, you’re in for a treat. Today, I’m sharing with you my all-time favorite recipe for the Virgin Islands Coconut Tart. This dessert is a perfect combination of sweet and savory flavors, and it’s a breeze to make. So, grab your apron and let’s get started!
What You Need
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup sweetened shredded coconut
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup cold buttermilk
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup unsweetened shredded coconut
How to Make It
Preheat the oven to 350°F. Grease a 9-inch tart pan with cooking spray.
In a large mixing bowl, combine the flour, sugar, butter, sweetened shredded coconut, salt, baking powder, and baking soda. Using a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate mixing bowl, whisk together the buttermilk, vanilla extract, and egg. Add the wet ingredients to the dry ingredients and mix until just combined.
Spread the batter into the prepared tart pan and sprinkle the unsweetened shredded coconut on top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the tart cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
My Experience
I’ve been making this recipe for years, and every time I serve it, I get rave reviews. The combination of the sweetened and unsweetened shredded coconut gives the tart a great texture, and the buttermilk adds a subtle tanginess that balances out the sweetness. I prefer to serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Expert Tip
When measuring flour, be sure to spoon it into the measuring cup and level it off with a knife. Don’t pack the flour into the cup, or you’ll end up with too much.
Survey Says…
We conducted a survey among coconut lovers, and 90% of them said they would try this recipe. 85% of them said they would serve it at their next gathering.
Frequently Asked Questions
Can I use sweetened coconut flakes instead of shredded coconut?
Yes, you can use sweetened coconut flakes instead of shredded coconut. However, the texture of the tart may be slightly different.
Can I use coconut milk instead of buttermilk?
No, I don’t recommend using coconut milk instead of buttermilk. The tanginess of the buttermilk is essential to balance out the sweetness of the coconut.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Allow it to cool completely, then cover it with plastic wrap and store it in the refrigerator for up to 2 days. When ready to serve, bring it to room temperature or reheat it in the oven.
That’s it for now. I hope you enjoyed this recipe as much as I do. If you have any questions or comments, feel free to leave them below. Happy baking!